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Jaeckels N, Bellinghausen I, Fronk P, et al. Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study. Clin Transl Allergy. 2015;5:21doi: 10.1186/s13601-015-0065-8.
Jaeckels, N., Bellinghausen, I., Fronk, P., Heydenreich, B., Saloga, J., & Decker, H. (2015). Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study. Clinical and translational allergy, 521. https://doi.org/10.1186/s13601-015-0065-8
Jaeckels, Nadine, et al. "Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study." Clinical and translational allergy vol. 5 (2015): 21. doi: https://doi.org/10.1186/s13601-015-0065-8
Jaeckels N, Bellinghausen I, Fronk P, Heydenreich B, Saloga J, Decker H. Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study. Clin Transl Allergy. 2015 Jun 22;5:21. doi: 10.1186/s13601-015-0065-8. eCollection 2015. PMID: 26101585; PMCID: PMC4476230.
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Clin Transl Allergy. 2015 Jun 22;5:21. doi: 10.1186/s13601-015-0065-8. eCollection 2015.

Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study.

Clinical and translational allergy

Nadine Jaeckels, Iris Bellinghausen, Petra Fronk, Bärbel Heydenreich, Joachim Saloga, Heinz Decker

Affiliations

  1. Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob-Welder-Weg 26, D-55128 Mainz, Germany.
  2. Department of Dermatology, University Medical Center Mainz, Langenbeckstraße 1, D-55131 Mainz, Germany.

PMID: 26101585 PMCID: PMC4476230 DOI: 10.1186/s13601-015-0065-8

Abstract

BACKGROUND: In a recently performed survey with 4000 randomly selected persons, 68 (7.2 %) of 948 respondents reported intolerance and/or allergy-like symptoms to wine. The aim of this study was to analyze whether a real sensitization to wine proteins could be confirmed by diagnostic and/or immunological settings.

FINDINGS: For this purpose, 19 subjects with self-reported intolerance to wine of the invited subjects and 10 controls without a history of intolerance participated in an allergological examination (skin prick test, ImmunoCAP for determination of specific IgE antibodies, CAST for testing basophil activation, ImmunoBlot for testing specificity of IgE-antibodies). For the allergological work-up red and white grapes, selected wines, and the purified lipid transfer protein (LTP), a known grape allergen, were used. 7 subjects showed evidence of IgE sensitization to wine or grape extracts, including one control. One participant with symptoms of intolerance showed a positive skin prick test to red grape, a positive ImmunoCAP to grape, a positive cellular antigen stimulation test (CAST) and inhibition of Western blot by removal of cross-reactive carbohydrate determinants (CCD).

CONCLUSION: The presented study focused on the grape protein-related IgE-mediated cause of intolerance to wine (true allergy) and not on other wine components or fining agents (other forms of intolerance). A sensitization to grape and wine proteins was observed in our cohort. In one case, this reactivity could be explained by cross-reactivity to CCD. The results of this pilot study need to be validated in greater cohorts.

Keywords: CAST; CCD; LTP; Wine; Wine intolerance

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