A novel wheat gliadin as a cause of exercise-induced anaphylaxis

Palosuo, Kati; Alenius, Harri; Varjonen, Elina; Koivuluhta, Minna; Mikkola, Janne; Keskinen, Helena; Kalkkinen, Nisse; Reunala, Timo

doi:10.1016/s0091-6749(99)70438-0

Cited by 221 publications

(202 citation statements)

References 29 publications

Supporting

Mentioning

183

Contrasting

Unclassified

Order By: Relevance

“…This may be attributed to the unstable technique of dot-blotting. Among the individual data of spot intensity for purified wheat proteins, the strongest reaction was observed with the fast -gliadin in 12 of 15 patients with WDEIA (patients 1, 2, 3, 5, 6, 7, 8, 9, 10, 12, 14, and 15), confirming the data reported by Palosuo et al (26,27). The remaining three patients (patients 4, 11, and 13) had specific IgE reacting predominantly to HMW glutenin.…”

Section: Ige Binding Epitope In -5supporting

confidence: 85%

“…Because these sequences are very similar to the epitopes of -5 gliadin and include critical amino acids for IgE binding, it is likely that specific IgE to -5 gliadin cross-reacts with ␥-gliadin and slow -gliadin. In addition, the sera of some patients had specific IgE to ␣-gliadin, which had been reported as a major allergen for WDEIA by Palosuo et al (26). The ␣-gliadin has QQLPQEQ, QQQPQEQ, and QPYPQQQ sequences (35); therefore, this may cross-react with -5 gliadin as well as ␥-gliadin and slow -gliadin.…”

Section: Discussionmentioning

confidence: 84%

“…Among these proteins, fast -gliadin, especially -5 gliadin, is considered to be a major allergen for WDEIA (20,26,27). In this study, we determined IgE binding against a panel of purified gluten proteins by using sera obtained from 15 patients defined as having WDEIA by a challenge test and found that ϳ80% of the patients reacted to fast -gliadin most strongly, confirming that the fast -gliadin is a predominant allergen for WDEIA (Table I).…”

Section: Discussionmentioning

confidence: 99%

“…It is conceivable that the simultaneous measurement of specific IgE antibodies to both fast-gliadin and the epitope peptides was more sensitive and specific to diagnose WDEIA than that to gluten. In fact, to diagnose WDEIA, the clinical efficacy of the measurement of specific IgE to -5 gliadin has already been reported (26,27).…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis

Matsuo

Morita

Tatham

et al. 2004

Journal of Biological Chemistry

166

186

View full text Add to dashboard Cite

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a severe IgE-mediated allergic reaction provoked by the combination of wheat-ingestion with intensive physical exercise over the next few hours. Among wheat proteins, -5 gliadin, which is one of the components of fast -gliadin, has been reported as a major allergen in the anaphylaxis. In this study, we detected IgE-binding epitopes within the primary sequence of -5 gliadin using arrays of overlapping peptides synthesized on derivatized cellulose membranes. Sera from four patients with WDEIA having specific IgE to the fast -gliadin were used to probe the membrane. Seven epitopes, QQIPQQQ, QQLPQQQ, QQFPQQQ, QQSPEQQ, QQSPQQQ, QQYPQQQ, and PYPP, were detected within the primary sequence of -5 gliadin. By using sera of 15 patients, 4 of them, QQIPQQQ, QQFPQQQ, QQSPEQQ, and QQSPQQQ, were found to be dominant epitopes. Mutational analysis of the QQIPQQQ and QQFPQQQ indicated that amino acids at positions Gln 1 , Pro 4 , Gln 5 , Gln 6 , and Gln 7 were critical for IgE binding. These results will provide a useful tool for developing safer wheat products in addition to diagnostic and immunotherapy techniques for WDEIA.Food-dependent exercise-induced anaphylaxis is a distinct form of food allergy induced by physical exercise (1). Food items such as shrimp (2), hazelnut (3), buckwheat (4), corn (5), and celery (6) are responsible for the development of food-dependent exercise-induced anaphylaxis. However, of all of the various kinds of food, wheat is reported to be the allergen with the highest frequency in Japan (7). Symptoms are typically generalized urticaria and severe allergic reactions such as shock or hypotension. Because of this serious reaction, it is important to determine the causative food to avoid the allergic reaction. A challenge test consisting of ingestion of the assumed food followed by intense physical exercise is the only reliable method to determine the causative food and to diagnose the disease. However, the challenge test is not always safe because in some cases the test induces an anaphylactic shock. In addition, the most reliable treatment for this disease is to avoid taking the causative food or, alternatively, to take a rest after meals. However, in the case of wheat allergy, elimination causes a decline in the quality of life for the patients. Thus, an in vitro diagnostic method as well as hypoallergenic wheat is necessary for patients with wheat-dependent exercise-induced anaphylaxis (WDEIA). 1Recent studies have revealed the IgE-binding epitopes of several food allergens including egg (8), milk (9, 10), soybean (11), and peanut (12), whereas the IgE-binding epitopes for wheat allergen are controversial. Wheat protein is composed of water/salt-soluble proteins and water/salt-insoluble proteins. Proteins in the water/salt-soluble fraction, such as ␣-amylase inhibitor, peroxidase, glycerinaldehyde-3-phosphate dehydrogenase, serpin, and triosephosphate isomerase, have been considered to be major allergens in patients with bakers' asthma (13-15...

show abstract

Section: Ige Binding Epitope In -5supporting

confidence: 85%

Section: Discussionmentioning

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis

Matsuo

Morita

Tatham

et al. 2004

Journal of Biological Chemistry

166

186

View full text Add to dashboard Cite

show abstract

“…Although various foods (including shellfish, celery, hazelnuts, peanuts, soy, peas, and bananas) have been associated with FDEIA, the most frequently reported cause of these reactions appears to be wheat. 23,24) Wheat-dependent, exerciseinduced anaphylaxis is not as rare as previously thought, but is a rather poorly recognized disorder. Although the mechanisms by which exercise provokes reactions in food-or wheat-dependent, exercise-induced anaphylaxis remain unclear, the gliadin fraction is thought to be an allergen.…”

Section: Igementioning

confidence: 99%