Immunoblot analysis of IgE-binding antigens in spices.
The IgE response to coriander and other spices was studied by immunoblotting, after separation of the spice extracts by isoelectric focusing and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A major IgE-binding component from coriander had an isoelectric point of pH5. After incubation of SDS-PAGE-separated spice extracts with serum from a patient with an occupational allergy to spices, a closely related pattern of IgE binding to coriander, dill and anise extract was observed. These results suggest that the botanically related spices, coriander, anise and dill, contain common IgE-binding structures.
van Toorenenbergen
A W
AW
Department of Clinical Chemistry, University Hospital Rotterdam-Dijkzigt, The Netherlands.
Huijskes-Heins
M I
MI
Leijnse
B
B
Dieges
P H
PH
D000941:Antigens / Q000378:metabolism*; D003101:Collodion; D003212:Condiments / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D005512:Food Hypersensitivity / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000378:metabolism*; D007525:Isoelectric Focusing; D012967:Sodium Dodecyl Sulfate
D000941:Antigens; D012967:Sodium Dodecyl Sulfate; D007073:Immunoglobulin E; D003101:Collodion