Extraction and Properties of Apple Allergens
- 1 December 1980
- Vol. 35 (8) , 671-677
- https://doi.org/10.1111/j.1398-9995.1980.tb02020.x
Abstract
Apple allergens are probably proteins and can be extracted in an active form only if reactions with phenolic compounds present in apple are inhibited. This is accomplished by incorporating chelators and solid polyvinylpolypyrrolidone in the extraction medium. Phenol, commonly used as a preservative, should not be added. With the RAST [radioallergosorbent test] serum-IgE antibodies capable of reacting with apple allergens were detected in 90% of atients with clinical apple allergy, in 44% of patients with clinical birch-pollen allergy and in 5-10% of patients with other atopic allergies. RAST inhibition indicated that apple and birch-pollen allergens cross-react.Keywords
This publication has 11 references indexed in Scilit:
- Allergy to Birch Pollen and Apple, and Gross‐Reactivity of the Allergens Studied with the RASTAllergy, 1980
- Immunochemical properties of some atopic allergensJournal of Allergy and Clinical Immunology, 1979
- Food Sensitivity Reported by Patients with Asthma and Hay FeverAllergy, 1978
- Hypersensitivity to Apple and Carrot Can Be Reliably Detected with Fresh MaterialAllergy, 1978
- An investigation of the possible immunological relationship between allergen extracts from birch pollen, hazelnut, potato and appleContact Dermatitis, 1978
- Immediate reactions to fruits and vegetablesContact Dermatitis, 1977
- [54] Overcoming problems of phenolics and quinones in the isolation of plant enzymes and organellesPublished by Elsevier ,1974
- A new and simple radioimmunoassay method for the determination of IgEImmunochemistry, 1972
- Immunological Analyses of Birch Pollen Antigens, with Special Reference to the Allergenic ComponentsInternational Archives of Allergy and Immunology, 1972
- Plant phenolic compounds and the isolation of plant enzymesPhytochemistry, 1966