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Determination and characterization of cross‐reacting allergens in latex, avocado, banana, and kiwi fruit
Author(s) -
Möller M.,
Kayma M.,
Vieluf D.,
Paschke A.,
Steinhart H.
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.tb03889.x
Subject(s) - kiwi , chemistry , food science , medicine
Sera of 11 patients were used to characterize allergens in kiwi fruit, latex, avocado, and banana by SDS‐PAGE/immunoblotting and to determine cross‐reactions between these allergen extracts in EAST inhibition and immunoblot inhibition. By SDS‐PAGE/immunoblotting. allergens with apparent molecular weights of 21, 38. 40. and 42 kDa were visualized in latex extract. In avocado extract. IgE‐binding components of 27, 43, 52, 58, 65, 75, and 88 kDa were to be seen, whereas, in banana extract, a 40‐kDa protein showed strong IgE binding. Furthermore, allergens of 52,58,88, and 94 kDa were detected in the extract of banana. Cross‐reactions between these allergen extracts were determined by EAST inhibition. Immunoblot inhibition demonstrated that almost all IgE‐reactive bands in nitrocellulose‐blotted latex, avocado, and banana extracts and two components of 43 and 67 kDa in kiwi fruit shared common IgE epitopes.