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 causing reactions also 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-specifi c Lipid Transfer Protein, nsLTP)

  • Proteins stable to heat and digestion causing reactions also 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 peach and closely related fruits are cultivated.

PR-10 protein, Bet v 1 homologue

  • Most PR-10 proteins are sensitive to heat and digestion and 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 and cooked foods are often tolerated.
  • Seldom associated with clinical symptoms but may cause local and even severe reactions in some patients.
  • Profi lins 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 causing reactions also to cooked foods.
  • As food allergen often associated with systemic and more severe reactions in addition to OAS.
  • Actin-binding proteins in muscle fi bers and a marker for cross-reactivity between crustaceans, mites and cockroach.

Parvalbumin

  • Proteins stable to heat and digestion causing reactions also to cooked foods.
  • Often associated with systemic and more severe reactions in addition to OAS.
  • Major allergens in fi sh and a marker for cross-reactivity among different species of fi sh and amphibians.

Serum albumin

  • Proteins fairly sensitive to heat and digestion.
  • Proteins present in different biological fl uids 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).