Allergen Resource Guide - Hitachi Chemical Diagnostics

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Resource Guide to the Most Common Allergens Common Name: Cheddar Cheese Latin Name: N/A NCCLS Code: F81 Description: Major cheese antigenic proteins may be caused by casein fractions (alpha, beta, gamma) in milk. Milk proteins are subdivided into two fractions, casein and whey. Casein fractions represent more than 80 percent of mass in milk. Whey proteins are naturally separated from the casein fractions during the cheese making process. Usually the consumption of whole milk decreases in adults, but a comparable high intake of casein-enriched product cheese increases. The quality of cheese may change by the composition of casein, maturity and ripening. There are different strains of lactic acid bacteria that can be isolated from different kinds of cheese including cheddar cheese. Allergenic Proteins (with molecular weight): 18 - 30 kDa In-House Clinical Evaluation Results: Sensitivity: 88% Specificity: 100% Efficiency: 95% Number of Samples: 18 Common Name: Chicken Latin Name: Gallus domesticus NCCLS Code: F83 Description: Allergic reactions to chicken occur in children with about two percent frequency. Chicken allergies have been connected with allergy to eggs ("Bird-Egg" and "Egg-Bird Syndrome"). IgE from patients with "Bird-Egg Syndrome" recognize a 66 - 70 kDa protein in egg yolk (chicken serum albumin = alpha livetin) and some major allergens in bird feather extract (70, 95 and 200 kDa). In general, serum albumin is the major protein associated with chicken meat allergies. Other studies have shown sensitization to actin (40 - 45 kDa) and cross-reactivity between different animal serum albumins. Allergenic Proteins (with molecular weight): Gal d 1 (ovomucoid 28 kDa); Gal d 2 (ovalbumin 44 kDa); Gal d 3 (conalbumin (Ag22) 78 kDa); Gald d 4 (lysozyme 14 kDa); Gal d 5 (serum albumin 69 kDa) In-House Clinical Evaluation Results: Sensitivity: 92% Specificity: 100% Efficiency: 95% Number of Samples: 28 13
Resource Guide to the Most Common Allergens Common Name: Celery Latin Name: Apium graveolens NCCLS Code: F85 Description: Celery belongs to the Apiaceae family. Many studies indicate that a high percentage of patients with birch pollen showed hypersensitivity after ingesting celery and other vegetables and fruit. The protein that cross reacts with celery is birch major protein Bet v 1. Other important allergens are pathogenesis-related protein Api g 1 (Bet v 1 homologue) and profilin Api g 4. Allergenic Proteins (with molecular weight): Api g 1 (Apium gravolens) at 16 - 18 kDa; Api g 4 (profilin); Api g 5 at 55/58 In-House Clinical Evaluation Results: Sensitivity: 80% Specificity: 100% Efficiency: 89% Number of Samples: 28 Common Name: Banana Latin Name: Musa spp. NCCLS Code: F92 Description: There are 14 allergens in banana extract. Some studies show cross reactivity between patients with pollens (ragweed) and banana (bananapollinosis relationship), and melon and banana. Many studies also showed an association between allergy to latex and banana. It has been reported that there is no existence of structural similarity between latex and banana. However, the cross reactivity between banana and latex allergens may be clinically important. Allergenic Proteins (with molecular weight): 30 - 37 kDa In-House Clinical Evaluation Results: Sensitivity: 93% Specificity: 100% Efficiency: 96% Number of Samples: 23 Common Name: Peach Latin Name: Prunus persica NCCLS Code: F95 Description: Peach is a member of the Plum family. Other members include almond, apricot, cherry and nectarine. A majority of patients with allergies to peach have symptoms to non-peeled peaches. The most antigenic proteins are shown in ripe peaches. There is high cross reactivity among grass pollen and many fruits including peach. A major allergen of peach is a 9 kDa lipid transfer protein, also found in apple (Mal d 3) and recognized by patients without birch pollinosis. Patients allergic to birch and apple also react to 18-and 14 kDa proteins in peach, corresponding to the Mal d 1 and Mal d 2 allergens. Allergenic Proteins (with molecular weight): Pru p 3 at 10 kDa; 17- 18 kDa; 30 - 37 kDa In-House Clinical Evaluation Results: Sensitivity: 94% Specificity: 100% Efficiency: 96% Number of Samples: 26 14
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Allergen Resource Guide - Hitachi Chemical Diagnostics

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