Cross-reactivity between raw mushroom and molds in a patient with oral allergy syndrome
Authors: Dauby, Pierre-Alain L.; Whisman, Bonnie A.; Hagan, Larry
Source: Annals of Allergy, Asthma and Immunology, Volume 89, Number 3, September 2002 , pp. 319-321(3)
Publisher: American College of Allergy, Asthma, & Immunology
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Abstract:
Background: Oral allergy syndrome, resulting from a cross-reactivity between raw fruits and vegetables and a number of pollens, is well described. However, it has never been associated with mold spore sensitivity and mushrooms. We evaluated a patient with oral allergy symptoms to raw, but not cooked, mushrooms, who also had positive skin testing to molds. Objective: To identify and characterize antigenic cross-reactivity between mushroom and mold spores. Methods: The patient underwent skin prick testing to molds and mushroom. Proteins from raw and cooked mushrooms were extracted and immunoblot/inhibition assays were performed to evaluate for cross-reacting immunoglobulin E antibodies between mushroom and mold extracts to which the patient was sensitive. Results: The patient had a positive skin prick test result to raw mushroom and four types of molds. The immunoblot assay revealed immunoglobulin E antibodies directed against similar molecular weight proteins in the raw mushroom and 3 of the 4 molds: Alternaria tenuis, Fusarium vasinfectum, andHormodendrum cladosporioides . These protein bands on protein electrophoresis were absent in the cooked mushrooms. Inhibition immunoblot of the raw mushroom with the three molds indicated total inhibition of the 43- and 67-kD protein bands. Conclusions: We report the first case of cross-reactivity between mushroom and molds in a patient with oral allergy syndrome to raw mushroom and allergic rhinitis secondary to molds.Document Type: Case report
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