D2.210 - Characterization of Allergenic Proteins in Ginger: A Clinical Case of Anaphylaxis

Food allergies are a significant clinical concern, particularly when involving cross-reactive proteins from unconventional sources. This study investigates a clinical case of anaphylaxis following ginger consumption, focusing on its protein profile to identify potential allergens.

The patient, with a history of seasonal rhinitis but no prior food allergies, experienced generalized urticaria and dyspnea in December 2021. The reaction required hospital treatment with adrenaline, methylprednisolone, and antihistamines after consuming a smoothie containing spinach, green apple, kiwi, lemon, ginger, and avocado. Subsequent tests, including skin prick and laboratory analyses, identified sensitization to ginger.

Protein extracts from ginger peel and pulp were prepared using PBS incubation and lyophilization. Protein concentration was measured via the Bradford method. SDS-PAGE and Western blot analyses were conducted to evaluate the protein and allergenic profiles, utilizing the patient’s serum to detect IgE-specific reactivity. Bioinformatics tools were used to identify allergenic proteins

Western blot analysis revealed IgE recognition of two proteins in the ginger pulp extract, with stronger reactivity under reducing conditions. The first protein, approximately 15 kDa, exhibited 87.4% similarity to superoxide dismutase [Cu-Zn], previously described as an allergen in olive. The second protein, around 32 kDa, was identified as a potential cysteine protease GP-1, aligning with earlier reports in the literature.

Ginger may contain allergenic proteins capable of triggering severe reactions in sensitized individuals. The identification of superoxide dismutase [Cu-Zn] and cysteine protease GP-1 as potential allergens underscores the need for allergenic profiling of unconventional foods to prevent adverse events in vulnerable populations.