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

SummaryBackground 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. Objective In this study, we examined the allergenicity of distinct celeriac cultivars. Methods 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. Results 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.” Conclusions and Clinical Relevance 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.