Relevance of Lipophilic Allergens in Food Allergy Diagnosis

Relevance of Lipophilic Allergens in Food Allergy Diagnosis Curr Allergy Asthma Rep (2017) 17:61 DOI 10.1007/s11882-017-0731-0 IMMUNOLOGIC/DIAGNOSTIC TESTS IN ALLERGY (M CHAPMAN AND A POMÉS, SECTION EDITORS) 1,2 1 Uta Jappe & Christian Schwager Springer Science+Business Media, LLC 2017 Abstract naturally purified oleosins are used, they should mostly be Purpose of Review The purpose of this review is to provide obtained from roasted food allergen sources. For immunoblot available data on a new class of allergens, the oleosins, and and basophil activation test, both, naturally purified oleosins their diagnostic value. There is evidence that allergen extracts as well as recombinant modified oleosins are valuable diag- used for in vivo as well as in vitro diagnostic tests do not nostic tools. contain oleosins because these proteins are lipophilic and nearly insoluble in saline or aqueous solutions. So far, only . . oleosins of peanut, sesame and hazelnut have been registered Keywords Food allergy Lipophilic allergens Marker . . . . . as allergens. Reports on IgE-binding tests performed with allergens Oleosin Oilbody Oilseeds Precisionmedicine oleosins of different species with sera from allergic patients Peanut allergy Single allergens show that IgE specific for oleosins are associated with severe allergic reactions which is why they should be part of the http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Current Allergy and Asthma Reports Springer Journals

Relevance of Lipophilic Allergens in Food Allergy Diagnosis

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Publisher
Springer US
Copyright
Copyright © 2017 by Springer Science+Business Media, LLC
Subject
Medicine & Public Health; Allergology
ISSN
1529-7322
eISSN
1534-6315
D.O.I.
10.1007/s11882-017-0731-0
Publisher site
See Article on Publisher Site

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