Studies on the Atopic Allergen in Ripe Tomato Fruits

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Abstract
A description is given of the purification of the specific atopic allergen in ripe tomato fruits. The purified allergen, containing 8.5% protein N, 21.0% combined hexoses and 8.0% uronic acids, was found to liberate all the commonly occurring amino acids upon hydrolysis, together with galacturonic acid, arabinose, galactose and xylose. Electrophoresis and sedimentation studies indicated the preparation to be a polydisperse mixture of closely related allergenic glycoproteins. The sedimentation constant was calculated at S20 = 1.5-2.0. The chemical nature of the skin-reactive allergen from ripe tomato fruits closely resembles that of purified inhalant allergens.

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