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IgE-mediated allergic reactions to potatoes.
1Allergopharma Joachim Ganzer KG, Research and Development of Allergen Extract Preparations, Reinbek bei Hamburg, FRG.
International Archives of Allergy and Applied Immunology
|January 1, 1990
Summary
This study found raw potato contains multiple allergens causing hypersensitivity reactions. Various in vitro tests confirmed IgE specificities and histamine release, identifying potato as a multiallergenic vegetable.
Area of Science:
- Food allergy research
- Immunology
- Biochemistry
Background:
- IgE-mediated hypersensitivity reactions to foods are a significant health concern.
- Potato allergy is less common but can cause severe reactions.
- Understanding potato allergens is crucial for diagnosis and management.
Purpose of the Study:
- To investigate the allergenic components of raw potato.
- To characterize IgE binding and histamine release in patients with potato hypersensitivity.
Main Methods:
- Sera from 12 patients with confirmed potato allergy were analyzed.
- Radioallergosorbent test (RAST) was used to measure IgE binding.
- Immunoblotting identified allergen molecular weights and isoelectric points.
- Histamine release assay was performed on potato extract fractions.
Main Results:
- RAST showed IgE binding in classes 2-4 (7.6-46.5%).
- Immunoblot detected IgE-specific bands primarily between 16-30 kD, with additional bands at 43 and 65 kD.
- Histamine release varied individually, with positive results from fractions between 10-80 kD.
Conclusions:
- Raw potato contains multiple allergens, confirming its 'multiallergenic' nature.
- Diverse IgE specificities and histamine-releasing components contribute to potato hypersensitivity.
- Further characterization of specific potato allergens is warranted.