A method for quantitation of food biologic activity: Results with peach allergen extracts is a well-researched topic, it is to be used as a guide or framework for your Academic Research.
The aim of this study was to develop a quantitative
skin test assay for measurement of the biologic activity of food
allergen extracts, as well as to report the results obtained with
a peach extract labeled in food biological units (FBUs).
Methods: We prepared a biologically quantified peach extract.
The biologic activity was measured in FBUs by assigning 100
FBU/ml to the biologic activity of the extract that elicited a
wheal area with a geometric mean equal to that produced by
the prick-prick method by using the food itself in a population
of 30 patients allergic to food. We evaluated 265 patients,
including 70 patients allergic to peach and 195 control subjects
(100 nonatopic subjects and 95 subjects allergic to pollen). The
biologically quantified peach extract was used during the
study and was compared with four commercial peach extracts,
which were labeled in weight per volume.
Results: The sensitivity of the nonstandardized commercial
peach extracts varied from 4.3% to 74%, with biologic activity
being very low in all of them. The sensitivity of the biologically
quantified peach extract was 100%, with a 100% concordance
between the prick-prick and the skin prick test results.
Conclusion: These data demonstrate that if peach allergen
preparations were biologically standardized in FBUs, the qual-
ity of these food extracts used for diagnosis would be
Physicians working with allergen extracts ought to
know the quality and biologic activity of the materials
they use to ensure safety and precision both for diag-
nosis and immunotherapy. In this context biologic stan-
dardization provides very useful information about the
biologic response that can be expected when an extract
is used for specific diagnosis and has become a quality
guarantee of the allergen extract that physicians handle.1
It is now possible to quantify the concentration of some
individual allergens—at least the major allergens—in
mass units, and this is highly desirable.2-5 However,
even in this case, biologic units will also be needed
because the biologic activity of allergen preparations
will continue to be of interest.
Despite this, food allergen extracts continue to be
labeled in protein nitrogen units or weight per volume
values, which is far from adequate for the labeling of
allergen extract potency.
The purpose of this study was to develop a quantita-
tive skin test assay for measurement of the biologic
activity of food allergen extracts, as well as to report
the results obtained with a peach extract labeled in
food biological units (FBUs).