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Allergens in pepper and paprika
Author(s) -
Leitner A.,
JensenJarolim E.,
Grimm R.,
Wüthrich B.,
Ebner H.,
Scheiner O.,
Kraft D.,
Ebner C.
Publication year - 1998
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1998.tb03771.x
Subject(s) - mugwort , pepper , allergen , immunoglobulin e , allergy , biology , food science , immunology , medicine , antibody , alternative medicine , pathology
Mugwort and birch pollen allergy are frequently associated with IgEmediated hypersensitivity to celery and spices. We analyzed 22 sera from patients with the mugwort‐birch‐celery‐spice syndrome for IgE binding to the spices pepper and paprika by immunoblotting. Immunoblot results revealed two major allergens of 28 and 60 kDa in pepper and a 23‐kDa allergen together with allergens of higher molecular weight in paprika. In immunoblot‐inhibition studies, crude mugwort, birch pollen, and celery extracts significantly reduced the IgE binding to pepper and paprika allergens. However, no inhibition was achieved with rBet v 1 and rBet v 2, suggesting that no homologs of these birch proteins act as allergens in pepper or paprika extracts, N‐terminal sequence analysis of the 14‐ and 28‐kDa pepper and 23‐kDa paprika allergens revealed no homology to known allergens. The 28‐kDa pepper allergen showed homology to a wheat germin protein, and the 23‐kDa paprika allergen was identified as a homolog of a osmotin‐like or pathogenesis‐related protein in tomato. Therefore, we conclude that the IgE cross‐reactivity in the mugwort‐birch‐celery‐spice syndrome to the spices pepper and paprika is not caused by homologs of Bet v 1 and profilin, N‐terminal amino acid sequence analysis of the main allergens in pepper and paprika indicate a relation to frequently occurring plant proteins.