title: Anaphylactic reaction to inulin: first identification of specific IgEs to an inulin protein compound.
abstract: BACKGROUND
  A woman with a past history of allergy to artichoke presented with two episodes of immediate allergic reactions, one of which was a severe anaphylactic shock after eating two types of health foods containing inulin.
  
  
  RESULTS
  Dot blot assay techniques identified specific IgEs to artichoke, to yoghurt F, and to a heated BSA + inulin product. Dot blot inhibition techniques confirmed the anti-inulin specificity of specific IgE.
  
  
  CONCLUSIONS
  The absence of a positive reaction to an unheated milk-inulin mixture indicates the probability of protein-inulin binding. There is no cross-reactivity with the carbohydrates of the glycosylated allergens.
authors.affiliation: Laboratory of Biochemistry and Molecular Biology, University Hospital, Nancy, France.
authors.forename: P
authors.initials: P
authors.lastname: Franck
authors.forename: D A
authors.initials: DA
authors.lastname: Moneret-Vautrin
authors.forename: M
authors.initials: M
authors.lastname: Morisset
authors.forename: G
authors.initials: G
authors.lastname: Kanny
authors.forename: M L
authors.initials: ML
authors.lastname: Mégret-Gabeaux
authors.forename: J L
authors.initials: JL
authors.lastname: Olivier
mesh_terms: D000707:Anaphylaxis / Q000276:immunology*; D031943:Cynara scolymus / Q000009:adverse effects / Q000276:immunology; D005260:Female; D058870:Food, Organic / Q000009:adverse effects; D006801:Humans; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000276:immunology*; D007444:Inulin / Q000009:adverse effects* / Q000276:immunology; D008875:Middle Aged; D015014:Yogurt / Q000009:adverse effects
chemical_list: D007073:Immunoglobulin E; D007444:Inulin