Details

Autor(en) / Beteiligte

• Matuz, János
• Póka, Renáta
• Boldizsár, Ilona
• Szerdahelyi, Emőke
• Hajós, Gyöngyi

Titel

STRUCTURE AND POTENTIAL ALLERGENIC CHARACTER OF CEREAL PROTEINS: II. POTENTIAL ALLERGENS IN CEREAL SAMPLES

Ist Teil von

• Cereal research communications, 2000-01, Vol.28 (4), p.433-442

Ort / Verlag

Cereal Research Non-Profit Company

Erscheinungsjahr

2000

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Protein electrophoretic patterns and immunblot analysis were investigated in 30 grain samples: different cultivars of 12 cereal species (samples of einkorn, durum wheat, bread wheat, spelt wheat, barley, naked barley, rye, triticale, oat, naked oat, millet and corn) and one buckwheat and one amaranth variety. The gliadin fractions in all wheat, barley, rye, triticale and oat samples show intense reactivity against the rabbit anti-gliadin (wheat) antibodies. The bands are extremely strong in the case of the spelt wheat samples, consequently the consumption of bread and pasta made from the flour of this spelt wheat (Öko 10) species can not be recommended to the patients suffering from gluten sensitivity. However, there are immunreactive zones not in the protein range corresponding to the gliadin fractions with corn and millet samples, whereas no reactivity is observed against the buckwheat and amaranth samples, which do not belong to the cereal species. Electrophoretic methods and immunblot techniques can be used as a tool for detection and identification of prolamin fractions in different cereals or foods in the interest of knowledge of the potential allergenic character and the technological characteristics of flour proteins.