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Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1


Celery (Apium graveolens L.) is a vegetable consumed world-wide. Celery stalks and celeriac roots are often ingredients in convenient food products like spice blends and soups.


In this study, we examined the allergenicity of distinct celeriac cultivars.


Sixteen celery-allergic patients were identified using a double-blind, placebo-controlled food challenge. Ten different celeriac cultivars were used for skin prick testing in the patients. Two cultivars were further applied for oral food challenges; their protein composition was analysed by immunoblotting, and contents of major allergen Api g 1 were quantified.


From the 10 investigated celeriac cultivars, two cultivars elicited significantly different skin reactivity („Anita“: 5.0 [2.0-12.0] mm vs „Prinz“: 7.0 [3.0-9.5] mm; P = .047). Moreover, „Anita“ induced fewer symptoms after a controlled oral-celeriac challenge in 14 patient (P < .001). The protein profiles on 2DE protein gels showed distinct protein patterns and higher protein amounts of Api g 1 in „Prinz“ than in „Anita.“


Taken together, the data from this study suggest that cultivar Anita is better tolerated in celery-allergic patients than „Prinz.“ Differences in the protein expression profile between the cultivars, particularly the different content of Api g 1, could cause the different allergenicity.

Dölle, S.; Welter, S.; Ruppel, E.; Lehmann, K.; Schwarz, D.; Jensen-Jarolim, E.; Zieglmayer, P.; Franken, P.; Worm, M. 2018. Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1. Clinical & Experimental Allergy 48, 424-432.

DOI: 10.1111/cea.13099