rAra h3 Peanut / memory protein (f424)1432
Ara h3 (glycinin) – a storage protein and allergen component of the peanut that withstands heat treatment and enzymatic activity. 97% of patients with peanut allergy are sensitive to one of the allergens Ara h1, h2, or h3. Sensitivity to Ara h3 is associated with an increased risk of severe symptoms and anaphylactic reactions. Polysensitization to Ara h1, h2, and h3 helps predict the severity of the reaction. Testing for specific IgE to Ara h3 in combination with Ara h1 and h2 is useful for diagnosing peanut allergy. There is cross-reactivity of Ara h3 with other legumes and nut allergens.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Peanut allergy affects 1–2% of the population in Western countries, begins in childhood, and often persists throughout life, although 20% of children develop tolerance. Sensitivity to Ara h3 is associated with an increased risk of severe symptoms and anaphylactic reactions. Sensitization to Ara h1, h2, and h3 is linked to markers of airway and systemic inflammation in asthma patients. Cross-reactivity of Ara h3 with Ara h1, other legumes, and tree nuts explains the complexity of allergic reactions. Studying IgE-binding epitopes helps understand cross-reactivity between peanut, soy, nuts, and other legumes.