Peanut rAra h 2 IgE, f423

Ara h 1 is a spare vicilin seed protein and a member of the 7S globulin family capable of resisting the harsh conditions of the gastrointestinal tract. It is estimated that 97% of patients with peanut allergy are sensitized to at least one of the allergens Ara h 1, 2 and 3.
  
  Allergy component diagnostics is based on the detection of sensitization to allergens at the molecular level using natural highly purified and recombinant allergen molecules, i.e. their individual allergy components.
  
  There are 3 main advantages of doing this analysis:
  
  - Allergocomponent diagnostics, makes it possible to differentiate true sensitization from sensitization due to cross-reactivity. This data will help determine the sources of allergies: one single allergy, several closely related ones, or many different ones.
  
  - Molecular allergy diagnostics will eliminate the need for provocative tests and allow you to give clearer recommendations regarding the elimination of contact with allergens.
  
  - Molecular allergodiagnostics is necessary in the selection of ASIT, in persons with polyvalent (multiple) sensitization, the most accurate way to determine the most important allergen for which therapy will be performed.
  
  The allergenic substance contains not one but several protein components that can act as allergens:
  
  Major allergen components are the main allergenic molecules, antibodies to which are found in more than half – 50% of patients in the population responding to this source. They are resistant to heat and more immunogenic. They are large and are contained in this allergen in larger quantities.
  
  Minor are secondary smaller in size and less immunogenic allergenic molecules that are usually contained in smaller amounts in the allergen but are present in many different allergens, sometimes not closely related, providing cross-allergy. That is, allergens with a prevalence of more than 50% are called major allergens and less than 10% are called minor allergens.
  
  Ara h 1 is a very common seed reserve protein and accounts for approximately 20% of the total protein content in peanuts. Individuals sensitive to Ara h 1 are at increased risk of more severe symptoms and anaphylactic reactions. Frying peanuts at high temperatures can increase the allergenicity of Ara h 1. Polysensitization to Ara 1, 2 and 3 can help predict the severity of the reaction to peanuts. The use of specific IgE to Ara h 1 in combination with Ara h 2 and 3 may be useful for diagnosing peanut allergies in people.