Crusha Milkshake Mix Banana Flavour 1 Litre

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Hypersensitivity to banana in latex-allergic patients. Identification of two major banana allergens of 33 and 37 kD Dose response: Increasing amounts of 5, 10, 20 and 40 g. The smallest amount eliciting objetive symptoms were 2.6 g for one patient and 1.3 g for the other patient (Grob et al. 2002) [ 600] Reindl et al. (2002) [ 601] observed that IgE binding to the recombinant profilins was observed in 7/16 sera from subjects with suspected banana allergy (44%)

Our No Added Sugar varieties contain 4.2% sugars (4.1g per 100ml) when made up with semi skimmed milk and this comes only from the sugar that occurs

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IgE from 9/10 group 2 (fruit and latex allergy) sera reacted to banana proteins. The most important allergen in the extract was at about 30 kDa. A minor band was found at 35 kDa in one serum. Two sera from group 1 (monoallergy to latex) reacted with the 30 kDa protein (Lavaud et al. 1995) [ 102] Hevein-like protein domains as a possible cause for allergen cross-reactivity between latex and banana. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver.

of the patients showed IgE binding to banana extract. IgE binding occurred mainly at 19 kDa (21%, 4/19), 33 kDa (88%, 15/19), 37 kDa (76%, 13/19), 39 kDa (21%, 4/19), and 40 kDa (26%, 5/19) (Delbourg et al. 1996) [ 42] J. Hallam (4 December 2012). The Social Media Manifesto. Palgrave Macmillan UK. pp.56–8. ISBN 978-1-137-27142-6.Interestingly, the content of these allergic proteins in fruits can be increased by certain chemical or physical factors. For example, some chemical products used for ripening bananas, clearly induce allergens, therefore rising fruit allergenicity. These proteins seem to be inactivated by heating, which could explain why some plant foods containing these allergens, but only consumed after cooking, are not associated with this syndrome. IgE binding to a 40 kDa allergen was observed and proteins with molecular weights of 52, 58, 67, 88 and 94 kDa were detected by three of the four sera (Moller et al. 1998) [ 115] SPT responses were positive to the crude banana extract in 14/15 patients, to the chitinase-enriched extract in 13/15, to Ba 1 in 8/15 and to Ba 2 in 9/15 (Sánchez-Monge et al 1999) [ 493] patients with anaphylaxis; 3 with local sensitivity and 1 with severe abdominal cramping and nausea. (Beezhold et al. 1996) [ 281] IgE cross-reactivity was demonstrated by RAST-inhibition between latex, avocado, chestnut and banana (Blanco et al. 1994) [ 288]

Nature of main cross-reacting proteins: Ba 1 and Ba2 are panallergens involved in the latex-fruit syndrome. There are cross-reactions with other endochitinases of fruits such as avocado, mango, kiwi, or seeds such as chestnut (Cas s 5, 85%) (Sanchez-Monge et al. 1999 [ 493]; Moller et al. 1998 [ 115]) and latex (Alenius et al. 1996 [ 5]). The pulp of banana was extract with NTE 1N solution: NaCl 1mol/L, Tris 0,1mol/lL ethylenediaminetetraacetic acid 0.01mol/L (Lavaud et al 1995) [ 102] Process, chemical, enzymatic: Ba 1 and Ba2 are thermolabile allergens (Sanchez-Monge et al. 1999) [ 493]Banana furits were peeled, freeze-dried, ground and defatted with cold acetone. The residue was extracted with PBS buffer, centrifuged and dialysed against water. The protein preparation was fractionated by affinity-chromatography on a regenerated chitin column equilibrated with 20 mM Tris-HCl. Elution was performed with 20 mM sodium acetate pH 5.5 followed by 20 mM acetic acid pH 3.2 to elute the retained proteins. The later eluate was fractionated by cation exchange chromatography on a Mono S HR 5/5 column equilibrated with 10 mM sodium acetate. Elution was performed with a salt linear gradient of 0-50% of 0.5 M NaCl (Sanchez-Monge et al. 1999) [ 493]