panallergen

Panallergen is a term used in allergology to describe a group of allergenic proteins that are conserved across multiple plant and animal sources, producing cross-reactivity among otherwise distinct allergens. In sensitized individuals, IgE antibodies directed at a panallergen can recognize similar epitopes in different species, leading to reactions to multiple foods and inhalant sources.

Prominent panallergen families include: Profilins, small actin-binding proteins found in many pollens and fruits; they are labile to heat and digestion and commonly cause pollen–food syndrome with oral symptoms. PR-10 proteins (Bet v 1–like) are major birch pollen allergens with cross-reactivity to numerous fruits and vegetables, often causing mild symptoms. Nonspecific lipid transfer proteins (nsLTPs, PR-14) are heat-stable and can provoke systemic food reactions; they are common in fruits, nuts, and vegetables and are especially relevant in the Mediterranean region. Tropomyosin is a panallergen in invertebrates, notably crustaceans and mollusks, and also present in some mites and insects, leading to cross-reactivity between shellfish and other arthropods.

Clinically, panallergen sensitization complicates interpretation of IgE tests and skin-prick tests. Component-resolved diagnostics can identify specific panallergen sensitizations, helping to distinguish primary sensitization from cross-reactivity and guiding dietary advice. Management emphasizes avoiding symptomatic foods when indicated, patient education about cross-reactivity, and emergency planning for potential reactions; immunotherapy for relevant inhalant allergens may be used where appropriate, but it does not always eliminate food-related cross-reactivity.