34 CROSSREACTIVITY OF IgE ANTIBODIES BETWEEN VEGETABLE FOODS AND POLLEN
| Autor: | Rob C. Aalberse, P. G. Calkhoven, V. L. Koshte, J L Yntema, P. P. M. Schilte, M Aalberse, H. D. Oei, O. Pos |
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| Rok vydání: | 1986 |
| Předmět: |
medicine.drug_class
food and beverages chemical and pharmacologic phenomena Biology Monoclonal antibody medicine.disease_cause Immunoglobulin E Microbiology Birch pollen Human ige Grass pollen Pollen Pediatrics Perinatology and Child Health otorhinolaryngologic diseases medicine biology.protein Antibody |
| Zdroj: | Pediatric Research. 20:1039-1039 |
| ISSN: | 1530-0447 0031-3998 |
| DOI: | 10.1203/00006450-198610000-00088 |
| Popis: | Patients with IgE-mediated hypersensitivity to pollens are frequently also hypersensitive to allergens in other plant tissues. For example, patients with immediate hypersensitivity to birch pollen are frequently sensitive to a variety of raw fruits, vegetables and/or nuts. Crossreaotivity of IgE antibodies was investigated serologically by RAST-inhibition assays and Western biota with human IgE antibodies and crossreacting monoclonal antibodies. Apart from periodate-susceptible crossreacting carbohydrate determinants, several periodate-resistent crossreacting determinants were detected on protein components of 20, 18 and 14 kD, respectively. The 20 kD component present in birch pollen seems to be responsible for the crossreactivity with fruits, whereas the 18 kD component of birch pollen seems to be responsible for the crossreactivity with grass pollen, potato and fruits. The cross-reacting determinant on the 11 kD component is present in pollens (e.g. grass pollen) and other vegetable materials (e.g. potato). |
| Databáze: | OpenAIRE |
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