Determination and characterization of cross-reacting allergens in latex, avocado, banana, and kiwi fruit.
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.
Möller
M
M
Institute of Biochemistry and Food Chemistry, University of Hamburg, Germany.
Kayma
M
M
Vieluf
D
D
Paschke
A
A
Steinhart
H
H
D000328:Adult; D000485:Allergens / Q000276:immunology*; D003429:Cross Reactions; D000939:Epitopes / Q000032:analysis; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D006969:Hypersensitivity, Immediate / Q000276:immunology*; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000032:analysis; D007163:Immunosorbent Techniques; D007840:Latex / Q000276:immunology*; D008875:Middle Aged; D008970:Molecular Weight
D000485:Allergens; D000939:Epitopes; D007840:Latex; D007073:Immunoglobulin E