Sensitization to storage proteins in peanut and hazelnut is associated with higher levels of inflammatory markers in asthma

Jennifer Johnson; Andrei Malinovschi; Jonas Lidholm; Carl Johan Petersson; Lennart Nordvall; Christer Janson; Kjell Alving; Magnus P Borres

doi:10.1186/s12948-020-00126-5

Sensitization to storage proteins in peanut and hazelnut is associated with higher levels of inflammatory markers in asthma

Clin Mol Allergy. 2020 Jun 23:18:11. doi: 10.1186/s12948-020-00126-5. eCollection 2020.

Authors

Jennifer Johnson¹, Andrei Malinovschi², Jonas Lidholm³, Carl Johan Petersson³, Lennart Nordvall¹, Christer Janson⁴, Kjell Alving¹, Magnus P Borres^{1

3}

Affiliations

¹ Department of Women's and Children's Health, Uppsala University, Uppsala, Sweden.
² Department of Medical Sciences, Clinical Physiology, Uppsala University, Uppsala, Sweden.
³ Thermo Fisher Scientific, Uppsala, Sweden.
⁴ Department of Medical Sciences, Respiratory, Allergy and Sleep Research, Uppsala University, Uppsala, Sweden.

Abstract

Background: Sensitization to peanuts and hazelnuts is common among young asthmatics and can be primary or a result of cross-reactivity. Sensitization as a result of cross-reactivity to birch pollen is typically associated to tolerance or mild and local symptoms upon intake of peanut or hazelnut.

Aim: The aim of this study was to investigate relationships between IgE antibody responses against peanut and hazelnut components, airway and systemic inflammation markers, lung function parameters and reported food hypersensitivity in a cohort of asthmatic children and young adults.

Methods: A population of 408 asthmatic individuals aged 10-35 years were investigated. Information on hypersensitivity symptoms upon intake of peanut or hazelnut were recorded in a standardized questionnaire. Fraction of exhaled nitric oxide (FeNO), blood eosinophil count (B-Eos), spirometry, methacholine challenge outcome and IgE antibodies to peanut and hazelnut allergens were measured by standard clinical and laboratory methods.

Results: Subjects sensitized to any of the peanut (Ara h 1, 2 or 3) or hazelnut (Cor a 9 or 14) storage proteins were significantly younger (17.6 vs 21.2 years), had higher levels of FeNO (23.2 vs 16.7 ppb) and B-Eos (340 vs 170 cells/mcl) than those displaying only pollen-related cross-reactive sensitization. Levels of FeNO correlated with levels of IgE to storage proteins in children, but not in adults. Levels of B-Eos correlated with levels of IgE to all allergen components investigated in children, but only to levels of IgE to storage proteins in adults. Anaphylaxis and skin reactions upon intake of peanuts or hazelnuts were more often reported among subjects sensitized to the respective storage proteins than among those with only pollen-related cross-reactive sensitization. As compared to peanut, hazelnut was more often reported to cause gastrointestinal symptoms and less often oral cavity symptoms.

Conclusions: Sensitization to peanut and hazelnut storage proteins was associated with higher levels of inflammation markers and food hypersensitivity symptoms in this population of subjects with asthma.

Keywords: Allergy; Asthma; Food allergen components; Hazel nut; Molecular allergy diagnostics; Peanut; Sensitization; Specific IgE.