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Anaphylactic reaction to probiotics. Cow’s milk and hen’s egg allergens in probiotic compounds
Author(s) -
MartínMuñoz María Flora,
Fortuni Monserrat,
Caminoa Magdalena,
Belver Teresa,
Quirce Santiago,
Caballero Teresa
Publication year - 2012
Publication title -
pediatric allergy and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.269
H-Index - 89
eISSN - 1399-3038
pISSN - 0905-6157
DOI - 10.1111/j.1399-3038.2012.01338.x
Subject(s) - egg white , milk allergy , allergy , medicine , food science , immunoglobulin e , probiotic , food allergy , lactose , anaphylactic reactions , immunology , biology , anaphylaxis , antibody , bacteria , genetics
To cite this article: Martín‐Muñoz MF, Fortuni M, Caminoa M, Belver T, Quirce S, Caballero T. Anaphylactic reaction to probiotics. Cow’s milk and hen’s egg allergens in probiotic compounds. Pediatr Allergy Immunol 2012: 23 : 778–784. Abstract Background: Probiotics are used in the treatment of allergic diseases. We investigated the safety of probiotics for subjects with food allergy. Material and methods: Labels of probiotics commercially available in Spain were examined to assess their content of cow’s milk or hen’s egg. Skin prick tests with these compounds (20 mg/ml) were performed in five children allergic to cow’s milk, five children allergic to hen’s white egg, and five control subjects non‐allergic to food. Three serum pools: I (positive‐specific IgE to cow’s milk and hen’s egg white proteins), II (positive‐specific IgE to cow’s milk and negative to hen’s egg white proteins), and III (negative‐specific IgE to cow’s milk and positive to hen’s egg white proteins) were used to detect cow’s milk and hen’s egg white allergens in probiotics. ImmunoCAP ® (Phadia), in‐house ELISA, SDS‐PAGE immunoblotting, and inhibition studies of these assays were performed. Proteins were quantified by enzyme‐immunoassay. Results: Eleven probiotics were studied. No label advertised about egg content, eight labels warned about lactose, lactic acid or cow’s milk, one label claimed to be milk‐free, and two gave no information. Cow’s milk proteins were detected, by at least one lab technique, in 10/11 probiotics, three over 2.5 mg/kg (21, 52, 112 mg/kg). Hen’s egg white proteins were detected in 3/11 probiotics, only one had more than 2.5 mg/kg (47 mg/kg). Conclusion: Probiotic compounds may contain hidden allergens of food and may not be safe for subjects with allergy to cow’s milk or hen’s egg.