Simultaneous characterization of IGG antibodies and IGA antibodies against multiple food antigens and C1Q-food protein immunoconjugates

摘要

As compositions and methods for accurately characterizing the immunoreactivity to food allergens, compositions and methods have been developed in which test surfaces for introducing different food antigen preparations derived from the same food to individual test sites are provided. These coated surfaces can be produced using raw food and cooked food. The use of panels of these test surfaces to characterize specific IgG, IgA, and / or C1q binding provides improved sensitivity and accuracy in determining the immunoreactivity and response to particular foods.