Immune-analytical detection of the cross-reactive major cereal allergens

Krisztina Takács, Jeno Szamos, Tamás Janáky, Marianne Polgár, Éva Gelencsér

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Investigation of allergens of celiac disease and cereal allergy has become important for scientific research. Immune-blotting is currently one of the most appropriate methods applied for the identification of potential allergens. The research was focused on the examination of in vitro allergenic activity of proteins in domestic wheat, triticale, rye, barley, rice, corn, buckwheat and amaranth cultivars. The IgA/IgE reactive epitopes of water/salt- and alcohol-soluble protein fractions, respectively, were detected with IgA antibodies of celiac and IgE antibodies of wheat allergic human sera. Further efforts were made to separate the alpha-amylase inhibitors from the water/salt-soluble protein fraction of wheat by DEAE-cellulose anion-exchange chromatography and to confirm their presence on native gel. The most frequently recognised IgE reactive proteins (27) by wheat allergic human sera were identified by liquid chromatography coupled with mass spectroscopy and accession to databank supply. The pepsin resistance of identified wheat allergens was assessed directly on PVDF membraneblotted protein bands.

Original languageEnglish
Pages (from-to)317-334
Number of pages18
JournalFood and Agricultural Immunology
Volume21
Issue number4
DOIs
Publication statusPublished - Dec 1 2010

Keywords

  • Allergen
  • Alpha-amylase inhibitor
  • Database
  • Immune-blotting
  • LC-MS/MS

ASJC Scopus subject areas

  • Food Science
  • Immunology
  • Agronomy and Crop Science

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