Allergy CRD LBL & Allergy by Miccroarray
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Identify true allergen sensitization with certainty
Increasing allergenic potential & risk of severe reactions
CCDs
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PR-10
nsLTPs
Storeage
proteins
α-lactalbumin Bos d
4-Heat labile
HIGHER RISK of
reaction to fresh milk
LOWER RISK of
reaction to baked
milk
Patient likely to
“outgrow” milk allergy
β-lactoglobulin
Bosd 5 Heal labile
HIGHER RISK of
reaction to fresh milk
LOWER RISK of
reaction to baked
milk
Patient likely to
“outgrow” milk allergy
Casein Bos d 8
Heat stable
HIGHER RISK of
reaction to all forms
of milk
Patient unlikely to
“outgrow” milk
allergy
• Prognosis and understanding of cross-reactivity
• Differentiate between primary allergen sensitisation and
reaction to cross-reacting components
These protein share a high degree of
amino acid sequence similarity (28%-67%)to Bet v1
Protein
Birch Bet v 1 homologues (pathogen-related proteins 10)
Nomenclature
Protein fraction
Apple
Mal d 1
Bet v 1 homologue
Cherry
Pru av 1
Bet v 1 homologue
Apricot
Pru ar 1
Bet v 1 homologue
Pear
Pyr c 1
Bet v 1 homologue
Celery
Api g 1
Bet v 1 homologue
Parsley
pcPR 1 and 2
Bet v 1 homologue
Carrot
Dau c 1
Bet v 1 homologue
Milk Allergy2
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