388 Western-blot analysis of water-soluble wheat-flourallergens

Pfeil, Tamás; König, W.; Schwabl, U.; Delespesse, G.; Ulmer, W. T.

doi:10.1016/0091-6749(88)90622-7

Cited by 2 publications

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“…The former have been most extensively investigated and considered to be the most important source of allergens although sensiti sation to glutens has been reported [14], Immunoblotting of the water-soluble fractions of wheat, rye and barley flours with allergic baker's serum has identified several major al lergens. These were of the following molecular weights for wheat flour: 47,17 and 15 kDa [15], 35 and 14 kDa [16], and 69.33.26,21, and 12 kDa [17], for rye flour: 14 kDa [16] and 21 and 12 kDa [17] and for barley: 14.5 kDa [18] and 69, 52 and 10 kDa [17], The lower molecular weight allergens have been studied in the greatest depth. These are subunits of monomeric, dimeric and tetrameric inhibitors of heterolo gous a-amylases and belong to the same cereal protein fam ily as do the trypsin inhibitors.…”

Section: Introductionmentioning

confidence: 99%

Measurement of Airborne Flour Exposure with a Monoclonal Antibody-Based Immunoassay

Wiley

Smith²,

Allan³

et al. 1997

Int Arch Allergy Immunol

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Background: The development of simple and standardised methods to measure airborne levels of workplace biological allergens is an important step in reducing the incidence of occupational asthma. Such a method would be useful for measuring wheat flour allergens which cause asthma in bakers. Measurement of allergen per se rather than total dust enables exposure to be better defined. Methods: Monoclonal antibodies were produced, their specificity analysed by immunoblotting and then used to affinity-purify a putative flour allergen. The importance of this protein as an allergen was tested by RAST using sera from allergic bakers and it was identified by N-terminal sequencing. Suitable monoclonal antibodies were chosen to develop an enzyme-linked immunosorbent assay. Commercial baking flours and personal airborne dust samples were analysed using the immunoassay. Results: A sensitive and specific monoclonal antibody-based enzyme-linked immunosorbent assay was developed to measure a wheat α-amylase inhibitor. The wheat α-amylase inhibitor content of bulk wheat flours was 0.124% (95% confidence limits 0.083–0.164%) and airborne levels in bakeries had a geometric mean of 744 ng/m³ (95% confidence limits 371–1,496 ng/m³). Conclusion: This assay is suitable for widespread use as the monoclonal antibodies and standards are well defined and potentially infinitely available. The assay therefore offers distinct advantages over those exposure assessment methods currently in use. Comparable results would be obtained by different investigators over a prolonged time period. The assessment of flour allergen exposure and the relationship with clinical response could then be investigated using a multi-centered approach.

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Section: Introductionmentioning

confidence: 99%

Measurement of Airborne Flour Exposure with a Monoclonal Antibody-Based Immunoassay

Wiley

Smith²,

Allan³

et al. 1997

Int Arch Allergy Immunol

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Members of the α‐amylase inhibitors family from wheat endosperm are major allergens associated with baker's asthma

Gómez

Martin²,

Hernández³

et al. 1990

FEBS Letters

119

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We have identifi~ the major antigens or IgE binding components from wheat tIour. Thirty-five sera from patients with baker's asthma were used to analyze the reaction with wheat salt-soluble proteins. We found a 15 kDa SDS-PAGE band which reacted with all sera tested. Purified members of the a-amylase inhibitor family, which are the main components of the 15 kDa band, were recognized by specific IgE when tested with a pool of reactive sera. Immunodetection after two-dimensional electrophoretic fractionation of crude inhibitor preparations from wheat endosperms also detected several inhibitor subunits as major low-mol~ular-wei~t allergens.

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388 Western-blot analysis of water-soluble wheat-flourallergens

Cited by 2 publications

References 0 publications

Measurement of Airborne Flour Exposure with a Monoclonal Antibody-Based Immunoassay

Measurement of Airborne Flour Exposure with a Monoclonal Antibody-Based Immunoassay

Members of the α‐amylase inhibitors family from wheat endosperm are major allergens associated with baker's asthma

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