Specific IgE to proteins from Tribolium confusum (TC), a flour beetle, was detected in 9/125 sera of subjects exposed to rye and wheat flour. TC RAST was not inhibited by Dermatophagoides pteronyssinus, rye or wheat flour. Immunoblot experiments showed specific binding to three proteins from adult TC or pupae, not present in rye or wheat flour. These findings suggest that TC might act as an occ...

BACKGROUND Birch pollen-allergic subjects produce polyclonal cross-reactive IgE antibodies that mediate pollen-associated food allergies. The major allergen Bet v 1 and its homologs in plant foods bind IgE in their native protein conformation. Information on location, number and clinical relevance of IgE epitopes is limited. We addressed the use of an allergen-related protein model to identify ...

The Fc-region of immunoglobulin E (IgE) comprising C epsilon 2, C epsilon 3, and C epsilon 4 domains is sufficient for binding to the alpha chain of the high affinity IgE-Fc receptor (Fc epsilon RI alpha). In order to identify the smallest Fc fragment capable of binding to the Fc epsilon RI alpha with high affinity, various regions of the IgE-Fc molecule were expressed in COS cells and investig...

Aspergillus species (A. flavus and A. niger) are important sources of inhalant allergens. Current diagnostic modalities employ crude Aspergillus extracts which only indicate the source to which the patient has been sensitized, without identifying the number and type of allergens in crude extracts. We report a study on the identification of major and minor allergens of the two common airborne As...

We have used a model system to explore the importance of long-range lateral diffusion of membrane proteins in specific membrane-membrane adhesion. Single, cell-size phospholipid vesicles containing a dinitrophenyl (DNP)-lipid hapten were maneuvered into contact with rat basophilic leukemia (RBL) cells carrying fluorescent anti-DNP IgE in their cell-surface Fc epsilon receptors. Upon cell-vesicl...

Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studi...

BACKGROUND Downy mildews are a group of microorganisms belonging to the Chromista kingdom that can infect specific plants. When growing on plant tissues these microbes can elicit the expression of pathogenesis-related proteins (PRs), a group of stress-induced proteins frequently described as allergens in many plant species. Our aim was to verify by a proteomic approach whether the allergic reac...

Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitop...

Abstract Background Egg allergy is one of the most frequent food allergies in childhood while adult onset egg a rare condition. Case presentation We report case 30 years old man sent to our center order investigate gastrointestinal symptoms occurring since 2 after and derivatives intake. He did not suffer from or other childhood. an active smoker with contact dermatitis related nickel mild alle...