Characterization of allergens in plant-derived spices: Apiaceae spices, pepper (Piperaceae), and paprika (bell peppers, Solanaceae).
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Abstract
Allergens in spices from the botanic families Apiaceae, Piperaceae, and Solanaceae were characterized. IgE-immunoblotting and IgE-inhibition experiments revealed broad cross-reactivity among spices and to pollen-derived proteins. Moreover, monoclonal antibodies raised against cross-reactive pollen allergens (profilin, Bet v 1) detected homologous proteins in almost every spice source analyzed. It can be concluded that allergy to spices rarely represents an autonomous sensitization, but is rather a consequence of pollen allergy on the basis of immunologic cross-reactivity.
Medical subject headings
- Allergens
- Apiaceae
- Capsicum
- Plants, Medicinal
- Spices