Characterization of Allergenic Components of Rye and Wheat Flour &lt;i&gt;(Secale,&lt;/i&gt;&lt;i&gt;Triticu&lt;/i&gt;&lt;i&gt;m&lt;/i&gt;&lt;i&gt;vulgaris)&lt;/i&gt; by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Franken, Jan; Stephan, Udo W.; Neuber, Karsten; Bujanowski-Weber, J; Ulmer, W. T.; König, W.

doi:10.1159/000235538

Cited by 19 publications

(18 citation statements)

References 23 publications

(26 reference statements)

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“…In the case of salt-soluble proteins from rye, two major reactive bands with Mrs 32,000 and 13,000 were detected (Fig. 5), in agreement with previous results of Frfinken et al [14]. The main components of the 13,000 band are members of the rye ~-amylase/trypsin inhibitor family [16].…”

Section: Discussionsupporting

confidence: 91%

“…Cross-allergenicity among wheat, barley and rye flour has been reported [13,14]. In rye, two electrophoretic bands of 35 kDa and 14 kDa have been shown to include major allergens by using sera of patients sensitized to wheat [14].…”

Section: Introductionmentioning

confidence: 99%

“…In rye, two electrophoretic bands of 35 kDa and 14 kDa have been shown to include major allergens by using sera of patients sensitized to wheat [14]. However, no allergenic proteins have been purified from rye flour as yet.…”

Section: Introductionmentioning

confidence: 99%

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A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

García‐Casado¹,

Armentia²,

Sánchez‐Monge³

et al. 1995

FEBS Letters

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A rye flour protein of about 13.5 kDa, as well as its barley homologue, have been isolated. The rye component was recognized in vitro by IgE of allergic patients and provoked positive responses in 15 out of 21 baker's asthma patients (71%) when skin prick tests were performed. Its barley homologue showed no detectable in vitro reactivity and caused positive responses in only one-third of patients. Although no inhibitory activity against different a-amylases or trypsin was found for these two proteins, their N-terminal sequencing revealed considerable similarity to several members of the cereal ~x-amylase/trypsin inhibitor family.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

García‐Casado¹,

Armentia²,

Sánchez‐Monge³

et al. 1995

FEBS Letters

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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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“…Hypersensitivity reactions have been noted in relation to wheat flour, caused both by inhalation and ingestion (Martín et al 1990, Kusaba-Nakayama et al 2000. Most prominent allergens of wheat flour have been related to the salt-soluble fraction, several 12-16 kD proteins having been identified as members of the α-amylase/trypsin inhibitor family (Fränken et al 1991). High dietary intakes of αAIs can cause a number of potentially deleterious alterations in the body metabolism of experimental animals (Grant et al 1995).…”

mentioning

confidence: 99%

The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines

Nagy-Gasztonyi¹,

Nagy²,

Szerdahelyi³

et al. 2010

Czech J. Food Sci.

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Nagy-Gasztonyi M., Nagy A., Németh-Szerdahelyi E., Pauk J., Gelencsér É. (2010): The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines. Czech J. Food Sci., 28: 217-224.The activities of total amylase, α-amylase, and α-amylase inhibitor in the albumin-globulin fractions of isogenic non transgenic control (CY 45) and ppt (phosphinothrichin) resistant transgenic spring wheat (triticum aestivum L.) lines (T106, T116, T117, T124, T128, T129) were studied in two subsequent years. The plants were either sprayed with a selective herbicide Granstar (G), a wide range herbicide Finale 14 SL (F), or were grown without spraying (Q). Samples were obtained from field trial experiments of the Cereal Research Non Profit Co (Szeged, Hungary). Our results showed an increased trend in total amylase activity of untreated transgenic wheat lines in comparison with non transgenic wheat. The herbicide treatments enhanced the total amylase activity in both transgenic and non transgenic wheat samples. The changes in α-amylase inhibitor activity showed the same trend as that observed in total amylase activity in transgenic lines.

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Characterization of Allergenic Components of Rye and Wheat Flour <i>(Secale,</i><i>Triticu</i><i>m</i><i>vulgaris)</i> by Western Blot with Sera of Bakers: Their Effects on CD23 Expression

Cited by 19 publications

References 23 publications

A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

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

The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines

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