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).

 

As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.