Carob is not allergenic in peanut-allergic subjects

Background The antigenic potential of proteins from the carob bean, a membe r of the legume family used as a food additive, have not so far been invest igated and legumes share antigenic proteins with peanut, a potent trigger o f anaphylaxis. Objective To assess the carob protein determinants of sensitization in pean ut-allergic children. Methods In a prospective, double-blind, placebo-controlled study I? patient s (median age 9.5 years) with a history of hyperreactivity to peanut (anaph ylaxis) were assessed. Skin prick tests with a commercial peanut allergen, raw carob pulp, raw and cooked carob cotyledon formula were used to confirm the history. RAST for peanuts and cooked carob were used to evaluate sensi tization to these proteins. Carob-specific IgE were identified by immunoblo tting analyses. Allergic reactivity was evaluated during double-blind place bo-controlled food challenges (DBPCFC: 5.5 g carob extract and cooked carob cotyledon formula). Results Peanut allergen-induced skin prick test positivity in all children (confirmed during double-blinded challenge in 6/12 patients), carob pulp in 3/12 patients, raw carob bean in 6/ 12, and cooked carob cotyledon formula in none. RAST were positive for peanut in all cases but negative for carob beans in 9/12 cases. Immunoblot analyses found peanut-specific IgE in all cases and raw carob bean-specific IgE in eight cases. Carob allergens were identified in the 17.5, 48, and 66 kDa MW bands. The least allergenic densi ty was found for cooked carob proteins. There was no clinical reactivity wi th either raw or cooked carob during DBPCFC. Conclusions These data suggest that carob-specific sensitization, apparent both in vitro and in SPTs, can be concordant with peanut allergy and that c ooked carob can be ingested by children who are allergic to peanuts. That h eat-processing deactivates carob protein allergenicity has dietary implicat ions for polyallergic children.