Summary
Food allergies in birch pollen allergic patients have been shown to be due to cross-reactivities of specific IgE antibodies which are directed against birch pollen allergens with related proteins in fruit, nuts and vegetables. We identified a new cross-reactive structure of 35 kDa in birch pollen and some plant food extracts by Enzyme Allergosorbent Test (EAST) and immunoblot inhibition studies. The 35 kDa birch pollen protein is a minor allergen to which approximately 10–15 % of birch pollen allergic individuals have specific IgE. Our data demonstrate that there is cross-reactivity of this protein with proteins of comparable size from lychee, mango, banana, orange, apple, pear and carrot. While the 35 kDa protein is immunologically independent of the major birch pollen allergen Bet v 1, we also observed IgE binding to a 34 kDa structure which appears to be a Bet v 1 dimer.
Zusammenfassung
Viele Studien belegen, daß das Phänomen der birkenpollenassoziierten Nahrungsmittelallergie auf spezifische IgE-Antikörper zurückzuführen ist, die primär gegen Birkenpollenallergene gerichtet sind und mit verwandten Proteinen in Obst, Nüssen und Gemüse kreuzreagieren. Wir haben ein neues Muster der Kreuzreaktivität identifiziert, das auf einem 35 kDa - Protein aus Birkenpollen beruht. Es handelt sich um ein Minorallergen der Birke, gegen das ca. 10–15 % der Birkenpollenallergiker spezifische IgE-Antikörper aufweisen. Inhibitionsstudien mit dem Enzymallergosorbens-Test (EAST) und mittels Immunoblot zeigen die Kreuzreaktivität dieses Proteins zu Proteinen vergleichbarer Größe aus Litschi, Mango, Banane, Orange, Apfel, Birne und Karotte. Das 35 kDa-Protein ist immunologisch unabhängig von Bet v 1, dem Hauptallergen der Birke. Dagegen haben wir auch ein Protein mit einer Größe von 34 kDa beobachtet, bei dem es sich vermutlich um ein Bet v 1-Dimer handelt.
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Wellhausen, A., Schöning, B., Petersen, A. et al. IgE binding to a new cross-reactive structure: a 35 kDa protein in birch pollen, exotic fruit and other plant foods. Z Ernährungswiss 35, 348–355 (1996). https://doi.org/10.1007/BF01610553
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DOI: https://doi.org/10.1007/BF01610553