rAra h2 Peanuts / memory protein (f423)1431
Ara h2 is one of the main allergenic components of peanut, belonging to the 2S albumin family and is a seed storage protein of conglutin. It is resistant to gastrointestinal conditions and is considered the most potent peanut allergen causing allergic reactions, including anaphylaxis. Sensitivity to Ara h2 is associated with an increased risk of severe symptoms. Roasting peanuts increases the allergenicity of Ara h2. Specific IgE to Ara h2 is an important biomarker for diagnosing peanut allergy, helping to predict reaction severity and reduce the need for food challenges.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions to peanuts.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Consumption of plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – refrain from eating for 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours.
Peanut allergy affects 1–2% of the population in Western countries, usually beginning in childhood and often persisting throughout life. Sensitization to Ara h2 is the most common among peanut allergenic components and is associated with a high risk of severe allergic reactions. Typical symptoms include angioedema, urticaria, nausea, abdominal pain, vomiting, wheezing, and shortness of breath. Ara h2 shows cross-reactivity with allergens from almond and Brazil nut, which is important to consider in diagnosis and treatment.