Abstract
Background: Only a few food allergens have as yet been identified, mainly because of the difficulty of obtaining a sufficient number of patients who are clinically sensitized to a given food. This is more feasible in the case of the oral allergy syndrome (OAS), a common form of food allergy, which is especially prevalent in patients with pollinosis. Objective: We designed a study to identify the allergens of kiwi fruit (Actinidia chinensis) by analyzing the sera of patients with OAS for kiwi and to examine the cross-reactivity of these allergens with timothy and birch pollen allergens. Methods: Twenty-seven patients with OAS for kiwi, a positive skin prick test response and serum IgE antibody to kiwi, and a positive open kiwi challenge test result and three patients who had OAS with severe systemic symptoms, which excluded a challenge test, were included in this study. The different polypeptide components of an extract of fresh kiwi were separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis and analyzed by IgE immunoblotting with sera from these patients. Cross-reactivity with the two pollen extracts was assessed by inhibition of the immunoblots with pooled and individual patients' sera. Results: Twelve IgE-binding components with molecular weights ranging from 12 to 64 kd were identified in the kiwi extract, but only a 30 kd component acted as major allergen, being recognized by sera of 100% of these patients. Inhibition of kiwi immunoblots with timothy and birch pollen extracts demonstrated strong cross-reactivity with some of the kiwi allergens, suggesting complete identity between certain food and pollen allergens; whereas others, particularly the 30 kd allergen, were only partially inhibited, suggesting much weaker crossreactivity. Conclusions: Kiwi fruit contains a large number of allergens widely cross-reacting with allergens in grass and birch pollen extracts. Nevertheless, the major allergen at 30 kd appears to be specific for kiwi.
| Original language | English |
|---|---|
| Pages (from-to) | 601-610 |
| Number of pages | 10 |
| Journal | Journal of Allergy and Clinical Immunology |
| Volume | 98 |
| Issue number | 3 |
| Publication status | Published - 1996 |
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Keywords
- Birch
- Cross-allergenidty
- Food allergy
- Immunoblotting
- Kiwi
- Oral allergy syndrome
- Timothy
ASJC Scopus subject areas
- Immunology and Allergy
- Immunology
Cite this
Identification of the allergenic components of kiwi fruit and evaluation of their crossreactivity with timothy and birch pollens. / Pastorello, Elide A.; Pravettoni, Valerio; Ispano, Marco; Farioli, Laura; Ansaloni, Raffaella; Rotondo, Federica; Incorvaia, Cristoforo; Åsman, Ingegerd; Bengtsson, Anders; Ortolani, Claudio.
In: Journal of Allergy and Clinical Immunology, Vol. 98, No. 3, 1996, p. 601-610.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Identification of the allergenic components of kiwi fruit and evaluation of their crossreactivity with timothy and birch pollens
AU - Pastorello, Elide A.
AU - Pravettoni, Valerio
AU - Ispano, Marco
AU - Farioli, Laura
AU - Ansaloni, Raffaella
AU - Rotondo, Federica
AU - Incorvaia, Cristoforo
AU - Åsman, Ingegerd
AU - Bengtsson, Anders
AU - Ortolani, Claudio
PY - 1996
Y1 - 1996
N2 - Background: Only a few food allergens have as yet been identified, mainly because of the difficulty of obtaining a sufficient number of patients who are clinically sensitized to a given food. This is more feasible in the case of the oral allergy syndrome (OAS), a common form of food allergy, which is especially prevalent in patients with pollinosis. Objective: We designed a study to identify the allergens of kiwi fruit (Actinidia chinensis) by analyzing the sera of patients with OAS for kiwi and to examine the cross-reactivity of these allergens with timothy and birch pollen allergens. Methods: Twenty-seven patients with OAS for kiwi, a positive skin prick test response and serum IgE antibody to kiwi, and a positive open kiwi challenge test result and three patients who had OAS with severe systemic symptoms, which excluded a challenge test, were included in this study. The different polypeptide components of an extract of fresh kiwi were separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis and analyzed by IgE immunoblotting with sera from these patients. Cross-reactivity with the two pollen extracts was assessed by inhibition of the immunoblots with pooled and individual patients' sera. Results: Twelve IgE-binding components with molecular weights ranging from 12 to 64 kd were identified in the kiwi extract, but only a 30 kd component acted as major allergen, being recognized by sera of 100% of these patients. Inhibition of kiwi immunoblots with timothy and birch pollen extracts demonstrated strong cross-reactivity with some of the kiwi allergens, suggesting complete identity between certain food and pollen allergens; whereas others, particularly the 30 kd allergen, were only partially inhibited, suggesting much weaker crossreactivity. Conclusions: Kiwi fruit contains a large number of allergens widely cross-reacting with allergens in grass and birch pollen extracts. Nevertheless, the major allergen at 30 kd appears to be specific for kiwi.
AB - Background: Only a few food allergens have as yet been identified, mainly because of the difficulty of obtaining a sufficient number of patients who are clinically sensitized to a given food. This is more feasible in the case of the oral allergy syndrome (OAS), a common form of food allergy, which is especially prevalent in patients with pollinosis. Objective: We designed a study to identify the allergens of kiwi fruit (Actinidia chinensis) by analyzing the sera of patients with OAS for kiwi and to examine the cross-reactivity of these allergens with timothy and birch pollen allergens. Methods: Twenty-seven patients with OAS for kiwi, a positive skin prick test response and serum IgE antibody to kiwi, and a positive open kiwi challenge test result and three patients who had OAS with severe systemic symptoms, which excluded a challenge test, were included in this study. The different polypeptide components of an extract of fresh kiwi were separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis and analyzed by IgE immunoblotting with sera from these patients. Cross-reactivity with the two pollen extracts was assessed by inhibition of the immunoblots with pooled and individual patients' sera. Results: Twelve IgE-binding components with molecular weights ranging from 12 to 64 kd were identified in the kiwi extract, but only a 30 kd component acted as major allergen, being recognized by sera of 100% of these patients. Inhibition of kiwi immunoblots with timothy and birch pollen extracts demonstrated strong cross-reactivity with some of the kiwi allergens, suggesting complete identity between certain food and pollen allergens; whereas others, particularly the 30 kd allergen, were only partially inhibited, suggesting much weaker crossreactivity. Conclusions: Kiwi fruit contains a large number of allergens widely cross-reacting with allergens in grass and birch pollen extracts. Nevertheless, the major allergen at 30 kd appears to be specific for kiwi.
KW - Birch
KW - Cross-allergenidty
KW - Food allergy
KW - Immunoblotting
KW - Kiwi
KW - Oral allergy syndrome
KW - Timothy
UR - http://www.scopus.com/inward/record.url?scp=0029956748&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0029956748&partnerID=8YFLogxK
M3 - Article
VL - 98
SP - 601
EP - 610
JO - Journal of Allergy and Clinical Immunology
JF - Journal of Allergy and Clinical Immunology
SN - 0091-6749
IS - 3
ER -