Patients who are sensitive to tomato usually experience variable symptoms/irritation depending on the tomato variety and/or the processing of the food e.g. cooked, refrigerated... These differences are nicely described in the publication below.
Tomato allergens of six different varieties. The prevalence of sensitization to tomato has been estimated in 6.5% in a Mediterranean population. This study characterized the allergenic profile of 6 commonly ingested varieties of tomato and identified and quantified the most representative allergens. Rama, Rambo, Canario, Kumato, Pera and Raf tomato varieties were carefully peeled and extracts from peel and pulp prepared. Lyc e 3 and osmotin-like protein (OLP) were identified. Protein content and allergen concentration (Lyc e 3 and PG2A) were measured. Of 191 patients enrolled 80 (41.7%) reported symptoms after contact/ingestion with tomato, most of them oral symptoms. Protein profile and allergen quantification of the 6 varieties showed differences in the allergen composition. Lyc e 3 was found in all extracts, being the most abundant in all cases. PG2A and OLP were identified in all peel extracts and in some pulp extracts. Higher specific IgE values were obtained for the Kumato variety. Immunoblot showed the existence of several bands with IgE-bindi ng capacity, especially at 12 and 45-50 kDa. Therefore differences in the antigenic and allergenic profiles of the analyzed varieties and variations in their allergenic composition will affect the diagnostic capacity. LTP and PG2A are important tomato allergens in this population but other IgE-binding capacity proteins were also involved.
Lopez-Matas MA, Larramendi CH, Ferrer A, Huertas AJ, Pagan JA, Garcia-Abujeta JL, Bartra J, Andreu C, Lavin JR, Carnes J.
Identification and quantification of tomato allergens: in vitro characterization of six different varieties.
Ann Allergy Asthma Immunol 2011 Mar;106(3):230-238
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