Food Allergen Research Reagents

Peanut (Ara h 1, Ara h 2, Ara h 3, Ara h 8) — Peanut allergy is the leading cause of food-induced anaphylaxis. Ara h 2 (2S albumin) is the best predictor of clinical peanut allergy and anaphylaxis risk. Ara h 8 is a PR-10 homolog indicating birch pollen cross-reactivity rather than true peanut allergy. CRD with these components transforms peanut allergy diagnosis.
→ Browse Ara h allergen proteins

Cow’s Milk (Bos d 4, Bos d 5, Bos d 8) — Milk is the most common food allergen in infants. Bos d 8 (casein) sensitization indicates persistent milk allergy; Bos d 4 (α-lactalbumin) and Bos d 5 (β-lactoglobulin) sensitization is associated with tolerance development. Casein-allergic patients typically cannot tolerate baked milk, while whey-sensitized patients often can.
→ Browse Bos d allergen proteins

Hen’s Egg (Gal d 1, Gal d 2, Gal d 3, Gal d 4) — Egg is the second most common food allergen in children. Gal d 1 (ovomucoid) is heat-stable and its IgE level best predicts reactivity to cooked egg. Gal d 2 (ovalbumin) is heat-labile; patients sensitized only to ovalbumin can typically tolerate baked egg products.
→ Browse Gal d allergen proteins

Shellfish & Fish (Tropomyosin, Parvalbumin) — Tropomyosin (Met e 1, Pen a 1) is the pan-shellfish allergen with extensive cross-reactivity across shrimp, crab, lobster, and dust mites. Parvalbumin (Gad c 1, Cyp c 1) is the major fish allergen, heat-stable and cross-reactive across fish species.
→ Browse shellfish & fish allergen proteins

1. Sampson HA, et al. Food allergy: a practice parameter update — 2014. J Allergy Clin Immunol. 2014;134(5):1016-1025.e43. DOI

2. Matricardi PM, et al. EAACI Molecular Allergology User’s Guide. Pediatr Allergy Immunol. 2016;27(Suppl 23):1-250. DOI