Λεξικό .. Chili Peper

Leitner A, et al (1998) analyzed 22 sera from patients with the mugwort-birch-celery-spice syndrome for IgE binding to the spices pepper and paprika by immunoblotting. Immunoblot results revealed two major allergens of 28 and 60 kDa in pepper and a 23-kDa allergen together with allergens of higher molecular weight in paprika. In immunoblot-inhibition studies, crude mugwort, birch pollen, and celery extracts significantly reduced the IgE binding to pepper and paprika allergens.

However, no inhibition was achieved with rBet v 1 and rBet v 2, suggesting that no homologs of these birch proteins act as allergens in pepper or paprika extracts. N-terminal sequence analysis of the 14- and 28-kDa pepper and 23-kDa paprika allergens revealed no homology to known allergens.

The 28-kDa pepper allergen showed homology to a wheat germin protein, and the 23-kDa paprika allergen was identified as a homolog of a osmotin-like or pathogenesis-related protein in tomato. It was conclude that the IgE cross-reactivity in the mugwort-birch-celery-spice syndrome to the spices pepper and paprika is not caused by homologs of Bet v 1 and profilin. N-terminal amino acid sequence analysis of the main allergens in pepper and paprika indicate a relation to frequently occurring plant proteins[1].

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[2]. See Capsaicin

References

1. Leitner A, Jensen-Jarolim E, Grimm R, Wüthrich B, Ebner H, Scheiner O, Kraft D, Ebner C. Allergens in pepper and paprika. Immunologic investigation of the celery-birch-mugwort-spice syndrome. Allergy. 1998 Jan;53(1):36-41.

2. van Toorenenbergen AW, Waanders J, Gerth Van Wijk R, Vermeulen AM. Immunoblot analysis of IgE-binding antigens in paprika and tomato pollen. Int Arch Allergy Immunol. 2000 Aug;122(4):246-50.