Inhalant allergy to fresh asparagus
Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and tre...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
ENG, P. A. [verfasserIn] YMAN, L. [verfasserIn] MAANINEN, E. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1996 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Clinical & experimental allergy - Oxford : Blackwell Science, 1989, 26(1996), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:26 ; year:1996 ; number:3 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2222.1996.tb00099.x |
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| Katalog-ID: |
NLEJ238649393 |
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| 520 | |a Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. | ||
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| 700 | 1 | |a MAANINEN, E. |e verfasserin |4 aut | |
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10.1111/j.1365-2222.1996.tb00099.x doi (DE-627)NLEJ238649393 DE-627 ger DE-627 rakwb ENG, P. A. verfasserin aut Inhalant allergy to fresh asparagus Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| fresh asparagus YMAN, L. verfasserin aut MAANINEN, E. verfasserin aut WüTHRICH, B. oth In Clinical & experimental allergy Oxford : Blackwell Science, 1989 26(1996), 3, Seite 0 Online-Ressource (DE-627)NLEJ243926391 (DE-600)2004469-0 1365-2222 nnns volume:26 year:1996 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2222.1996.tb00099.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 1996 3 0 |
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10.1111/j.1365-2222.1996.tb00099.x doi (DE-627)NLEJ238649393 DE-627 ger DE-627 rakwb ENG, P. A. verfasserin aut Inhalant allergy to fresh asparagus Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| fresh asparagus YMAN, L. verfasserin aut MAANINEN, E. verfasserin aut WüTHRICH, B. oth In Clinical & experimental allergy Oxford : Blackwell Science, 1989 26(1996), 3, Seite 0 Online-Ressource (DE-627)NLEJ243926391 (DE-600)2004469-0 1365-2222 nnns volume:26 year:1996 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2222.1996.tb00099.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 1996 3 0 |
| allfields_unstemmed |
10.1111/j.1365-2222.1996.tb00099.x doi (DE-627)NLEJ238649393 DE-627 ger DE-627 rakwb ENG, P. A. verfasserin aut Inhalant allergy to fresh asparagus Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| fresh asparagus YMAN, L. verfasserin aut MAANINEN, E. verfasserin aut WüTHRICH, B. oth In Clinical & experimental allergy Oxford : Blackwell Science, 1989 26(1996), 3, Seite 0 Online-Ressource (DE-627)NLEJ243926391 (DE-600)2004469-0 1365-2222 nnns volume:26 year:1996 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2222.1996.tb00099.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 1996 3 0 |
| allfieldsGer |
10.1111/j.1365-2222.1996.tb00099.x doi (DE-627)NLEJ238649393 DE-627 ger DE-627 rakwb ENG, P. A. verfasserin aut Inhalant allergy to fresh asparagus Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| fresh asparagus YMAN, L. verfasserin aut MAANINEN, E. verfasserin aut WüTHRICH, B. oth In Clinical & experimental allergy Oxford : Blackwell Science, 1989 26(1996), 3, Seite 0 Online-Ressource (DE-627)NLEJ243926391 (DE-600)2004469-0 1365-2222 nnns volume:26 year:1996 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2222.1996.tb00099.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 1996 3 0 |
| allfieldsSound |
10.1111/j.1365-2222.1996.tb00099.x doi (DE-627)NLEJ238649393 DE-627 ger DE-627 rakwb ENG, P. A. verfasserin aut Inhalant allergy to fresh asparagus Oxford, UK Blackwell Publishing Ltd 1996 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| fresh asparagus YMAN, L. verfasserin aut MAANINEN, E. verfasserin aut WüTHRICH, B. oth In Clinical & experimental allergy Oxford : Blackwell Science, 1989 26(1996), 3, Seite 0 Online-Ressource (DE-627)NLEJ243926391 (DE-600)2004469-0 1365-2222 nnns volume:26 year:1996 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2222.1996.tb00099.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 1996 3 0 |
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Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. 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10.1111/j.1365-2222.1996.tb00099.x |
| author2-role |
verfasserin |
| title_sort |
inhalant allergy to fresh asparagus |
| title_auth |
Inhalant allergy to fresh asparagus |
| abstract |
Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. |
| abstractGer |
Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. |
| abstract_unstemmed |
Background Two patients experienced itehing conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergie symptoms. Both patients were atopic. sensitized additionally to pollens of grasses and trees as well as to onion. Objective To assess the hypersensilivity reactions to Iresh and heated asparagus and to investigate any crossreactivities among the allergens.Methods Skin-prick tests were perfonned with commercial allergens and native asparagus and the patienls were tesled with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.Results Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2kU/L respectively) and several other allergens. One patienl was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100°C.Conclusions The patients were speeifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile. |
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Inhalant allergy to fresh asparagus |
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YMAN, L. MAANINEN, E. WüTHRICH, B. |
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