Sugars and proteins are released from conidia of Cladosporium cladosporioides after incubation in various chemical solutions. Ultrastructural studies demonstrated that these exudates contained components from the outer wall layer and from internal compartments (inner wall and cytoplasm). The allergenicity of the extracts was evaluated using a passive cutaneous anaphylaxis test and radioallergosorbent test. Spore exudates obtained with Tris, NaOH or NaCl displayed the highest allergenic potency. The amount of allergens released was dependent on the incubation media, on the extraction time and on the spore concentration.
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