Ballmer-Weber B K, Hoffmann A, Wüthrich B, Lüttkopf D, Pompei C, Wangorsch A, Kästner M, Vieths S
Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.
Allergy. 2002 Mar;57(3):228-35. doi: 10.1034/j.1398-9995.2002.1o3319.x.
Celery root is often consumed in a processed form as a cooked vegetable or as a spice. So far, however, there has been no information about the allergenicity of processed celery in celery-allergic patients.
In 12 patients with a history of allergic reactions to raw or raw and cooked celery, double-blind placebo-controlled food challenges (DBPCFCs) with raw celery (n = 10), cooked celery (110 degrees C/15 min; n = 11), and celery spice (n = 5) were performed. Nine patients underwent an open mucosal challenge with four samples of canned celery retorted at Co-values (cooking effect) of 7.45-76.07 (corresponding to the time periods in minutes at a thermal influence of 100 degrees C). IgE immunoblot analysis of celery extract was performed with sera of all challenged patients. The thermal stability of celery allergen was investigated by enzyme allergosorbent test (EAST) inhibition. Furthermore, intraperitoneal immunization of mice followed by a rat basophil leukemia (RBL) cell mediator release assay was used as a biological in vitro model to assess the allergenicity of processed celery.
Six out of 11 patients showed a positive DBPCFC to cooked celery and five out of five patients to celery spice. Allergenicity of celery was preserved in four patients with a positive DBPCFC to cooked celery even if celery was treated at a Co-value of 76.07. Patients with positive DBPCFC to cooked celery reacted to known celery allergens (Api g 1, Api g 4, cross-reactive carbohydrate determinants CCD). EAST inhibition showed that heat resistance of celery allergens decreases in the following order: CCD > Api g 4 > Api g 1. Accordingly, five of six patients with a positive DBPCFC to cooked celery were sensitized to profilin and/or CCD. The murine model reflected the reactivity of patients sensitized to the major allergen Api g 1.
芹菜根通常以加工形式作为煮熟的蔬菜或香料食用。然而，到目前为止，尚无关于芹菜过敏患者对加工芹菜的致敏性的信息。
对12例有生芹菜或生熟芹菜过敏反应史的患者，进行了生芹菜（n = 10）、熟芹菜（110℃/15分钟；n = 11）和芹菜香料（n = 5）的双盲安慰剂对照食物激发试验（DBPCFC）。9例患者对4份在Co值（烹饪效果）为7.45 - 76.07（对应于100℃热影响下的分钟时间段）下蒸煮的罐装芹菜样本进行了开放黏膜激发试验。用所有受试患者的血清对芹菜提取物进行IgE免疫印迹分析。通过酶变应原吸附试验（EAST）抑制研究芹菜变应原的热稳定性。此外，用小鼠腹腔免疫后进行大鼠嗜碱性粒细胞白血病（RBL）细胞介质释放试验作为体外生物学模型来评估加工芹菜的致敏性。
11例患者中有6例对熟芹菜的DBPCFC呈阳性，5例患者中有5例对芹菜香料呈阳性。即使芹菜在Co值为76.07的条件下处理，4例对熟芹菜的DBPCFC呈阳性的患者中芹菜的致敏性仍然存在。对熟芹菜的DBPCFC呈阳性的患者对已知的芹菜变应原（Api g 1、Api g 4、交叉反应性碳水化合物决定簇CCD）有反应。EAST抑制显示芹菜变应原的耐热性按以下顺序降低：CCD > Api g 4 > Api g 1。因此，6例对熟芹菜的DBPCFC呈阳性的患者中有5例对肌动蛋白结合蛋白和/或CCD敏感。小鼠模型反映了对主要变应原Api g 1敏感的患者的反应性。
1）在一部分对熟芹菜的DBPCFC呈阳性的患者中，即使经过长时间热处理（76.07分钟/100℃），芹菜仍具有致敏性。2）芹菜香料对生芹菜过敏的患者具有致敏性。3）用小鼠IgE致敏的RBL细胞对生芹菜可作为筛选含芹菜的热处理产品潜在致敏性的有用工具。
