Api g 5, isolated from the tuber, is a 60 kDa protein, a glycoprotein with homology to FAD-containing oxidases (44-45). This allergen carries carbohydrate determinants with cross-reactive structures (CCD); and importantly, convincing evidence that IgE directed to CCD is capable of eliciting allergic reactions in vivo has been reported (44-45).
A lipid transfer protein has also been detected (46-47).
The presence of CCDs (cross-reactive carbohydrate determinants) has been reported (36). Celery-allergic individuals have been shown to be monosensitised to CCDs, with exclusively CCD-specific IgE (37). A report stated that IgE specific for CCDs is common in Celery-allergic patients and can represent the major proportion of IgE against this food. Alpha 1, 3-fucose was shown to be an essential part of the IgE epitope, and immunoblotting inhibition indicated the presence of this carbohydrate determinant on multiple glycoproteins in Celery extract (5). Similarly, other studies have concluded that ubiquitous CCDs are important in allergy to Celery (and Zucchini) (4); and that, depending on the structure of the CCD-containing glycoproteins, CCDs can indeed be important epitopes for IgE; they may be clinically relevant allergens in certain patients and irrelevant in others (37).
One major allergen of Celery, possibly the lipid transfer protein, has been shown to be heat-stable. Heating Celery tuber for 30 minutes at 100 degrees C did not deplete the immunoreactivity of the major allergens (48). Other studies have concurred (49); Celery remained allergenic even after extended thermal treatment (430.5 min/100 °C), indicating that Celery spice (dried and powdered Celery) is allergenic for patients with an allergy to raw Celery (50). All patients undergoing DBPCFC with Celery spice reported reactions comparable to symptoms observed with raw Celery challenges (50).
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