Description |
Clinical Implications |
Profilins: Small proteins with great homology even in distantly related species. Sensitive to heat and enzymes. | Mainly local reactions. Minor allergen components, may have extensive cross-reactivity to both foods and pollens. |
PR-10 proteins: Widely distributed and cross-reactive panallergens. Heat-labile proteins primarily localized to the pulp of fruit. | Mainly local reactions. Sensitized patients may exhibit oral allergy syndrome to fresh fruits or be cross-reactive to a peanut component. |
Lipid transfer proteins (LTPs): Small, stable proteins that exist primarily in the peels of fruits and vegetables. High resistance to heat and enzymes, not destroyed by gastric acid. | Systemic reactions common. Sensitized patients may be at risk for anaphylaxis, despite food processing or cooking. |
Storage proteins: More heat- and enzyme-stable than PR-10 or profilins. | Systemic reactions common. Sensitization constitutes an important risk marker for severe systemic reactions. Reactions to cooked and processed foods are possible. |
Cross-reactive carbohydrate determinants (CCDs): Linked to proteins; include glycans present in plants but not mammals. | Sensitized patients likely to have cross-reactivity, which may induce clinical symptoms. |
Table 1. Plant food protein families.