The Rapid Identification by Protein Fingerprinting of Yeast and Bacterial Brewery Contaminants

Dowhanick, T. M.; Sobczak, Jadwiga; Russell, Inge; Stewart, Graham R.

doi:10.1094/asbcj-48-0075

Cited by 9 publications

(2 citation statements)

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“…The SDS-PAGE protein-fingerprint analysis of the S. cerevisiae. S. carl.sbergen.sis and S. ellip.wideus strains was carried out in homogenous 20% gel at the Research Laboratories of Alko Ltd as described [8].…”

Section: Sds-page Protein-fingerprint Analysismentioning

confidence: 99%

Immediate hypersensitivity to bakery, brewery and wine products in yeast‐sensitive atopic dermatitis patients

Kortekangas-Savolainen

Savolainen

Lantto³

et al. 1994

Clin Experimental Allergy

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Ultrafiltered (> 1000 Da) samples of beer, aged red wine, young white wine, sparkling wine and extracts of fresh wheat bread and dried rye bread were analysed by skin-prick test (SPT), radioallergosorbent test (RAST) inhibition, sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting to find out if they contain Saccharomyces cerevisiae (S. cerevisiae, baker's yeast) allergens. Serum pool consisting of S. cerevisiae positive sera was used in the assays. The results were compared with freeze-dried reference S. cerevisiae and cereal antigens. The beer, bread, red wine and sparkling wine extracts elicited immediate reactions. However, no evident correlation with suspected symptoms was observed. White wine extract caused reactions in four out of six atopic dermatitis (AD) patients with symptoms, and in five out of seven symptom-free AD patients and in two of the 24 controls. In SDS-PAGE, protein bands were found in wheat and rye bread extracts and beer. In IgE immunoblotting, however, no staining was seen with the S. cerevisiae positive sera suggesting that they were of cereal origin. In white wine and champagne extracts a non-specific staining was seen in the region 20 kDa representing, e.g. lectin-like activity. No baker's yeast antigen could be detected in brewery and bakery products with IgE-immunoblotting even in the excessively concentrated extracts. The IgE mediated allergy to baker's yeast alone should thus not lead to denial of bakery, brewery and wine products.

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Section: Sds-page Protein-fingerprint Analysismentioning

confidence: 99%

Immediate hypersensitivity to bakery, brewery and wine products in yeast‐sensitive atopic dermatitis patients

Kortekangas-Savolainen

Savolainen

Lantto³

et al. 1994

Clin Experimental Allergy

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show abstract

“…Several more rapid and precise methods have been proposed which draw upon the advances that have been made in modern biotechnology. Dowhanick et al (1990) describe a protein fingerprinting method, involving an extraction step followed by polyacrylamide gel electrophoresis, which may be completed within 8 h. Alternatively, restriction endonuclease analysis of mitochondrial DNA (Lee, Knudsen and Poynten, 1985) and chromosomal DNA fingerprinting (Panchal et al, 1987) have been suggested. Undoubtedly all of these methods have merits, although the consensus of opinion supports the view that analysis of chromosomal DNA is likely to represent the most precise method for differentiating yeast strains (Casey, Pringle and Erdmann, 1990;Meadon, 1990).…”

Section: Yeast Differentiationmentioning

confidence: 99%