Preferences help
enabled [disable] Abstract
Number of results
2018 | 23 | 3 | 150-156
Article title

Udział uczulenia na zarodniki grzybów pleśniowych w anafilaksji osób dorosłych

Title variants
Molds sensitization in anaphylactic reactions in adults
Languages of publication
Background. Molds can grow and reproduce in a very wide range of environmental living conditions. For this reason they may lead to contamination of many foodstuffs and in some patients even cause the anaphylactic reaction. Aim. Evaluation of incidence of mold sensitization in adults who underwent at least one episode of anaphylaxis and clinical characteristic of the investigated group. Material and methods. 40 adults (33 women, 7 men) at the age 18- 60 who underwent at least one episode of idiopathic anaphylaxis were enrolled into the study. There was a detailed history of each patient completed and each of them underwent skin prick tests with the most common inhalant and food allergens and certain species of molds. Results. On the basis of the results of skin prick tests with inhalant allergens atopy features were found in 25 (63%) patients. 5 (13%) patients showed positive skin prick tests with at least one food allergen. Skin prick tests with certain species of molds were positive in 8 (20%) patients. Food allergen specific IgE serum concentrations over 1 class (>0,35 IU/ml) were found in 14 (35%) patients. In 6 (15%) of them there were more than one positive result. In 12 (30%) patients mold allergen specific IgE serum concentrations were over 1 class (>0,35 IU/ml). Conclusions. Mold allergy should be always taken into account in the diagnostics of anaphylaxis. In case of mold allergy even a detailed anamnesis may prove to be of little importance. Each patient with confirmed mold allergy should be educated in dietary proceedings taking cross-reactions with other food allergens into account.
Wprowadzenie. Grzyby pleśniowe posiadają zdolności do zasiedlania środowisk o bardzo szerokim spektrum warunków życia. Z tego wzglę- du mogą one stanowić źródło zanieczyszczenia pokarmów i stać się przyczyną poważnych reakcji alergicznych do anafilaksji włącznie. Cel pracy. Ocena częstości występowania uczulenia na zarodniki grzybów pleśniowych u chorych, którzy przebyli reakcję anafilaktyczną oraz charakterystyka kliniczna tej grupy chorych. Materiał i metody. W badaniu wzięło udział 40 chorych (33 kobiet i 7 mężczyzn) w wieku 18-60 lat, u których w przeszłości miał miejsce co najmniej jeden epizod anafilaksji o nieustalonej przyczynie. U każdego chorego po zebraniu szczegółowego wywiadu wykonano punktowe testy skórne z wybranymi alergenami wziewnymi i pokarmowymi, a wśród nich z poszerzonym zestawem alergenów pleśni. Wyniki. Na podstawie punktowych testów skórnych z zestawem alergenów wziewnych potwierdzono istnienie cech atopii u 25 osób (63%). U 5 (13%) chorych uzyskano dodatnie wyniki punktowych testów skórnych z co najmniej jednym alergenem pokarmowym. Punktowe testy skórne z alergenami pleśni wykazały cechy uczulenia u 8 osób (20%). U 14 (35%) osób stwierdzono stężenia swoistych IgE przeciwko wybranym alergenom pokarmowym powyżej 1 klasy (>0,35 IU/ml), w tym 6 osób (15%) wykazywało cechy uczulenia na więcej niż jeden pokarm. U 12 osób (30%) stwierdzono stężenie swoistych IgE skierowanych przeciwko wybranym alergenom grzybów pleśniowych powyżej 1 klasy. Wnioski. Alergia na grzyby pleśniowe powinna być zawsze brana pod uwagę podczas diagnostyki chorych z idiopatyczną anafilaksją. W przypadku alergii na grzyby pleśniowe szczegółowo zebrany wywiad ma niewielkie znaczenie. W przypadku potwierdzonej alergii na grzyby pleśniowe w zaleceniach dietetycznych należy uwzględnić moż- liwość występowania alergii krzyżowych.

Physical description
  • Katedra i Klinika Chorób wewnętrznych, Alergologii i Immunologii Klinicznej, Śląski Uniwersytet Medyczny w Katowicach
  • Katedra i Klinika Chorób wewnętrznych, Alergologii i Immunologii Klinicznej, Śląski Uniwersytet Medyczny w Katowicach
  • Katedra i Klinika Chorób wewnętrznych, Alergologii i Immunologii Klinicznej, Śląski Uniwersytet Medyczny w Katowicach
  • 1. Beaumont F. Aerobiological and clinical studies in mold allergy. University of Groningen s.n., 1985: 160-8.
  • 2. Hoffmann DR, Kozak PP. Shared and specific allergens in mold extracts. J Allergy Clin Immunol 1979; 63: 213.
  • 3. Ring J, Messmer K. Incidence and severity of anapylactoid reactions to colloid volume substitutes. Lancet 1977; 1: 466-9.
  • 4. Di Francesco A, Mari M, Ugollini L, Baraldi E. Effect of Aureobasidium pullulans starins against Botrytis cinerea on kiwifruit during storage and on fruit nutritional composition. Food Microbiol 2018; 72: 67-72.
  • 5. Medina A, Rodriguez A, Magan N. Effect of climate change on Aspergillus flavus and aflatoxin B1 production. Front Microbiol 2014; 5: 348.
  • 6. Korunić Z. Allergenic components of stored agro products. Arch Hig Rada Toksikol 2001; 52: 43-8.
  • 7. Aziz NH, Youseff YA. Occurrence of aflatoxins and aflatoxin-producing moulds in fresh and processed meat in Egypt. Food Addit Contam 1991; 8: 321-31.
  • 8. Piras C, Roncada P, Rodrigues PM, et al. Proteomics in food: quality, safety, microbes and allergens. Proteomics 2016; 16: 799-815.
  • 9. Wagacha M, Muthomi JW. Mycotoxin problem in Africa: current status, implications to food, safety and health and possible management strategies. Int J Food Microbiol 2008; 124: 1-12.
  • 10. Halt M. Aspergillus flavus and aflatoxin B1 in flour production. Eur J Epidemiol 1994; 10: 555-8.
  • 11. Airola K, Petman L, Mäkinen-Kilijunen S. Clustered sensitivity to fungi: anaphylactic reactions caused by ingestive allergy to yeasts. Ann Allergy Asthma Immunol 2006; 97: 294-7.
  • 12. Bennet AT, Collins K. An unusual case of anaphylaxis. Mold in pancake mix. Am J Forensic Med Pathol 2001; 22: 292-5.
  • 13. Sheveleva SA, Gmoshinskii IV, Efimochkina NP, et al. Effect of mold fungus spore consumption with food on systemic anaphylaxis in rats. Vopr Pitan 2004; 73: 14-17.
  • 14. Suzuki S, Nakamura Y, Kawano Y, Nishioka K. A case of „late-onset” anaphylaxis caused by fermented soyabeans; Natto. Arerugi 2006; 55: 832-6.
  • 15. Gabriel MF, Gonzalez-Delgado P, Postigo I, et al. From respiratory sensitization to food allergy: Anaphylactic reaction after ingestion of mushrooms (Agaricus bisporus). Med Mycol Case Rep 2015; 8: 14-16.
  • 16. Celakovska J, Bukac J, Ettler K, et al. Sensitisation to fungi in atopic dermatitis patients over 14 years of age and the relation to the occurrence of food hypersensitivity reactions. Mycoses 2018; 61: 88-95.
  • 17. Ng TB, Cheung RC, Wong JH, et al. Fungal proteinaceous compounds with multiple biological activities. Appl Microbiol Biotechnol 2016; 100: 6601-17.
  • 18. Tada R, Nagi-Miura N, Adachi Y, Ohno N. The influence of culture conditions on vasculitis and anaphylactoid shock induced by fungal pathogen Candida albicans cell wall extract in mice. Microbial Pathogenesis 2008; 44: 379-88.
  • 19. Yamaki K, Yoshino S. Aspergillus oryzae lectin induces anaphylactoid oedema and mast cell activation through its interaction with fucose of mast cell-bound non-specific IgE. Scand J Immunol 2011; 74: 445-53.
  • 20. Funayama H, Huang L, Sato T, et al. Pharmacological characterization of anaphylaxis-like shock responses induced in mice by mannan and lipopolysaccharide. Int Imunopharmacol 2009; 9: 1518- 24.
  • 21. Choi YH, Yan GH, Chai OH, et al. Inhibitory effects of Agaricus blazei on mast cell-mediated anaphylaxis-like reactions. Bio Pharm Bull 2006; 29: 1366-71.
  • 22. Sato H, Kobayashi Y, Hattori A, et al. Inhibtory effects of water-soluble low-molecular-weight β-(1,3-1,6) D-glucan isolated from Aureobasidium pullulans 1A1 strain black yeast on mast cell degranulation and passive cutaneous anaphylaxis. Biosci Biotechnol Biochem 2012; 76: 84-8.
  • 23. Tada R, Yamanaka D, Nagi-Mura N, et al. Vasculitis and anaphylactoid shock induced in mice by cell wall extract of the fungus Candida metapsilosis. Pol J Microbiol 2014; 63: 223-30.
  • 24. Mari A, Schneider P, Wally V, et al. Sensitization to fungi: epidemiology comparative skin tests, and IgE reactivity of fungal extracts. Clin Exp Allergy 2003; 33: 1429-38.
  • 25. Toda T, Yamaguchi M, Nakase N, et al. A case of anaphylactic reaction following matsutake mushroom ingestion: demonstration of histamine release reaction of basophils. Allergol Int 2010; 59: 417- 19.
  • 26. Helbling A, Bonadies N, Brander KA, Pichler JW. Boletus edulis: a digestion resistant allergen may be relevant for food allergy. Clin Exp Allergy 2002; 32: 771-5.
  • 27. Hegde VI, Das JR, Vankatesh YP. Anaphylaxis caused by the ingestion of cultivated mushroom (Agaricus bisporus): identification of allergen as mannitol. Allergol Int 2002; 51: 121-9.
  • 28. Herrera-Mozo I, Ferrer B, Rodriguez-Sanchez JI, Juarez C. Description of a novel panallergen of cross reactivity between moulds and foods. Immunol Investig 2006; 35: 181-97.
  • 29. Esch R. Manufacturing and standardizing food allergen products. J Allergy Clin Immunol 2004; 113: 210-15
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.