Investigation of allergy to pea using different diagnostic methods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F23%3AN0000058" target="_blank" >RIV/00027022:_____/23:N0000058 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Investigation of allergy to pea using different diagnostic methods

Original language description

Poster - EAACI Congress, 9-11 June 2023, Hamburg Germany Allergy to pea and related legumes includes around 3% of allergic reactions to food in the Czech Republic. We initiated a study to improve the diagnosis of this allergy. Method Patients without age restriction and with a positive history of allergy to pea and/or positivity of specific IgE against pea extract are included in our study. All subjects are examined by skin prick test (SPT) with boiled pea, tested for specific IgE against whole pea extract by multiplex system ALEX (MADx) and specific IgE against relevant pea protein fractions by means of a home-made ELISA. Doubleblind placebo-controlled food challenge (DBPCFC) with pea is performed as well. Finally, the sensitivity and specificity of individual diagnostic tests will be calculated in relation to DBPCFC as a gold standard. Results So far, 8 patients with pea allergy and 3 healthy controls have been included in our study. All patients had positive SPT with boiled pea (median MWD = 10 mm) and positive specific IgE against pea extract in the ALEX multiplex method (median specific IgE = 6.09 kIU/l). Since protein extraction from boiled pea has proven to be unsatisfactory and we are currently separating particular protein fractions from the native food, the assessment of specific IgE against the relevant allergenic components of pea has not yet been done. DBPCFC with boiled pea has been performed so far in 4 patients: in 3 of them with positive result and in one with negative result. In 2 patients, DBPCFC was initially performed with the originally prepared recipe of pea masked in the dough of baked sticks and the result was negative in both cases; however, subsequent oral food challenge with boiled pea was positive in both subjects. In all controls, the results of SPT, specific IgE in ALEX and DBPCFC were negative. Conclusion The first results of our study showed that for the development of ELISA to assess specific IgE against relevant pea allergenic components, the separation of pea protein fractions from native rather than boiled food is more suitable. Furthermore, it has been shown that for performing DBPCFC with pea, it is not possible to use previously developed baked sticks, though they are more attractive in taste and more convenient from the practical point of view because baking greatly reduces the allergenicity of pea altering the outcome of DBPCFC. These preliminary results suggest the further steps in our research.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů