Data sheet
| Application | IgE Food Allergens kit has been designed for the detection of specific allergen-related IgE antibodies in serum and plasma. Further applications in other body fluids are possible |
| Background | The existence of IgE in man as a unique class of immunoglobulins which are important in the mediation of the allergic response has been known for over twenty years. The mechanism of action involves an initial antigenic stimulation of immunocompetent B lymphocytes by a specific antigen, a process which induces the lymphocyte to respond by producing specific antibody of several classes. One class, reaginic or IgE antibody, becomes partially bound via its Fc portion to receptors on the surface of mast cells end basophilic leukocytes. Upon further stimulation by specific allergens, these cell-bound IgE molecules bind via their Fab portion to the allergen. This combination triggers the mast cells and basophilic leukocytes to release various vasoactive amines into the blood and the surrounding tissue. These substances cause smooth muscle constriction and lead ultimately to allergic conditions such as wheal and flare reactions, hives, dermatitis, rhinitis, hay fever, asthma and anaphylactic shock. IgE determinations are most valuable in the diagnostic assessment of patients with established or suspected allergic disease. In normal subjects, IgE values are related to age, with normal values peaking around 10-14 years. Infants and children with family history of atopic allergy are at increased risk of developing disease and constitute a prime population for screening. Studies have shown that conditions such as asthma, rhinitis, eczema, urticaria, dermatitis and some parasitic infections lead to increased IgE levels. Asthma, hay fever and atopic eczema patients may produce levels 3-10 times those of normal patients. Circulating levels of total or allergen-specific IgE can be determined by the use of anti-human IgE or specific allergens attached to a solid phase carrier. This approach uses an enzyme labelled antibody towards IgE and is known as the enzyme allegro sorbent test (EAST). |
| Assay principle | IgE Food Allergens kit is based on the principle of the enzyme immunoassay. 16 patients can be tested with each kit. One test strip is required per patient. On each individual strip 20 different allergens including CCD for the detection of antibodies of low clinical relevance and a control line for test evaluation are coated in parallel lines. Following a pre-wetting step the strips are incubated with patient serum. A binding between the IgE antibodies of the serum and the immobilized allergens takes place. After 60 minutes incubation at room temperature, the strips are rinsed with diluted wash solution, in order to remove unbound material. Then ready-to-use anti-human-IgE-AP conjugate is added and incubated for another 30 minutes at room temperature. After a further washing step, the substrate (BCIP/NBT) solution is pipetted and incubated for 30 minutes at room temperature, inducing the development of a precipitating dye on the lines in the case of positive reactions. The color development is terminated by rinsing the strips with wash solution. The concentration of the IgE antibodies is directly proportional to the intensity of the color |
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Food Allergen List
1 Egg white (f1)
2 Egg yolk (f75)
3 Cow’s milk (f2)
4 Wheat flour (f4)
5 Beef (f27)
6 Chicken (f83)
7 Peanut (f13)
8 Hazelnut (f17)
9 Almond (f20)
10 Soybean (f14)
11 Tomato (f25)
12 Carrot (f31)
13 Potato (f35)
14 Onion (f48)
15 Celery (f85)
16 Apple (f49)
17 Codfish (f3)
18 Salmon (f41)
19 Shrimp (f23)
20 CCD (o214)
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