Food allergy: identification of the major IgE-binding component of peach (Prunus persica).

Abstract

Since peaches are a relatively common cause of food allergy, we set out to identify the allergens involved. With the use of a panel of 48 sera from patients allergic to peach, we demonstrate that most of the allergenicity of that fruit is confined to the skin, rather than to the flesh of peaches, and corresponds to a protein doublet with an estimated molecular weight of 8-10 kD.