Lipid transfer protein (LTP) syndrome

The most frequent yet contrasting fruit and vegetable allergies are pollen-food syndrome (PFS) and lipid transfer protein (LTP) syndrome.

The PFS, results from direct contact with food allergens in a person primarily sensitized to specific pollen. Sensitization to the pollen occurs through the respiratory system.

In contrast, LTP syndrome results form a primary sensitization to LTPs, which are stable plant food allergens, inducing frequent systemic reactions and even anaphylaxis.

LTP protein is the main allergen in Rosaceae fruit and Amygdaloideae fruit, especially in pericarp. Enzymatic digestion or heating does not destroy its antigenicity. Allergy symptoms, such as oral allergy syndrome and severe systemic allergic reactions occur in the absence of pollen allergens.

Therefore, LTP id often considered as a non-pollen-related allergen.

Corn allergies with anaphylaxis have been found to be mostly in response to the IgE reaction to alpha-amylase inhibitor and a 9-kDa LTP, The 9-kd LTP is the major allergen of corn.

The binding capacity to IgE was tested among different corn hybrids, and all showed about the same sensitization rates.

The stability of LTPs in the acidic and proteolytic conditions of the gastrointestinal tract as well as their resistance to heating are important factors contributing to the higher rates of systemic reactions reported for this syndrome.
Lipid transfer protein (LTP) syndrome