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Food-Pollen Cross-Reactivity and its Molecular Diagnosis in China

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Abstract

Purpose of Review

Plant-derived foods are one of the most common causative sources of food allergy in China, with a significant relationship to pollinosis. This review aims to provide a comprehensive overview of this food-pollen allergy syndrome and its molecular allergen diagnosis to better understand the cross-reactive basis.

Recent Findings

Food-pollen cross-reactivity has been mainly reported in Northern China, Artemisia pollen is the major related inhalant source, followed by tree pollen (Betula), while grass pollen plays a minor role. Pollen allergy is relatively low in Southern China, with allergies to grass pollen being more important than weed and tree pollens. Rosaceae fruits and legume seeds stand out as major related allergenic foods. Non-specific lipid transfer protein (nsLTP) has been found to be the most clinically relevant cross-reacting allergenic component, able to induce severe reactions. PR-10, profilin, defensin, chitinase, and gibberellin-regulated proteins are other important cross-reactive allergen molecules.

Summary

Artemisia pollen can induce allergenic cross-reactions with a wide range of plant-derived foods in China, and spring tree pollens (Betula) are also important. nsLTP found in both pollen and plant-derived food is considered the most significant allergen in food pollen cross-reactivity. Component-resolved diagnosis with potential allergenic proteins is recommended to improve diagnostic accuracy and predict the potential risk of causing allergic symptoms.

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Data Availability

No datasets were generated or analysed during the current study.

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Funding

This study was carried out with financial support from the National Natural Science Foundation of China (32302482), Talent Cultivation Project of Beijing Shijitan Hospital, Capital Medical University during the “14th Five Year Plan” Period (Leading Talents) (2023LJRCWXY), and Science and Technology Plan “Open list” project of Ordos City (JBGS-2021–006).

Author information

Author notes

  1. Lan Zhao and Tingting Ma should be considered joint first author.

Authors and Affiliations

  1. Allergy Research Center, Zhejiang University, Hangzhou, 310058, China

    Lan Zhao & Zhongshan Gao

  2. Department of Allergy, Beijing Shijitan Hospital, Capital Medical University, Beijing, China

    Tingting Ma, Xiaoyan Wang, Hongtian Wang, Xueyan Wang & Zhongshan Gao

  3. Hangzhou Zheda Dixun Biological Gene Engineering Co. Ltd, Hangzhou, China

    Yi Liu & Shandong Wu

  4. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China

    Linglin Fu

  5. Plant Breeding, Wageningen University & Research, Wageningen, The Netherlands

    Luud Gilissen

  6. Departments of Experimental Immunology and of Otorhinolaryngology, Amsterdam UMC, University of Amsterdam, Meibergdreef 9, 1105 AZ, Amsterdam, The Netherlands

    Ronald van Ree

  7. Institute of Immunology, School of Medicine, Zhejiang University, Hangzhou, 310058, China

    Zhongshan Gao

Authors
  1. Lan Zhao
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  2. Tingting Ma
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  3. Xiaoyan Wang
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  4. Hongtian Wang
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  5. Yi Liu
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  6. Shandong Wu
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  7. Linglin Fu
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  8. Luud Gilissen
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  9. Ronald van Ree
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  10. Xueyan Wang
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  11. Zhongshan Gao
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Contributions

L.Z. , T.M., X. W. and Z.G. wrote the main manuscript text. L.Z., Y. L. and S.W. prepared figures 1-2, XiaoY. W. and H.W. prepared figure 3., L.Z. , T.M., XiaoY. W., L.F. and Z.G. prepared Table 1. L. G, R. van R. revised the manuscript. X.W.and Z. G. supervised the study. All authors reviewed the manuscript.

Corresponding authors

Correspondence to Xueyan Wang or Zhongshan Gao.

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Zhao, L., Ma, T., Wang, X. et al. Food-Pollen Cross-Reactivity and its Molecular Diagnosis in China. Curr Allergy Asthma Rep (2024). https://doi.org/10.1007/s11882-024-01162-w

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