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Allergen Components have a wide variety of uses – from the diagnosis and management of allergic patients to the selection of patients suitable for Specific Immunotherapy. Use of Component Resolved Diagnostics (CRD) has fast become an interesting and probably essential part of allergy diagnostics. Allergens, such as a species of pollen, a mite or a food are composed of a number of  allergenic molecules that may cause sensitisation. A much more precise and detailed picture of the patient’s sensitisation pattern can be obtained by measuring IgE to the components. This gives more information for the management of an allergen-sensitised individual indicating whether, for example, symptoms are likely to be severe and ultimately leads to better patient care.

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Allergen components
The term Allergen component is used for products based on molecular allergens purified from either their natural source (native) or biotechnologically produced as recombinant proteins.
By using tests for single allergenic components as a complement to more traditional IgE antibody tests, further clinically relevant information can be gained.
ImmunoCAP Allergen components are useful tools when investigating and explaining allergic reactions more in detail and to determine if they are caused by cross-reacting IgE antibodies to different allergens. ImmunoCAP® Allergen Components – Allergen components

OCCUPATIONAL COMPONENTS

rHev b 1 Latex Hevea brasiliensis k215
rHev b 3 Latex Hevea brasiliensis k217
rHev b 5 Latex Hevea brasiliensis k218
rHev b 6.01 Latex Hevea brasiliensis
rHev b 6.02 Latex Hevea brasiliensis
rHev b 8 Profilin, Latex Hevea brasiliensis k221
rHev b 9 Latex Hevea brasiliensis k222
rHev b 11 Latex Hevea brasiliensis k224

 ENZYMES OCCUPATIONAL COMPONENTS

Alkalase Bacillus spp. k205
nAna c 2 Bromelain, Pineapple Ananas comosus k202
nAsp o 21 alpha-amylase Aspergillus oryzae k87
nCar p 1 Papain, Papaya Carica papaya k201
nGal d 4 Lysozyme, Egg Gallus spp. k208
Maxatase Bacillus licheniformis k204
Savinase Bacillus spp. k206
nSus s Pepsin, Swine Sus scrofa k213

FOOD COMPONENTS

rAct d 8 PR-10, Kiwi Actinidia deliciosa f430
rAna o 3 Cashew nut Anacardium occidentale f443
rApi g 1.01 PR-10, Celery Apium graveolens f417
rAra h 1 Peanut Arachis hypogaea f422
rAra h 2 Peanut Arachis hypogaea f423
rAra h 3 Peanut Arachis hypogaea f424
rAra h 8 PR-10, Peanut Arachis hypogaea f352
rAra h 9 LTP, Peanut Arachis hypogaea f427
rBer e 1 Brazil nut Bertholletia excelsa f354
nBos d 4 alpha-lactalbumin, Milk Bos spp. f76
nBos d 5 beta-lactoglobulin, Milk Bos spp. f77
nBos d 8 Casein, Milk Bos spp. f78
nBos d Lactoferrin, Milk Bos spp. f334
rCor a 1 PR-10, Hazel nut Corylus avellana f428
rCor a 8 LTP, Hazel nut Corylus avellana f425
nCor a 9, Hazel nut Corylus avellana f440
rCor a 14, Hazel nut Corylus avellana f439
rCyp c 1 Carp Cyprinus carpio f355
rGad c 1 Cod Gadus morhua f426
nGal d 1 Ovomucoid, Egg Gallus spp. f233
nGal d 2 Ovalbumin, Egg Gallus spp. f232
nGal d 3 Conalbumin, Egg Gallus spp. f323
rGly m 4 PR-10, Soy Glycine max f353
nGly m 5 beta-conglycinin, Soy Glycine max f431
nGly m 6 Glycinin Glycine max f432
rJug r 1 Walnut Juglans regia f441
rJug r 3 LTP, Walnut Juglans regia f442
rMal d 1 PR-10, Apple Malus domestica f434
rMal d 3 LTP, Apple Malus domestica f435
rPen a 1 Tropomyosin, Shrimp Penaeus aztecus f351
rPru p 1 PR-10, Peach Prunus persica f419 10
rPru p 3 LTP, Peach Prunus persica f420 10
rPru p 4 Profilin, Peach Prunus persica f421
rTri a 14 LTP, Wheat Triticum aestivum f433
rTri a 19 Omega-5 Gliadin, Wheat Triticum spp. f416
Gliadin f98

MUXF3 CCD, Bromelain o214

ALTERNARIA COMPONENTS

Alternaria alternata –  m6
rAlt a1 – m229

ASPERGILLUS COMPONENTS

Asperillus fumigatus – m3
rAsp f 1 – m218
rAsp f 2 – m219
rAsp f 3 – m220
rAsp f 4 – m221
rAsp f 6 – m222

BIRCH COMPONENTS

Betula verrucosa (Silver Birch) – t3
rBet v 1 (PR-10) – t215
rBet v 2 (Profilin) t216
rBet v 4 (Ca binding protein) t220
rBet v 6 – t225

BRAZIL COMPONENTS

Brazil Nut – f18
rBer e 1 (Storage protein 2S albumin) – f354

CAT COMPONENTS

Cat dander – e1
rFel d 1 (Uteroglobulin) – e94
nFel d 2 (Serum Albumin) – e220

CELERY COMPONENTS

Celery – f85
rApi g 1.01 (PR-10) f417

COW’S MILK COMPONENTS

Cow’s milk allergen – f2
nBos d 4 (a-lactalbumin) – f76
nBos d 5 (b-lactoglobulin) – f77
nBos d 6 (BSA cow) – e204
nBos d 8 (Casein) – f78
nBos d lactoferrin (Lactoferrin) – f334

DOG COMPONENTS

Dog dander – e5
rCan f 1 (Lipocalin) – e101
rCan f 2 (Lipocalin) – e102
nCan f 3 (Serum Albumin) – e221

EGG COMPONENTS

egg white (Gallus domesticus)- f1
egg yolk – f75
nGal d 1 (Ovomucoid) – f233
nGal d 2 (Ovalbumin) – f232
nGal d 3 (Conalbumin) – f323
nGal d 4 (Lysozyme)- k208

FISH COMPONENTS

Cod – f3
Carp (Cyprinus carpio)
rCyp c 1  (Parvalbumin)- f355

Cod (Gadus morhua)
rGad c 1 (Parvalbumin) –  f426

HAZELNUT COMPONENTS

Hazel Nut (Corylus avellana) – f17
rCor a 1 (PR-10) – f428
rCor a 8 (LTP) – f425

HOUSE DUST MITE COMPONENTS

House Dust Mite (Dermatophagoides pteronyssinus) – d1
nDer p 1 – d202
rDer p 2 – d203
rDer p 10 (Tropomyosin) – d205

KIWI COMPONENTS

Kiwi (Actinidia deliciosa) – f84
rAct d 8 (PR10) – f430

LATEX COMPONENTS

Latex (Hevea) k82
rHev b 1 – k215
rHev b 3 – k217
rHev b 5 – k218
rHev b 6.01 – k219
rHev b 6.02 – k220
rHev b 8 (Profilin) – k221
rHev b 9 – k222
rHev b 11 – k224

OLIVE COMPONENTS

Olive  (Olea europaea)- t9
nOle e 1 –  t224

PEACH COMPONENTS

>Peach (Prunus persica) – f95
rPru p 1 (PR-10) – f419
rPru p 3 (LTP) – f420
rPru p 4 (Profilin) – f421

PEANUT COMPONENTS

Peanut (Arachis hypogaea) – f13
rAra h 1 (7S globulins) – f422
rAra h 2 (2S albumins) – f423
rAra h 3 (11S globulin) – f424
rAra h 8 (PR-10) – f352
rAra h 9 (LTP) – f427

SHRIMP COMPONENTS

Shrimp (Penaeus aztecus) – k24
rPen a 1 (Tropomysin) – f351

SOYBEAN COMPONENTS

Soybean  (Glycin max) – f14
rGly m 4 (PR-10) – f353
nGly m 5 (beta-conglycinin) – f431
nGLy m 6 (glycinin) – f432

TIMOTHY GRASS COMPONENTS

rPhl p 1 (Grass Group 1) – g205
rPhl p 2 (Grass Group 2) – g206
nPhl p 4 (Grass Group 5) – g208
rPhl p 5b – g215
rPhl p 6 (Ca Binding Protein) – g209
rPhl p 7 – g210
rPhl p 11 (Profilin) – g211
rPhl p 12 – g212

VENOM COMPONENTS

rApi m 1  (Phospholipase A2, Honey Bee) – I208
rPol d 5 (European Paper Wasp) –  i210
rVes v 5 (Common wasp) – i209
rVes v 1 (Phospholipase A1, Common Wasp) – i211

Proteins found in insect venoms. Specific markers particularly important when considering venom immunisation.

WALL PELLITORY COMPONENTS

Wall pellitory (Parietaria judaica)- w21
rPar j 2 (LTP) – w211

WHEAT COMPONENTS

Wheat  (Triticum aestivum) – f4
rTri a 19  Omega-5 Gliadin –   f416

PR-10 PROTEINS

rBet v 1 – t215
rCor a 1 – f428
rPru p 1 – f419
rGly m 4 – f353
rAra h 8 – f352
rApi g 1.01 – f417
rAct d 8 – f430

A heat labile protein, cooked foods are often tolerated. Often associated with local symptoms such as Oral AllergySyndrome (OAS). Often associated with allergic reactions to fruit and Vegetables in Northern Europe.

LIPID TRANSFER PROTEINS

rPru p 3 –  f420
rCor a 8 – f425
rAra h 9 – f427
rPar j 2 – w211

A stable protein to heat and digestion causing reactions to cooked foods. Often associated with systemic and more severe reactions in addition to OAS.  Often associated with allergic reactions to fruit and vegetatables in Southern Europe.

PROFILINS

rBet v 2 –  t216
rPru p 4 – f421
rPhl p 12 – g212
rHev b 8 – k221

Seldom associated with clinical symptoms but may cause demonstrable or even severe reactions in a small minority of cases.

POLCALCINS

rBet v 4 – t220
rPhl p 7 – g210

Ca binding protein

SEED STORAGE PROTEINS

rAra h 2 (2S albumins) – f423
rBer e 1 (2S albumins) – f354
nGly m 5 (beta-glycinin) – f431
nGly m 6 (glycinin) – f432
rAra h 1 (7S globulins) – f422
rAra h 3 (11S globulin) – f424
rTri a 19 (Omega-5 Gliadin) – f416

Protein found in seeds serving as source material during growth of new plant.  Often stable and heat resistant proteins causing reactions also in cooked foods.

GLYCAN DETERMINANTS

MUXF3 CCD (Bromelin) -o214

A marker for sensitisation to cross reactive-reactivity between species. Seldom associated with clinical symptoms but may cause demonstrable or even severe reactions in a small minority of patients.

LIPOCALINS

rCan f 1 –  e101
rCan f 2 – e102

Very stable proteins. Allergen components displaying limited cross-reactivity between species.

PARVALBUMINS

rCyp c 1 (Carp) – f355
rGad c 1 (Cod) – f426

A major allergen in fish. A marker for cross-reactivity among different species of fish and amphibians. A protein stable to heat and digestion causing reactions to cooked foods.

SERUM ALBUMINS

nBos d 6 (Serum Albumin cow) – e204
nFel d 2 (Serum Albumin cat) – e220
nCan f 3 (Serum Albumin dog) – e221
nSus s (Serum Albumin pig) – e222

A common protein present in different biological fluids and solids. Cross-reactions between albumins from different animal species are well known for example between cat, dog, cow and pork.

TROPOMYOSINS

rPen a 1  – f351
rDer p 10 – d205
An actin-binding protein in muscle fibres.  A marker for cross-reactivity between crustaceans, mites and cockroach.

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