Immunoglobulin E antibodies against coriander and other spices

Background: The high incidence of occupational allergy in horticulture has only recently been recognized. We determined IgE against pollen and fruit from paprika and tomato plants in sera from 3 greenhouse workers and in 3 sera from food-allergic patients. Methods: Proteins in extracts of paprika and tomato pollen were incubated with patients’ sera after covalent coupling of these proteins to agarose beads, or in immunoblots. Results: IgE against paprika pollen, but no IgE against tomato pollen, was found in serum from 2 greenhouse workers who worked with paprika plants only. IgE binding of these 2 sera to agarose-bound paprika pollen extract could be inhibited by paprika pollen but not by tomato pollen extract. A greenhouse worker, who cultivated tomato plants, had IgE against both tomato and paprika pollen. IgE binding of this serum to agarose-bound paprika pollen extract could be inhibited by both paprika pollen and tomato pollen extract. Three food-allergic patients also had IgE against tomato and paprika pollen. IgE from 2 food-allergic patients recognized IgE-binding structures in paprika or tomato pollen that were also present in fruit from the corresponding plant. In contrast, no substantial cross-reactivity was observed between paprika pollen and fruit towards IgE from 3 greenhouse workers. In 4 of 5 sera that were positive in the paprika pollen immunoblot major IgE binding to allergens of about 30 and 64 kD occurred. Conclusion: The presence of IgE against paprika or tomato pollen is not restricted to workers in horticulture; IgE against these pollen can also be present in food-allergic patients who have serum IgE against paprika and/or tomato fruit.

Section: Discussionmentioning

confidence: 99%

Immunoblot Analysis of IgE-Binding Antigens in Paprika and Tomato Pollen

Toorenenbergen¹,

Waanders²,

Wijk

et al. 2000

“…In patients with symptoms of food allergy and IgE against coriander, IgE binding to coriander could be inhib ited by mugwort pollen [16], whereas cross-reactivity be tween coriander and mugwort pollen was absent in a patient with occupational asthma caused by inhalation of powdered coriander [17],…”

Section: Discussionmentioning

confidence: 99%

Different Pattern of IgE Binding to Chicken Egg Yolk between Patients with Inhalant Allergy to Birds and Food-Allergic Children

Toorenenbergen¹,

Huijskes-Heins

Wijk³

1994

Self Cite

IgE binding antigens in budgerigar, canary and parrot serum were analyzed by immunoblotting. With 4 sera from patients with a respiratory allergy to birds, a closely related pattern of IgE binding to SDS-PAGE separated sera of the 3 birds was found. In all 3 bird sera a major IgE binding structure was present with a MW of about 60 kD. The pattern of IgE binding to SDS-PAGE separated egg yolk in sera from the patients allergic to birds, was different from sera of food-allergic children. Whereas in the bird-allergic patients major IgE binding occurred to a 60 kD component in egg yolk, IgE from food-allergic children was preferentially bound to a 35-kD structure in egg yolk.

“…Therefore, spice allergy is often explained as a secondary effect after a primary sensitization with inhalative allergens. In the beginnings of cross-reactivity studies, pollen extracts were often used for cross-inhibitions, for example in RAST [62, 63]. Later, recombinant allergens were applied for inhibitions and significantly increased our understanding of the molecular basis of the observed clinical IgE cross-reactivities [46, 47].…”

Section: Spices Cross-react With Inhalative Allergens and Other Food mentioning

confidence: 99%

Allergenic Potency of Spices: Hot, Medium Hot, or Very Hot

Schöll

Jensen‐Jarolim²

2004

Spices are the most attractive ingredients to confer an authentic taste to food. As they are derived from plants, they harbour allergenic potency and can induce symptoms ranging from mild local to severe systemic reactions. Due to the content of pharmacologically active substances of spices, the diagnosis of allergy and the differentiation from intolerance reactions may be difficult. Association with inhalative allergies via IgE cross-reactivity, but also direct gastrointestinal sensitization plays a role. This article is a botanical and allergological overview of the most important spices and molecules responsible for eliciting IgE-mediated reactions or cross-reactions. As no curative treatments are known at present, strict avoidance is recommended and, therefore, accurate labelling of pre-packed food is necessary.