Analysis of olive allergens

被引:24
作者
Esteve, C. [1 ]
Montealegre, C. [1 ]
Marina, M. L. [1 ]
Garcia, M. C. [1 ]
机构
[1] Univ Alcala Ctra, Fac Chem, Dept Analyt Chem, Madrid 28871, Spain
关键词
Olive allergens; Characterization; Allergenicity; Cross-reactivity; OLE E 1; AMINO-ACID-SEQUENCE; EUROPEA POLLEN ALLERGENS; MAJOR ALLERGEN; CROSS-REACTIVITY; TREE POLLEN; SUPEROXIDE-DISMUTASE; CONTACT-DERMATITIS; E-I; PICHIA-PASTORIS;
D O I
10.1016/j.talanta.2012.01.016
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Olive pollen is one of the most important causes of seasonal respiratory allergy in Mediterranean countries, where this tree is intensely cultivated. Besides this, some cases of contact dermatitis and food allergy to the olive fruit and olive oil have been also described. Several scientific studies dealing with olive allergens has been reported, being the information available about them constantly increasing. Up to date, twelve allergens have been identified in olive pollen while just one allergen has been identified in olive fruit. This review article describes considerations about allergen extraction and production, also describing the different methodologies employed in the physicochemical and immunological characterization of olive allergens. Finally, a revision of the most relevant studies in the analysis of both olive pollen and olive fruit allergens is carried out. (C) 2012 Elsevier B.V. All rights reserved.
引用
收藏
页码:1 / 14
页数:14
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