Anaphylactic reaction to inulin: first identification of specific IgEs to an inulin protein compound.
BACKGROUND
A woman with a past history of allergy to artichoke presented with two episodes of immediate allergic reactions, one of which was a severe anaphylactic shock after eating two types of health foods containing inulin.


RESULTS
Dot blot assay techniques identified specific IgEs to artichoke, to yoghurt F, and to a heated BSA + inulin product. Dot blot inhibition techniques confirmed the anti-inulin specificity of specific IgE.


CONCLUSIONS
The absence of a positive reaction to an unheated milk-inulin mixture indicates the probability of protein-inulin binding. There is no cross-reactivity with the carbohydrates of the glycosylated allergens.
Franck
P
P
Laboratory of Biochemistry and Molecular Biology, University Hospital, Nancy, France.
Moneret-Vautrin
D A
DA
Morisset
M
M
Kanny
G
G
Mégret-Gabeaux
M L
ML
Olivier
J L
JL
D000707:Anaphylaxis / Q000276:immunology*; D031943:Cynara scolymus / Q000009:adverse effects / Q000276:immunology; D005260:Female; D058870:Food, Organic / Q000009:adverse effects; D006801:Humans; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000276:immunology*; D007444:Inulin / Q000009:adverse effects* / Q000276:immunology; D008875:Middle Aged; D015014:Yogurt / Q000009:adverse effects
D007073:Immunoglobulin E; D007444:Inulin