Table 5. Percentage of degranulation triggered by cross-reaction between 2S albumin from Ricinus communis L. and food or aero allergens.
| Samples | Degranulation (%) in the absence of total serum(± S.D.) | Degranulation (%) in the presence of total serum(± S.D.) | Degranulation (%) after blockage with Glu (± S.D.) | Degranulation (%) after blockage with Asp (± S.D.) |
| Negative control | 27.6 (±1.2) | 30.0 (±1.0) | 30.0 (±1.0) | 30.0 (±1.0) |
| 2S Albumin | 32.6 (±1.3) | 70.0 (±1.0) | 29.7 (±0.1) | 36.8 (±0.4) |
| Shrimp | 34.0 (±0.7) | 53.8 (±0.8) | 34.0 (±1.0) | 41.6 (±1.0) |
| Fish | 38.8 (±1.0) | 57.6 (±0.3) | 34.9 (±0.2) | 40.6 (±0.3) |
| Gluten | 38.6 (±1.0) | 56.3 (±0.5) | 35.5 (±0.3) | 40.6 (±0.3) |
| Wheat | 38.8 (±0.2) | 56.0 (±0.9) | 36.8 (±0.5) | 41.6 (±0.2) |
| Soybean | 27.4 (±0.4) | 62.5 (±0.4) | 32.7 (±0.3) | 39.7 (±0.3) |
| Peanut | 30.2 (±0.3) | 51.4 (±0.3) | 35.2 (±0.5) | 40.6 (±0.4) |
| Corn | 34.4 (±1.0) | 54.4 (±1.5) | 34.1 (±0.3) | 40.6 (±0.5) |
| House dust | 36.7 (±0.2) | 51.4 (±0.4) | 33.9 (±0.7) | 40.0 (±0.2) |
| Tobacco | 34.8 (±0.2) | 55.0 (±0.9) | 34.6 (±0.1) | 43.2 (±0.5) |
| Air fungus | 48.7 (±0.7) | 51.9 (±0.9) | 32.3 (±0.4) | 40.0 (±0.6) |
Dicarboxylic amino acids (glutamic or aspartic acid) were used as IgE blocker.