Food Allergen Specific IgE Antibody Test Kit

• Food allergies are the most common in children and earliest occurring allergy, but are uncommon with adults
• Heat stable: casein (Bos d 8).
• Pollen is about 25 um in diameter
• Thermal instability: B-lactosphere egg white (Bos d 5), a-lactalbumin (Bos d 4)

• The slgE of Ara H2 is the most accurate in diagnosing peanut allergy
• Ara h 8 belongs to PR-10, which is very similar to the birch pollen-sensitizing protein component Bet v 1 and is associated with pollen allergy

At present, there are 44 kinds of allergens in soybeans, which are proteins or glycoproteins in soybeans and their products that can cause allergies to humans or livestock and poultry, which can be roughly divided into three categories: seed storage proteins, structural proteins and defense-related proteins

Amandin is a highly water-soluble globulin that contains a polypeptide that is the main response peptide recognized by human serum IgE in people with almond allergy, which is the main allergen of almonds

• Water soluble protein: Tri a14, is the main allergenic protein component that causes flour inhalation allergies such as baker's asthma
• Prolamine: Tria19, w5 Gliadin, associated with severe allergic reactions induced by wheat dependence exercise

• The main sensitizing protein is parvalbumin, PV, which has strong thermal stability
• There is cross-reactivity of parvalbumin, PV in different fish

• Heat-stable protein Ovomucoid (Gal d 1)
• Heat-labile protein Ovalbumin (Gal d 2), Ovotransferrin (Gal d 3), Egg lysozyme (Gal d 4)

• The main sensitizing protein component is tropomyosin (TM).
• It is thermally stable and widely found in invertebrates
• Cross-reaction between crustaceans is very common