DefinitionThis section has been translated automatically.
Allergological term that plays an important clinical role, particularly in food allergies. Here, an allergen A (e.g. birch pollen) induces sensitization, on the basis of which the allergen B (e.g. apple) can trigger an allergic reaction. A cross-reaction is based on a similarity of molecular structures of different allergens (example: birch - apple).
Significant cross-reactions between plant foods (mod. n. L. Jäger):
- Birch (Bet v 1/2):
- Significant cross-reactions between animal foods:
EtiologyThis section has been translated automatically.
A cross-reaction is caused by an identical or related allergen. This is not surprising in the case of taxonomically related allergen sources (e.g. cereals/grasses; olive/lilac or peach/cherry/plum/apricot). It was shown that for cross-reactivity a sequence identity of > 50% is usually necessary (linear epitopes). Proteins with this degree of similarity have many identical sites on their surface that can act as potential epitopes for cross-reactive antibodies. Cross-reactions are also possible if the 3D structure is similar (conformation, conformational epitope).
Clinically surprising are cross-reactions in taxonomically unrelated structures ( tropomyosin and shrimp/house dust mite mite shellfish syndrome or alpha-livetin and bird-egg synd rome as well as cat-pork syndrome with sensitization to cat serum albumin and cross-reactivity to serum albumin in pork, alpha galactose as ubiquitous sugar in glycoproteins and glycolipids of all mammals but not in humans and various other mammals). monkeys).
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LiteratureThis section has been translated automatically.
- Hausen BM, Vieluf K (1997) Allergy plants, plant allergens. Ecomed Publishing House Landsberg/Munich
- Jäger L, Wüthrich B (1998) Food allergies and intolerances. Gustav Fischer, Ulm Stuttgart Jena Lübeck 89-90
- Kutting B et al. (2001) House dust mite-crustaceans-molluscs syndrome. A rare variant of food allergy in primary sensitization to inhaled allergens. Dermatologist 52: 708-711
- Kleine-Tebbe J et al. (2003) Cross-reactive allergen clusters in pollen-associated food allergy. Dermatologist 54: 130-137
- Weber RW (2003) Patterns of pollen cross-allergenicity. J Allergy Clin Immunol 112: 229-239
- Heppt, W et al (2011) Practical Allergology DOI: 10.1055/b-0033-3697 Review of important cross-allergies: 409-411.
TablesThis section has been translated automatically.
|Allergy||Possible cross reactions||
|Birch pollen||pome and stone fruit, kiwi (fresh) fig, tree nuts, celery, soy, peanut, carrot||very often|
Bell pepper, grape, persimmon
|Mugwort pollen||celery, carrot, camomile, honey, mango, lychee, spices (e.g. caraway, anise, coriander, cumin, curry)||occasionally|
|Profiline (pollen allergen in all pollens)||
Many foods, especially melon, banana, tomato, bell pepper, mango, citrus fruits (orange, lemon)
|Bird feathers||(semi-raw) egg yolk||often|
kiwi, avocado, banana, bell pepper, fig
|Ficus benjamina||fig (fresh and dried)||often|
kiwi, papaya, banana
|House dust mite||Crustaceans (crabs, shrimps, mussels)||rarely|
|Cat hair||Pork meat||very rarely|