Recently introduced foods as new allergenic sources: Sensitisation to Goji berries (Lycium barbarum)

Goji berries (GB) have been introduced in Western diet. Preliminary reports have demonstrated its allergenic capacity. The objectives of the study were to investigate the frequency of sensitisation and the allergens involved. 566 individuals, with respiratory or cutaneous symptoms were skin-prick tested with GB extract. Thirty three were positive (5.8%). 94% were sensitised to other allergens. Specific IgE to GB, peach, tomato and nut-mix was measured. Thirteen individuals from 24 available sera (54.2%) had positive specific IgE. 92.3% of GB positive patients were positive to peach. Seven individuals recognised 8 bands and six recognised a 7 kDa band. This band was identified as a LTP by MS/MS. Cross-reactivity was demonstrated with tomato, tobacco, nutmix, Artemisia pollen and purified Lyc e 3 and Pru p 3. GB are a new allergenic source with high prevalence of sensitisation. LTP seems to be the major allergen involved in sensitisation and cross-reactivity.

► Goji berries, a fast spreading consumed fruits, represent a new allergenic source.
► The prevalence of sensitisation in Spain, diagnosed by skin prick test, was 6%.
► The main responsible allergen of sensitisation is a Lipid Transfer Protein (LTP).
► Goji berries show cross-reactivity with other foods/pollens, mainly mediated by LTP.