1. Immunological characterization of onion (Allium cepa) allergy
- Author
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Marcello Albanesi, Danilo Di Bona, Luigi Macchia, Lucia Anna Giliberti, Maria Filomena Caiaffa, Carlo Pasculli, and Maria Pia Rossi
- Subjects
Allergy ,lcsh:Internal medicine ,Dermatology ,Lymphocyte proliferation ,lymphocyte proliferation ,Immunoglobulin E ,lipid transfer proteins ,Peripheral blood mononuclear cell ,030207 dermatology & venereal diseases ,03 medical and health sciences ,0302 clinical medicine ,Food allergy ,medicine ,lcsh:Dermatology ,Immunology and Allergy ,lcsh:RC31-1245 ,Original Paper ,food allergy ,biology ,business.industry ,IgE-ELISA inhibition ,fungi ,food and beverages ,lcsh:RL1-803 ,medicine.disease ,biology.organism_classification ,Immunology ,biology.protein ,Allium ,business ,Contact dermatitis ,Anaphylaxis ,onion allergy - Abstract
Introduction Onion (Allium cepa) handling can induce contact dermatitis, rhinoconjunctivitis and asthma. However, only sporadic reports exist on allergic reactions to onion consumption. Aim We describe herein a case of a 35-year-old man who had an episode of anaphylaxis following cooked onion ingestion. We evaluated onion-specific IgE, the possible cross-reactivity between onion and peach and lymphocyte proliferation in response to onion. Material and methods Specific IgE was evaluated using two techniques: skin test and ImmunoCAP technology. Cross-reactivity between onion and peach was evaluated by IgE-ELISA inhibition test. As for lymphocyte proliferation, blood mononuclear cells were stained with CFSE dye and cultured with an in-house onion extract. Proliferation and phenotype was assessed by flow-cytometry. Results The skin test and ImmunoCAP confirmed the IgE-dependent response towards onion. The incubation of the patient serum with increasing concentrations of the peach extract reduced only scarcely (~30%) onion-specific IgE. Interestingly, B cells but not T cells showed proliferation in response to onion extract. Conclusions In conclusion, our report shows that cooked onion can induce severe allergic reactions, suggesting the presence of thermostable components. Moreover, we applied for the first time a B-cell-based approach to the diagnosis of food allergy. This latter approach might also be applied to other allergic conditions.
- Published
- 2019