Details

Autor(en) / Beteiligte

• PASTORELLO, Elide A
• FARIOLI, Laura
• ROBINO, Anna M
• ORTOLANI, Claudio
• CONTI, Amedeo
• PRAVETTONI, Valerio
• BONOMI, Simona
• IAMETTI, Stefania
• FORTUNATO, Donatella
• SCIBILIA, Joseph
• BINDSLEV-JENSEN, Carsten
• BALLMER-WEBER, Barbara

Titel

Wheat IgE-mediated food allergy in european patients: α-Amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins : Allergenic molecules recognized by double-blind, placebo-controlled food challenge

Ist Teil von

• International archives of allergy and immunology, 2007-01, Vol.144 (1), p.10-22

Ort / Verlag

Basel: Karger

Erscheinungsjahr

2007

Quelle

MEDLINE

Beschreibungen/Notizen

• Three main problems hamper the identification of wheat food allergens: (1) lack of a standardized procedure for extracting all of the wheat protein fractions; (2) absence of double-blind, placebo-controlled food challenge studies that compare the allergenic profile of Osborne's three protein fractions in subjects with real wheat allergy, and (3) lack of data on the differences in IgE-binding capacity between raw and cooked wheat. Sera of 16 wheat-challenge-positive patients and 6 patients with wheat anaphylaxis, recruited from Italy, Denmark and Switzerland, were used for sodium dodecyl sulfate-polyacrylamide gel electrophoresis/immunoblotting of the three Osborne's protein fractions (albumin/globulin, gliadins and glutenins) of raw and cooked wheat. Thermal sensitivity of wheat lipid transfer protein (LTP) was investigated by spectroscopic approaches. IgE cross-reactivity between wheat and grass pollen was studied by blot inhibition. The most important wheat allergens were the alpha-amylase/trypsin inhibitor subunits, which were present in all three protein fractions of raw and cooked wheat. Other important allergens were a 9-kDa LTP in the albumin/globulin fraction and several low-molecular-weight (LMW) glutenin subunits in the gluten fraction. All these allergens showed heat resistance and lack of cross-reactivity to grass pollen allergens. LTP was a major allergen only in Italian patients. The alpha-amylase inhibitor was confirmed to be the most important wheat allergen in food allergy and to play a role in wheat-dependent exercise-induced anaphylaxis, too. Other important allergens were LTP and the LMW glutenin subunits.