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Immunoblot analysis of IgE-binding antigens in spices
A W van Toorenenbergen1, M I Huijskes-Heins, B Leijnse
1Department of Clinical Chemistry, University Hospital Rotterdam-Dijkzigt, The Netherlands.
Abstract:
The IgE response to coriander and other spices was studied by immunoblotting, after separation of the spice extracts by isoelectric focusing and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A major IgE-binding component from coriander had an isoelectric point of pH5. After incubation of SDS-PAGE-separated spice extracts with serum from a patient with an occupational allergy to spices, a closely related pattern of IgE binding to coriander, dill and anise extract was observed. These results suggest that the botanically related spices, coriander, anise and dill, contain common IgE-binding structures.