Food and Drug Reactions and AnaphylaxisIdentification of wheat flour allergens by means of 2-dimensional immunoblotting☆
Section snippets
Baker’s sera and specific IgE measurement
Sera were obtained from 10 bakers with bronchial asthma, rhinitis, or both caused by type I allergy to flour. Severity of asthma symptoms was classified according to the “Guidelines for the diagnosis and management of asthma.”15 As controls, one serum from a baker without clinical symptoms and without specific IgE to any of the tested baker allergens and one serum of a patient who had never worked in a bakery were used. All patients were men.
Human IgE antibodies to wheat flour, rye flour, soy
Description of patients
Ten patients with work-related wheat flour allergy were recruited for the identification of wheat grain albumins and globulins bound by IgE antibodies. All patients had workplace-related asthma and high levels of specific IgE to wheat and rye flour (Table I). Additional sensitizations to soy flour, house dust mites, enzymes used for the baking process, and grass pollens were found. The control patients had no specific IgE to wheat or rye flour.
Two-dimensional electrophoresis of wheat flour proteins
Water/salt-soluble wheat grain proteins of the
Discussion
Water/salt-soluble wheat flour proteins of the cultivar Bussard were analyzed by using high-resolution 2-dimensional electrophoresis with IPGs. Similar to the results of Posch et al,7 who investigated the cultivar Fregatt with the same method, we obtained a complex but highly reproducible pattern of several hundred silver-stained albumin and globulin spots. The high reproducibility of spot positions in 2-dimensional electrophoresis with IPGs offers the possibility of producing a series of
Acknowledgements
We thank Maria Düser and Silke Maryska for excellent technical assistance, Bernd Naurath and Markus Bocian for photographs and scans, and Karin Weber for assistance in improving the English.
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