Spices are gaining popularity in individual consumption, food industry, and medicine. While the incidence of allergies is constantly rising, those caused by consumption of herbs and spices are relatively rare. The allergic potential of spices added to many dishes and products is dangerous, as consumers may ingest them unknowingly. At particular risk are persons allergic to both birch and mugwort pollen because of cross-reactivity to proteins similar to birch allergen, Bet v 1 and profilins, who often exhibit a clinical condition termed “mugwort-celery-spice syndrome”.

The aim of our research was to analyze the extracts of anise and caraway for the presence of major pan-allergens, such as Bet v 1 analogues and profilins. Secondly, we analyzed the prevalence of reactions towards these pan-allergens among patients sensitive to spices. Finally, we tried to identify some of the previously unidentified allergenic proteins in these spices.

In order to identify Bet v 1 analogues and profilins in anise and caraway, we conducted immunoblotting of the proteins extracted from the spices with anti-Bet v 1 and anti-profilin antibodies.

The identification of new allergens was performed by initial selection of proteins through immunoblotting with sera of patients sensitive to spices. The proteins were subsequently characterized with LC-MS/MS.

The presence of Bet v 1 analogues and profilins in anise was confirmed and a new allergen, glyceraldehyde 3-phosphate dehydrogenase, was identified. Moreover, new caraway allergens were found, including Bet v 1 analogue, profilin, and elongation factor .

中文翻译：

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伞形科（Apiaceae）家族中的香料产生了新的过敏原：茴香小茴香（Pimpinella anisum L.）和香菜Carum carvi L.。

香料在个人消费，食品工业和医药中越来越受欢迎。虽然过敏症的发生率不断上升，但由于食用草药和香料引起的过敏症却相对较少。由于消费者可能会在不知不觉中将香料添加到许多菜肴和产品中，因此具有潜在的危险。对桦树花粉和艾蒿花粉过敏的人尤其有风险，因为它们与类似于桦树变应原，Bet v 1和脯氨酸蛋白的蛋白质发生交叉反应，通常表现出称为“艾蒿-芹菜-香料综合征”的临床症状。

我们研究的目的是分析茴香和香菜的提取物中是否存在主要的泛过敏原，例如Bet v 1类似物和脯蛋白。其次，我们分析了对香料敏感的患者对这些泛过敏原反应的普遍性。最后，我们试图在这些香料中鉴定一些以前未鉴定的致敏蛋白。

为了鉴定茴香和香菜中的Bet v 1类似物和蛋白原，我们用抗Bet v 1和抗蛋白原抗体对从香料中提取的蛋白质进行了免疫印迹。

新的过敏原的鉴定是通过对敏感香料患者的血清进行免疫印迹初步选择蛋白质来进行的。随后用LC-MS / MS表征蛋白质。

证实了茴香中Bet v 1类似物和蛋白原的存在，并鉴定了一种新的过敏原，甘油醛3-磷酸脱氢酶。此外，发现了新的香菜过敏原，包括Bet v 1类似物，profilin和延伸因子。