Extraction and Properties of Apple Allergens

It is shown that apple allergens are probably proteins and that they can be extracted in an active form only if reactions with phenolic compounds present in apple are inhibited. This is accomplished by incorporating chelators and solid polyvinylpolypyrrolidone in the extraction medium. Phenol, commo...

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Veröffentlicht in:	Allergy (Copenhagen) 1980-12, Vol.35 (8), p.671-677
Hauptverfasser:	Björkstén, Fred, Halmepuro, Liisa, Hannuksela, Matti, Lahti, Arto
Format:	Artikel
Sprache:	eng
Schlagworte:	allergen Allergens - immunology Allergens - isolation & purification allergy apple birch pollen Cross Reactions Dietary Proteins - adverse effects extract Food Hypersensitivity - etiology Fruit - adverse effects Fruit - analysis Humans Immunoglobulin E - analysis Pollen - immunology RAST Trees
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