Abstract：
:Goji berries (GB) have been introduced in Western diet. Preliminary reports have demonstrated its allergenic capacity. The objectives of the study were to investigate the frequency of sensitisation and the allergens involved. 566 individuals, with respiratory or cutaneous symptoms were skin-prick tested with GB extract. Thirty three were positive (5.8%). 94% were sensitised to other allergens. Specific IgE to GB, peach, tomato and nut-mix was measured. Thirteen individuals from 24 available sera (54.2%) had positive specific IgE. 92.3% of GB positive patients were positive to peach. Seven individuals recognised 8 bands and six recognised a 7kDa band. This band was identified as a LTP by MS/MS. Cross-reactivity was demonstrated with tomato, tobacco, nutmix, Artemisia pollen and purified Lyc e 3 and Pru p 3. GB are a new allergenic source with high prevalence of sensitisation. LTP seems to be the major allergen involved in sensitisation and cross-reactivity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Carnés J,de Larramendi CH,Ferrer A,Huertas AJ,López-Matas MA,Pagán JA,Navarro LA,García-Abujeta JL,Vicario S,Peña Mdoi
10.1016/j.foodchem.2012.10.005subject
Has Abstractpub_date
2013-04-15 00:00:00pages
130-5issue
1-4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01502-6journal_volume
137pub_type
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