Ole e 9
Summary
Ole e 9 is a component found in olive pollen with a molecular weight of 46 kDa. Olive pollen allergy is a frequent allergy affecting people in the Mediterranean region. During the peak olive pollen season when olive pollen counts are high, Ole e 9 has been known to cause sensitization among 50 % of allergic patients from this region). Ole e 9 is a marker of severe allergic reactions in olive pollen allergic patients causing mainly asthmatic symptoms. Furthermore, it is found to be associated with moderate-to-severe atopic dermatitis. Ole e 9 is cross-reactive with latex, vegetables (including potato), fruits (including tomato and banana) and Ole e 10, due to sequence homology.
Epidemiology
Worldwide distribution
In Spain, the second most prevalent cause of allergy after grasses is olive. Ole e 9, a component of olive pollen, has been reported to induce sensitization among 50% of allergy patients from some Mediterranean regions when olive pollen counts are high (> 5000 grains per) during pollen season. Compared to the olive pollen allergen Ole e 1, sensitization to Ole e 9 was lower (10.7%) in geographic areas where olive pollen counts were also low, but higher (over 35%) in areas with high olive pollen exposure.
Clinical Relevance
Disease severity
Ole e 9 is a marker of severe allergic illness in olive pollen allergic patients. Moreover, Ole e 9 sensitized patients are almost twice as likely to have asthmatic symptoms compared to only Ole e 1 sensitized patients.
Ole e 9 IgE recognition has been associated with atopic dermatitis (AD). A study involving 588 patients (with 173 mild, 257 moderate, and 158 severe patients) with AD showed a significant correlation between rOle e 9 levels and the manifestation of AD. Furthermore, specific IgE to rOle e 9 was found to be prevalent in 36.7% of patients with severe AD.
Cross-reactive molecules
Ole e 9 comprises two independent domains, including the N-terminal domain (NtD; 320-350 amino acids) and the C-terminal domain (CtD; 100 amino acid). The rNtD-specific polyclonal antiserum and sera derived from patients with olive pollen allergy confirmed the presence of IgE and IgG reactive epitopes common to 1,3 β-glucanase in Ole e 9 and also in tomato, banana, potato, and latex extracts. Furthermore, the study highlights that 1,3 β-glucanase from different allergens can be involved in pollen-fruit-latex cross-reactivity.
Diagnostics
Cross-Reactivity
Cross-reactivity has been observed between Ole e 9 and the extracts from latex, tomato, potato, and banana.
References
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