Profilin is a cross-reactive allergen in pollen and vegetable foods

Int Arch Allergy Immunol. 1992;98(2):97-104. doi: 10.1159/000236171.


Sera with IgE antibodies against grass pollen often contain IgE against vegetable foods. We investigated the role of the ubiquitous protein profilin in this cross-reactivity. Profilin was purified from Lolium perenne grass pollen by means of affinity purification with Sepharose-coupled poly(L-proline). This solid phase was also used as capturing agent for profilin from pollen and food extracts for application in a radioallergosorbent test. It was shown that profilin is an allergen in grass pollen and in a wide range of vegetable foods, like potato and celery. Within a grass-pollen-sensitive population, patients with IgE to vegetable foods have a high incidence of antibodies against profilin. IgE antibodies against grass pollen profilin were shown to be cross-reactive with respect to vegetable foods.

MeSH terms

  • Allergens / chemistry*
  • Blotting, Western
  • Chromatography, Affinity
  • Contractile Proteins*
  • Cross Reactions
  • Humans
  • Immunoglobulin E / metabolism
  • In Vitro Techniques
  • Microfilament Proteins / immunology*
  • Microfilament Proteins / isolation & purification
  • Peptides / metabolism
  • Poaceae / immunology
  • Pollen / immunology*
  • Profilins
  • Radioallergosorbent Test
  • Radioimmunoassay
  • Vegetables / immunology*


  • Allergens
  • Contractile Proteins
  • Microfilament Proteins
  • Peptides
  • Profilins
  • polyproline
  • Immunoglobulin E