4.5 Article

Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1

Journal

CLINICAL AND EXPERIMENTAL ALLERGY
Volume 48, Issue 4, Pages 424-432

Publisher

WILEY
DOI: 10.1111/cea.13099

Keywords

celeriac; celery; DBPCFCs; food allergy; symptom score

Funding

  1. Ministries of Consumer Protection, Food and Agriculture of the Federal Republic of Germany
  2. Ministry for Science, Research and Culture of the State of Brandenburg
  3. Thuringian Ministry of Infrastructure and Agriculture, Germany
  4. Charite - Universitatsmedizin Berlin
  5. Austrian Science Fund FWF [SFB F4606-B28]

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BackgroundCelery (Apium graveolens L.) is a vegetable consumed world-wide. Celery stalks and celeriac roots are often ingredients in convenient food products like spice blends and soups. ObjectiveIn this study, we examined the allergenicity of distinct celeriac cultivars. MethodsSixteen celery-allergic patients were identified using a double-blind, placebo-controlled food challenge. Ten different celeriac cultivars were used for skin prick testing in the patients. Two cultivars were further applied for oral food challenges; their protein composition was analysed by immunoblotting, and contents of major allergen Api g 1 were quantified. ResultsFrom the 10 investigated celeriac cultivars, two cultivars elicited significantly different skin reactivity (Anita: 5.0 [2.0-12.0] mm vs Prinz: 7.0 [3.0-9.5] mm; P=.047). Moreover, Anita induced fewer symptoms after a controlled oral-celeriac challenge in 14 patient (P<.001). The protein profiles on 2DE protein gels showed distinct protein patterns and higher protein amounts of Api g 1 in Prinz than in Anita. Conclusions and Clinical RelevanceTaken together, the data from this study suggest that cultivar Anita is better tolerated in celery-allergic patients than Prinz. Differences in the protein expression profile between the cultivars, particularly the different content of Api g 1, could cause the different allergenicity.

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