- Ads -
Scientific Books
Dietary Management
Ernährung und Allergie

Internet Symposium on Food Allergens 2(Suppl.2): 1-11 (2000) http://www.food-allergens.de

Subscribe: Online Access
Allergen Data Collection - Update:
Kiwi Fruit (Actinidia chinensis)
Authors in alphabetical order [contact information]
BESLER (Hamburg, Germany)
FAHLBUSCH (Jena, Germany)
QUIRCE (Madrid, Spain)


First reports of allergic reactions to kiwi fruit occurred relatively late in 1981, when this exotic fruit was becoming more common in nutrition in western countries. The prevalence of kiwi fruit allergy seems to be low in food allergic individuals. Nevertheless IgE mediated reactions after ingestion of kiwi fruit can be most severe, as shown by several cases of anaphylactic shocks. Belonging to the latex- associated fruit- allergens, kiwi is involved in so-called oral allergy syndrome which is reflected by high frequencies of kiwi allergy in birch pollen and latex sensitive patients. This review represents data on prevalence, symptoms, and cross- reacting allergens in tabular form. The molecular biological and allergenic properties of the two major kiwi allergens (Actinidin Act c 1 and a 43-kDa-Allergen) are summarized.
1 Prevalence of Kiwi Fruit Allergy
2 Symptoms of Kiwi Fruit Allergy
3 Diagnostic Features
4 Composition of Kiwi Fruit
5 Allergens of Kiwi Fruit
5.1 Sensitization to Kiwi Fruit Allergens
5.2 Properties of Actinidin
5.3 Properties of 43-kDa-Alllergen
6 Isolation & Preparation
7 Cross-Reactivities
8 Posttranslational Modifications
9 Stability of Kiwi Allergens
10 References

The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
The information provided by the Internet Symposium on Food Allergens is for educational, communication and information purposes only and is not intended to replace or constitute medical advice or treatments. Neither the authors nor the editorial board of the Internet Symposium on Food Allergens is responsible for the use which might be made of the information.

copyright © 2000 by matthias besler -  ONLINE PUBLISHER 
home: www.food-allergens.de