Last identified olive allergen (Ole e 13) is a TLP, which may also importantly contribute to food allergy and cross-allergenicity to pollen allergen proteins.
Immunotherapy with representative allergens based on cross-allergenicity is the tendency and using Der p 1, Der p 2, and Der p 10 as immunotherapy vaccines represents an attractive treatment option, especially for polysensitized patients.
Timothy grass Phl p 7 is the most cross-reactive allergen among polcalcins.
Enolase epitope region 2 contains regions that are invariant and regions that vary amongst cross reactive allergens (marked green) as well as residues that are different to the conserved epitope sequence (yellow) although these divergent residues are not fully exposed on the surface of the protein.
These results imply that most fungi may possess proteins that have potential to be allergens or to cross react with allergens.
Its diagnostic value has been demonstrated, and cross-reactive allergens have been found in ash, lilac and privet.
Although eggs from different birds contain cross-reactive allergens, the development of egg allergy seems to be restricted to distinct avian species [34], [35] and thus, some hen's egg allergic patients might tolerate consumption of eggs from duck or goose.
Serum of mouse M1 and A2 was also analysed against potentially cross-reactive allergens, rMal d 1, rApi g 1 and rBet v 1 (Fig. 3c).
The 3D structures of the cross-reactive allergens from grass pollen (Phl p 7), tree pollen (Bet v 4) and weed pollen (Che a 3) contain a common domain known as the EF-hand, a structural motif for calcium binding (Fig. 1c).
Twelve different IgE-binding protein sequences, such as thioredoxin (cross-reactive allergens), a predicted high mobility protein, a predicted leucine-rich repeat protein, a beta-purothionin precursor and the serine carboxypeptidase II were also identified using Western blotting against patients' sera (Sampedro and Cosgrove 2005; Weichel et al. 2006).
Surveys of allergen cross-reactivity suggest that cross-reaction commonly occurs in proteins having >50% identity levels [ 31- 35].
