Mateo–Morejón M, et al. – In this work, allergic sensitivity was examined in order to perform an assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients. Peanut sensitization prevalence was high in population. The IgE profile was congruent to a sensitization pattern by ingestion of roasted peanuts. It was directed to well–known major allergens.

Methods

• By using two glycerinated allergenic extracts, prepared from raw or roasted peanuts, the Skin Prick Test (SPT) was performed for each patient.
• This study incorporated 316 food allergic patients (159 adults and 157 children) attending allergy services at four hospitals in Havana, as well as 303 adult non- allergic volunteers.
• Immunoblotting further examined the IgE binding profile of 26 selected SPT positive patients.

Results

• In general adult population, the prevalence of sensitization to peanut was 4.6%.
• On the other hand, the prevalence of sensitization to peanut in adult food-allergic patients was 18.6%.
• Moreover, prevalence rates were even greater in food allergic children achieving 25.8%.
• Although the difference was not significant (p> 0.05, Mc Nemar's), sensitization frequencies were apparently greater for roasted, as compared to raw peanuts.
• Tentatively identified as the major allergens, Ara h 2 and Ara h 6 IgE binding was shown mostly by the 15 and 17 kDa bands.
• Although with more prominence of the bands at 37 and 28 Kda, the IgG4 binding profile was similar to IgE, corresponding to an Ara h 3 fragment and Peanut Agglutinin.