Pea allergen proteins, found in the humble pea (Pisum sativum), have gained attention in recent years due to their role in allergic reactions. These proteins, primarily belonging to the legumin and vicilin families, are responsible for triggering immune responses in susceptible individuals.
Legumin and vicilin are major storage proteins in peas, making up a significant portion of the seed's nutritional content. Legumins are globular proteins with a trimeric structure, while vicilins typically exist as hexamers. These proteins contribute to the allergenic potential of peas, as certain individuals may mount an immune response against them.
Within these families, specific proteins like Pis s 1, Pis s 2, and Pis s 3 have been identified as major allergens in peas. Pis s 1 and Pis s 2 belong to the vicilin family, while Pis s 3 is a legumin. Understanding these structural nuances is crucial in comprehending the allergenic properties of pea proteins.
| Cat.No. | Product Name | Species | Source | Tag |
| ra-3757P | Recombinant Pis s 1 | Pisum sativum (Pea) | E.coli or Yeast | His |
| ra-3758P | Recombinant Pis s 2 | Pisum sativum (Pea) | E.coli or Yeast | His |
| ra-3759P | Recombinant Pis s 3 | Pisum sativum (Pea) | E.coli or Yeast | His |
The biological functions of pea allergen proteins extend beyond their nutritional role. Unfortunately, for some individuals, exposure to these proteins can lead to allergic reactions. The immune system identifies certain components of pea allergens as foreign invaders, triggering an allergic response.
Allergic reactions to pea allergens can manifest in various ways, ranging from mild symptoms like itching and hives to severe anaphylaxis. The molecular mechanisms underlying pea allergies involve the immune system's misinterpretation of these proteins as harmful substances. This erroneous recognition leads to the release of histamines and other chemicals, causing the classic symptoms of an allergic reaction.
The molecular mechanisms triggering pea allergies are complex and involve multiple steps. Upon exposure to pea allergens, the immune system's T cells recognize specific regions of these proteins, known as epitopes, as harmful. This recognition prompts the release of immunoglobulin E (IgE) antibodies, which bind to mast cells and basophils.
Upon subsequent exposure, these IgE antibodies recognize and bind to the allergen, triggering the release of histamines and other inflammatory mediators. This cascade of events results in the allergic symptoms experienced by affected individuals.
