Broad informative patterns – Go broad. Narrow down.
ImmunoCAP ISAC provides a large amount of allergen-specific IgE antibody information – the big picture – in one single step.
Thanks to the cross-reacting proteins, ImmunoCAP ISAC can give you information on hundreds of allergen sources in addition to the 51 sources the proteins are derived from.
Storage protein
- Proteins stable to heat and digestion; also causing reactions to cooked foods.
- Often associated with systemic and more severe reactions in addition to OAS.
- Proteins found in nuts and seeds serving as source material during the growth of a new plant.
LTP (non-specific Lipid Transfer Protein, nsLTP)
- Proteins stable to heat and digestion; also causing reactions to cooked foods.
- Often associated with systemic and more severe reactions in addition to OAS.
- Associated with allergic reactions to fruit and vegetables, especially in regions where peaches and closely related fruits are cultivated.
PR-10 protein, Bet v 1 homologue
- Most PR-10 proteins are sensitive to heat and digestion; cooked foods are often tolerated.
- Often associated with local symptoms such as oral allergy syndrome (OAS).
- Associated with allergic reactions to pollens, fruits and vegetables.
Profilin
- Proteins sensitive to heat and digestion; cooked foods are often tolerated.
- Seldom associated with clinical symptoms, but may cause local and even severe reactions in some patients.
- Profilins are present in all pollen and plant foods.
CCD
- A marker for sensitization to cross-reactive carbohydrate determinants.
- Rarely causes allergic reactions, but may produce positive in vitro test results to CCD-containing allergens from pollen, plant foods, insects and venoms.
Tropomyosin
- Proteins stable to heat and digestion; also causing reactions to cooked foods.
- As food allergens, often associated with systemic and more severe reactions in addition to OAS.
- Actin-binding proteins in muscle fibres, and a marker for cross-reactivity between crustaceans, mites and cockroach.
Parvalbumin
- Proteins stable to heat and digestion; also causing reactions to cooked foods.
- Often associated with systemic and more severe reactions in addition to OAS.
- Major allergens in fish, and a marker for cross-reactivity among different species of fish and amphibians.
Serum albumin
- Proteins fairly sensitive to heat and digestion.
- Proteins present in various biological fluids and solids in all animals, e.g. cow’s milk, blood, beef and epithelia.
- Cross-reactions between albumins from different mammalian species are well known, for example between cat and dog, and cat and pig (pork).