| Abstract
| - The IgE-binding capacity of different maturation levels of green pea seeds (Pisum sativum L.) of thevariety Maxigolt is examined to determine the influence of maturation on the alteration of allergenicity.Different protein extraction methods to get total protein extracts and the protein fractions glutelin,globulin, and albumin from different maturation levels of green pea seeds are applied to SDS-PAGE/silver staining as well as SDS-PAGE/immunoblotting and EAST inhibition experiments using sera of15 green pea allergic individuals. The SDS-PAGE/silver-staining experiments show the continuouschange of protein pattern during maturation. SDS-PAGE/immunoblot and EAST inhibition demonstratethat all levels of green pea seeds show relevant IgE-binding capacity, as do immature seeds. TotalIgE-binding capacity rises with the progress of maturation. Although the main allergenic activity isdependent upon the albumin fraction, the glutelin and globulin fractions are also important. Theimplication of these results is an obvious allergenic potency of all maturation levels, even immatureseeds, whereas an increase of allergenicity during maturation could be notched up. The highestallergenic potency is caused by the albumin fraction, but globulin and glutelin fractions also contributeto the allergenicity of green pea. Keywords: Food allergy; green pea (Pisum sativum L.); SDS-PAGE/immunoblot; EAST inhibition;albumin; maturation
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