Identification of the major water/salt insoluble wheat proteins involved in cereal hypersensitivity

Abstract

Individuals who are hypersensitive to water/salt soluble wheat proteins produce specific IgE to water/salt insoluble wheat proteins. Western blotting has shown that gliadins, glutenins and proteins with similar molecular weights as the endogenous water/salt soluble wheat enzyme inhibitors are important allergens. Alpha and fast omega- are the most allergenic gliadins. The water/salt insoluble proteins share cross-reacting epitopes with water/salt soluble proteins. These data show that the numbers of proteins involved in the development of cereal hypersensitivity is greater than previously believed and that the development of specific IgE to alpha-gliadin may in part depend on the presence of cross-reacting antibodies to water/salt soluble flour allergens.

Development and characteristics of ω-gliadin-free wheat genotypes

“…Repetitive sequences of gliadin proteins are closely related to their allergenic properties (Sandiford et al 1997). In IgE mediated allergies a specific IgE class antibodies (sIgE), present in elevated amounts in sera of allergic people, bind with epitopes-short amino acid sequences-of allergenic proteins.…”

Degradation of Wheat Epitope Peptides for Atopic Dermatitis and Exercise-Induced Anaphylaxis by Microbial Proteases

“…A mixture of wheat gliadins and low molecular weight (LMW) glutenins, termed WGG, was prepared by a modified method of Sandiford et al 12 Wheat flour was extracted twice with 0.5 M NaCl for 1 h, washed twice with distilled water, and then extracted with 70% ethanol. The ethanol extract was then dried by a centrifuging evaporator and dissolved with 10% dimethyl sulfoxide.…”

“…IgE recognizes linear 5～10 amino acid sequences of allergen proteins, which are termed epitopes. Among many wheat allergen proteins, gliadins and glutenins have been well studied [10][11][12] . Tanabe et al identified a glutenin epitope (QQQPP) 15 and gliadin epitopes (PQQPF and QQPFP) 16 for atopic dermatitis.…”

Occupational asthma

“…Most cases of OA are elicited by IgE-mediated respiratory sensitization to both water-soluble and water-insoluble cereal proteins contained in flour (54,55). However, flour from other sources, such as buckwheat (56), Lathyrus sativus (57), and soybean (58), may also cause OA.…”