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标题：Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes
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作者：Andrzej Skoczowski ; Krystyna Obtułowicz ; Ewa Czarnobilska 等
期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2017
卷号：24
期号：2
页码：229-236
DOI：10.5604/12321966.1233572
出版社：Institute of Agricultural Medicine in Lublin
摘要：Introduction and objective. Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenicproperties. Significant differences in chemical composition between both protein groups allow to expect highly specificimmunological response of individual subunits and fractions in reactions with IgE sera of people allergic to wheat. The aimof these studies was to identify and characterize the most allergenic gluten proteins (GP) and nongluten proteins (NGP)occurred in two closely related wheat hybrid genotypes.Materials and method. 3xC and 3xN wheat hybrids, which differ strongly in regard of gliadin composition, were analyzed.Seven people manifesting different symptoms of wheat allergy donated sera for the experiment. The technique ofimmunoblotting after SDS-PAGE was used for identification of allergenic subunits and fractions among GP and NGP.Immunologically active protein bands were visualized by chemiluminescence.Results. Great variation of immunodetection spectra was observed. Results of immunoblotting showed LMW gluteninsto be of highest, gliadins of medium, while NGP of lowest allergenicity for selected patients. The 43-kDa and 47-kDa LMWglutenin subunits, 40-kDa and 43-kDa γ-gliadin fractions and 49-kDa NGP can be considered as the most immunoreactiveamong all protein bands separated by SDS-PAGE.Conclusion. The observed differentiation of immunodetection spectra allows to model highly specific IgE-binding profilesof allergenic wheat proteins attributed to individual patients with symptoms of gluten intolerance. Highly immunoreactivesubunits and fractions among GP and NGP were identified. The observed immunoreactivity of 49 kDa NGP is worth toemphasize, as it has never been reported as wheat allergenic protein before.
关键词：gliadins; glutenins; immunoblotting; food allergy; wheat