Wheat omega-5 gliadin has been identified as a major
allergen in
wheat-dependent exercise-induced anaphylaxis. We have detected seven
IgE-binding
epitopes in primary sequence of the
protein. We newly identified four additional
IgE-binding
epitope sequences, QQFHQQQ, QSPEQQQ, YQQYPQQ and QQPPQQ, in three patients with
wheat-dependent exercise-induced anaphylaxis in this study. Diagnosis and
therapy of
food allergy would benefit from the availability of defined recombinant
allergens. However, because omega-5
gliadin gene has not been cloned,
recombinant protein is currently unavailable. We sought to clone the omega-5
gliadin gene and produce the homogeneous
recombinant protein for use in an in vitro diagnostic tool. Using a PCR-based strategy we isolated two full-length omega-5
gliadin genes, designated omega-5 and omega-5b, from wheat genomic
DNA and determined the nucleotide sequences. The
protein encoded by omega-5a was predicted to be 439
amino acids long with a calculated mass of 53 kDa; the omega-5b gene would encode a 393
amino acid, but it contains two
stop codons indicating that omega-5b is pseudogene. The C-terminal half (178
amino acids) of the omega-5a
gliadin protein, including all 11
IgE-binding
epitope sequences, was expressed in Escherichia coli by means of the pET system and purified using RP-HPLC. Western blot analysis and dot blot inhibition assay of recombinant and native omega-5
gliadin purified from wheat flour demonstrated that
recombinant protein had
IgE-binding ability. Our results suggest that the
recombinant protein can be a useful tool for identifying patients with
wheat-dependent exercise-induced anaphylaxis in vitro.