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BioMed Research International
Volume 2013, Article ID 746507, 9 pages
Clinical Study

IgE Sensitization to the Nonspecific Lipid-Transfer Protein Ara h 9 and Peanut-Associated Bronchospasm

1Institute of Inflammation and Repair, University of Manchester, Manchester M13 9WL, UK
2Department of Paediatric Allergy & Immunology, Royal Manchester Children’s Hospital, University of Manchester, Oxford Road, Manchester M13 9WL, UK
3Department of Immunology, Salford Royal Foundation Trust, Manchester M6 8HD, UK

Received 10 April 2013; Revised 21 July 2013; Accepted 12 August 2013

Academic Editor: Laurian Zuidmeer-Jongejan

Copyright © 2013 Peter D. Arkwright et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Allergen component analysis is now available in many laboratories. The aim of this study was to examine the possible association between peanut allergen IgE components and severity of clinical reactions in patients with a history of peanut allergy. Data and sera collected from 192 patients within the Manchester Allergy Research Database and Serum Bank were used in this retrospective study. Sensitization to peanut specific IgE and Ara h 1, 2, 3, and 8 peanut IgE components, as measured by fluoroenzyme immunoassay, was not associated with anaphylaxis. In contrast, sensitization to the lipid-transfer protein Ara h 9 was significantly more prevalent in patients with peanut-associated bronchospasm (26% versus 9% of patients), even after adjusting for potential confounding effects of age, gender, and severity of concomitant chronic atopic diseases. Patients who were sensitized to Ara h 9 were more likely to have ingested rather than just have had skin contact with peanut and have a more rapid onset of symptoms. These results are consistent with observations that sensitization to heat and protease resistant lipid-transfer protein components of hazelnut, grains, and fruit is predictive of anaphylaxis.