title: Characterization of allergens in plant-derived spices: Apiaceae spices, pepper (Piperaceae), and paprika (bell peppers, Solanaceae).
abstract: 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.
authors.affiliation: Institute of General and Experimental Pathology, University of Vienna, Austria.
authors.forename: C
authors.initials: C
authors.lastname: Ebner
authors.forename: E
authors.initials: E
authors.lastname: Jensen-Jarolim
authors.forename: A
authors.initials: A
authors.lastname: Leitner
authors.forename: H
authors.initials: H
authors.lastname: Breiteneder
mesh_terms: D000485:Allergens / Q000276:immunology*; D019661:Apiaceae / Q000276:immunology*; D002212:Capsicum / Q000276:immunology*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D010946:Plants, Medicinal; D017365:Spices
chemical_list: D000485:Allergens; D007073:Immunoglobulin E