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13. Pea allergy

Author

Codreanu-Morel, Françoise, Morisset, M., Cordebar, V., Larre, Colette, Denery-Papini, Sandra, Centre Hospitalier Luxembourg, Unité Allergologie générale, Centre Hospitalier Universitaire d'Angers (CHU Angers), PRES Université Nantes Angers Le Mans (UNAM)-PRES Université Nantes Angers Le Mans (UNAM), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), and Institut National de la Recherche Agronomique (INRA)

Subjects
Allergy, Pea proteins, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Pea, food and beverages, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Legumes, Anaphylaxis
Abstract

National audience; In recent decades, the prevalence of allergic diseases has increased dramatically, and food allergy plays a key part in this increase. The prevalence of food allergy is about 4% in adults and 6-8% in children. Legumes are among the key classes of food responsible for IgE-mediated allergic reactions, especially severe food anaphylaxis. The Labeling Directive (UE 1169/2011) requires manufacturers to declare three legumes: peanut, soy and lupin. Allergic reactions provoked by peas are common in early childhood in legume allergy, especially with green peas and split peas in our countries. The binomial denomination of pea is Pisum sativum. Two major allergens from the 7S-gobulin family have been identified in pea: a vicilin-like protein, Pis s 1, and a convicilin, Pis s 2. Recently, pea has been used as an ingredient in various processed foods. Commercial pea proteins, extracted from yellow dry dehulled pea and containing more than 80% of proteins, are used by manufacturers for their emulsifying and gelling properties in minced meat products, drinks, baked goods and other applications as substitutes for gluten and for animal protein. The allergenic risk of these pea derivatives is poorly known and should be evaluated.

Published
2019
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16. Évaluation du système lorrain de signalement de patients allergiques à haut risque anaphylactique

Author

Bernard, É., primary, Petit, N., additional, Flabbee, J., additional, Kanny, G., additional, Beaudoin, É., additional, Bouillot, F., additional, Codreanu-Morel, F., additional, Cordebar, V., additional, Cuny, J.-M., additional, Dumont, P., additional, Frentz, P., additional, Grave, P., additional, Guenard, L., additional, Hatahet, R., additional, Hosotte, M., additional, Leger, O., additional, Moneret-Vautrin, D.-A., additional, Morisset, M., additional, Mouget, B., additional, and Mouton-Faivre, C., additional

Published
2014
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22. Severe drug allergy: The first 100 cases declared to allergy vigilance network

Author

Kanny, G., primary, Guenard, L., additional, Demoly, P., additional, Ponvert, C., additional, Grand, J., additional, Gallen, C., additional, Chalmet, P., additional, Croizier, A., additional, Jacquier, J., additional, Morisset, M., additional, Auffret, A., additional, Cordebar, V., additional, Debavelaere, C., additional, Devoisins, J., additional, Nootens, C., additional, Petit, N., additional, Pirson, F., additional, Sorlin, A., additional, Andrier-Schmitt, A., additional, Beaudouin, E., additional, Bossé, I., additional, Buard, M., additional, and Chappard, C., additional

Published
2005
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23. Anaphylaxis to pork kidney is related to Ig E antibodies specific for galactose-alpha-1,3-galactose.

Author

Morisset, M., Richard, C., Astier, C., Jacquenet, S., Croizier, A., Beaudouin, E., Cordebar, V., Morel-Codreanu, F., Petit, N., Moneret-Vautrin, D. A., and Kanny, G.

Subjects
ANAPHYLAXIS, ALLERGIES, GALACTOSE, IMMUNOGLOBULINS, EPITOPES, BLOOD plasma, ENZYME-linked immunosorbent assay
Abstract

Background Carbohydrate-specific Ig E antibodies present on nonprimate mammalian proteins were incriminated recently in delayed meat anaphylaxis. The aim of this study was to explore whether anaphylaxis to mammalian kidney is also associated with galactose-α-1,3-galactose (α Gal)-specific Ig E. Methods Fourteen patients with anaphylaxis to pork or beef kidney underwent prick tests to meat and kidney. Some patients also underwent skin tests to Erbitux® (cetuximab). Ig E antibodies to α Gal, swine urine proteins, beef and pork meat, serum albumin proteins, cat, and r Fel d 1 were measured by Immuno CAP®. The αGal levels were estimated in meats and kidney by ELISA inhibition assay. Cross-reactivity between α Gal and pork kidney was studied with the Immuno CAP® inhibition assay. Results Among the 14 patients, 12 presented with anaphylactic shock. Reactions occurred within 2 h from exposure in 67% of patients. Associated risk factors were observed in 10 cases, and alcohol was the main cofactor. Three patients underwent an oral challenge to pork kidney, and anaphylaxis occurred after ingestion of small quantities (1-2 g). Prick tests to kidney were positive in 54% of patients. All tested patients showed positive skin tests to Erbitux®. All patients tested positive for Ig E to α Gal, with levels ranging from 0.4 to 294 kU/l. Ig E binding to α Gal was inhibited by raw pork kidney extract (mean, 77%; range, 55-87%), which showed a high amount of α Gal determinants. Conclusions Pork or beef kidney anaphylaxis is related to α Gal Ig E. Its peculiar severity could be due to an elevated content of α Gal epitopes in kidney. [ABSTRACT FROM AUTHOR]

Published
2012
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25. Delayed hypersensitivity reactions caused by iodixanol: an assessment of cross-reactivity in 22 patients.

Author

Hasdenteufel F, Waton J, Cordebar V, Studer M, Collignon O, Luyasu S, Beaudouin E, Renaudin JM, Morisset M, Kanny G, and Barbaud A

Subjects
Female, Humans, Male, Contrast Media adverse effects, Drug Hypersensitivity etiology, Hypersensitivity, Delayed immunology, Iohexol adverse effects, Iopamidol analogs & derivatives, T-Lymphocytes drug effects, T-Lymphocytes immunology
Published
2011
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26. Contamination of probiotic preparations with milk allergens can cause anaphylaxis in children with cow's milk allergy.

Author

Lee TT, Morisset M, Astier C, Moneret-Vautrin DA, Cordebar V, Beaudouin E, Codreanu F, Bihain BE, and Kanny G

Subjects
Allergens immunology, Anaphylaxis diagnosis, Animals, Cattle, Child, Child, Preschool, Humans, Infant, Male, Milk immunology, Milk Proteins immunology, Skin Tests, Allergens analysis, Anaphylaxis etiology, Food Contamination, Milk Hypersensitivity complications, Milk Proteins analysis, Probiotics chemistry
Published
2007
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27. Risk of allergy to food proteins in topical medicinal agents and cosmetics.

Author

Codreanu F, Morisset M, Cordebar V, Kanny G, and Moneret-Vautrin DA

Subjects
Administration, Topical, Adult, Cosmetics administration & dosage, Drug Hypersensitivity immunology, Female, Food, Food Hypersensitivity immunology, Humans, Infant, Infant, Newborn, Male, Pharmaceutical Preparations administration & dosage, Proteins immunology, Risk Factors, Skin Tests, Cosmetics adverse effects, Cosmetics chemistry, Dermatitis, Contact immunology, Drug-Related Side Effects and Adverse Reactions, Pharmaceutical Preparations chemistry, Proteins adverse effects
Abstract

The risk of allergy to food proteins in cosmetics and topical medicinal agents is poorly evaluated. IgE dependent contact urticaria and contact dermatitis are observed. Eleven cases (7 infants and 4 women) are reported. Wheat, egg, oats, milk, peanut proteins are incriminated by prick-tests or atopy patch-tests. Cases are related to a previous food allergy and other ones may indicate primary sensitization to topical creams mainly used for skin care of atopic dermatitis. A consecutive exercise induced anaphylaxis to wheat and a long lasting sensitization to wheat have been observed. A clear and accurate identification of food allergens in cosmetics and topical agents is necessary. Given the hyper-permeability of infant skin, topical products containing food proteins of known allergenicity are contra-indicated for neonates, and for infants with atopic dermatitis, which may be associated with skin hyper-permeability.

Published
2006

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