Figure 3.

Assessment of functional IgE reactivity to mollusc extracts by basophil activation. Whole blood from patients A) A8, B) A10, and C) a non‐mollusc but ryegrass pollen‐allergic control were stimulated in vitro with mollusc extracts at 0.05 μg mL^–1 (open bars), 0.5 μg mL^–1 (grey bars), and 5 μg mL^–1 (black bars) or controls (striped bars; OVA and SB as negative controls, anti‐IgE and fMLP as positive controls). Basophil activation was assessed by the percentage of live cells expressing high levels of IgE and CD63. RC, raw calamari; CC, cooked calamari; RM, raw mussel; CM, cooked mussel; RS, raw scallop; CS, cooked scallop; RO, raw oyster; CO, cooked oyster; ROvm, raw oyster without visceral mass; COvm, cooked oyster without visceral mass; SB, stimulation buffer.