Determination and characterization of cross-reacting allergens in latex, avocado, banana, and kiwi fruit

被引：56

作者：

Moller, M

Kayma, M

Vieluf, D

Paschke, A

Steinhart, H

机构：

[1] Univ Hamburg, Inst Biochem & Food Chem, Dept Food Chem, D-20146 Hamburg, Germany

[2] Hosp Borkum Riff BfA, Dept Dermatol & Allergy, Borkum, Germany

[3] Univ Hosp Hamburg Eppendorf, Dept Dermatol, Hamburg, Germany

[4] Univ Hosp Hamburg Eppendorf, Dept Allergy, Hamburg, Germany

[5] Univ Hosp Hamburg Eppendorf, Dept Expt Dermatol & Allergol, Hamburg, Germany

来源：

ALLERGY | 1998年 / 53卷 / 03期

关键词：

avocado allergy; banana allergy; EAST; EAST inhibition; immunoblotting; immunoblot inhibition; kiwi fruit allergy; latex allergy;

D O I：

10.1111/j.1398-9995.1998.tb03889.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

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 I 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.

引用

页码：289 / 296

页数：8