Premium
Characterization of allergens in plant‐derived spices: Apiaceae spices, pepper (Piperaceae), and paprika (bell peppers, Solanaceae)
Author(s) -
Ebner C.,
JensenJarolim E.,
Leitner A.,
Breiteneder 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.tb04961.x
Subject(s) - solanaceae , piperaceae , apiaceae , pepper , biology , cross reactivity , botany , allergy , pollen , allergen , cross reactions , horticulture , immunology , biochemistry , antigen , piper , gene
Allergens in spices from the botanic families Apiaceae, Piperaceae, and Solanaceae were characterized. IgE‐immunoblotting and IgE‐inhibition experiments revealed broad cross‐reactivity among spices and to pollen‐derived proteins. Moreover, monoclonal antibodies raised against cross‐reactive pollen allergens (profilin, Bet v 1) detected homologous proteins in almost every spice source analyzed. It can be concluded that allergy to spices rarely represents an autonomous sensitization, but is rather a consequence of pollen allergy on the basis of immunologic cross‐reactivity.