Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour.

Abstract

A new polysaccharide with a molecular weight of 5.0 x 10(4) was isolated as a possible wheat allergen from a water-soluble fraction of flour by affinity chromatography and gel filtration. The isolated polysaccharide was found to be a possible wheat allergen, as it bound specifically to IgE antibodies in the sera of patients allergic to the water-soluble fraction of flour. Chemically, the sugar moiety of the polysaccharide consisted of D-glucose and D-mannose with beta-1,4-linkages in a molar ratio of 4.4:1. Since this mannoglucan is thought to be stable in our body, it would act as a remaining allergen to cause a long-lasting allergic reaction to wheat flour.

• Authors: S Tanabe, J Watanabe, K Oyama, E Fukushi, J Kawabata, S Arai, T Nakajima, M Watanabe
• Journal: Bioscience, biotechnology, and biochemistry (Biosci Biotechnol Biochem) Vol. 64 Issue 8 Pg. 1675-80 (Aug 2000) ISSN: 0916-8451 [Print] England
• PMID: 10993155 (Publication Type: Journal Article)

Chemical References

• Allergens
• Polysaccharides
• Immunoglobulin E
• Glucose
• Mannose

Topics

• Allergens (chemistry, isolation & purification)
• Carbohydrate Conformation
• Chromatography, Affinity
• Chromatography, Gel
• Enzyme-Linked Immunosorbent Assay
• Flour (analysis)
• Food Hypersensitivity
• Glucose (analysis)
• Humans
• Immunoglobulin E (biosynthesis)
• Magnetic Resonance Spectroscopy
• Mannose (analysis)
• Polysaccharides (chemistry, isolation & purification)
• Triticum (chemistry)