Pineapple, f210

Ananas comosus, commonly known as pineapple, belongs to the bromeliad family and is considered the second most important tropical fruit in the world. Pineapple fruits are widely eaten fresh or cooked, or even juice is extracted from it.

Pineapple consumption is mainly associated with allergic reactions such as oral allergy syndrome (OAS), which may be associated with pollen (pollen-food syndrome). This type of OAS (oropharyngeal, cutaneous, respiratory or gastrointestinal manifestations) is explained by the presence of the pan-allergenic profilin Ana c 1 in pineapple fruits. In addition, systemic hypersensitivity reactions mediated by immunoglobulin (Ig) E are also observed due to pineapple consumption, mainly due to its bromelain content (Ana c 2, the main allergen). Such reactions can even lead to anaphylaxis in some cases. In addition, pineapple has been found to cause unpleasant reactions such as irritation of the oral mucosa, which is mainly due to its acid content or mediated proteolysis of the oral mucosa by bromelain, rather than IgE-mediated allergic reactions.

In addition, Ana c 1 was found to cross-react with profilins present in pollen and fruits due to the observed high sequence identity (Bet v 2, Phl p 12, Hev b 8, Mal d 4, Pru av 4, peanuts, pear and celery). In addition, pineapple has been found to be associated with latex fruit syndrome and ficus fruit syndrome due to both its allergens, profilin and bromelain.

The determination of specific IgE in human blood to - Pineapple, f210, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood