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Related Experiment Video

Updated: Jun 25, 2026

Recognition of Epidermal Transglutaminase by IgA and Tissue Transglutaminase 2 Antibodies in a Rare Case of Rhesus Dermatitis

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Class I endochitinase containing a hevein domain is the causative allergen in latex-associated avocado allergy.

A Posch¹, C H Wheeler, Z Chen

¹Research Institute for Occupational Medicine (BGFA), Bochum, Germany.

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology

|May 7, 1999

Summary

Latex allergy patients often react to avocado due to cross-reactivity. This study identifies endochitinase, a protein with a hevein domain, as the primary cause of this latex-associated avocado allergy.

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Area of Science:

Allergy and Immunology
Plant Biochemistry
Food Science

Background:

Immunoglobulin E (IgE)-mediated sensitization to avocado is uncommon.
Over 50% of individuals with natural rubber latex allergy show sensitization to avocado.
10-20% of latex-allergic individuals report adverse reactions upon avocado consumption.

Purpose of the Study:

Investigate the mechanism behind latex-associated avocado allergy.
Determine if the hevein domain in avocado proteins causes cross-reactivity with latex allergens.
Identify specific avocado allergens responsible for IgE-mediated reactions in latex-sensitized patients.

Main Methods:

Isolated chitin-binding avocado proteins (CBAPs) using affinity chromatography.
Analyzed IgE-binding characteristics of CBAPs via immunoblotting with sera from 15 latex-allergic patients.
Conducted inhibition experiments with hevein and CBAPs to assess cross-reactivity.

Main Results:

Detected IgE antibodies against a 31-kDa allergen in 80% of avocado-sensitized subjects.
Identified this allergen as a class I endochitinase with an N-terminal hevein domain.
Demonstrated that purified endochitinase blocked avocado-specific IgE in most tested patients.

Conclusions:

Sensitization to endochitinase class I, containing a hevein domain, is the primary mechanism in latex-mediated avocado allergy.
This finding explains the cross-reactivity observed between natural rubber latex and avocado.
Highlights the role of plant chitin-binding proteins in food allergies.