Proteomic analysis of wheat flour allergens.

Abstract

Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheat allergens at the molecular level is scanty. The aim of the present study was to achieve a more detailed and comprehensive characterization of the wheat allergens involved in food allergy to wheat using proteomic strategies, referred to as "allergenomics". Whole flour proteins were separated by two-dimensional gel electrophoresis with isoelectric focusing and lithium dodecyl sulfate-polyacrylamide gel electrophoresis. Then, IgE-binding proteins were detected by immunoblotting with sera of patients with a food allergy to wheat. After tryptic digestion, the peptides of IgE-binding proteins were analyzed by matrix-assisted laser desorption ionization tandem time-of-flight mass spectrometry. In this study, we identified four previously reported wheat allergens or their sequentially homologous proteins [serpin, alpha-amylase inhibitor, gamma-gliadin, and low molecular weight (LMW) glutenin] by a database search. As a result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW glutenins were identified as the most predominant IgE-binding antigens. The two-dimensional allergen map can be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergic patients and assessment of wheat allergens in food. Additionally, we compared allergenomics to conventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifying putative allergens to wheat allergy.

• Authors: Mitsugu Akagawa, Tri Handoyo, Takeshi Ishii, Shigenori Kumazawa, Naofumi Morita, Kyozo Suyama
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 55 Issue 17 Pg. 6863-70 (Aug 22 2007) ISSN: 0021-8561 [Print] United States
• PMID: 17655322 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Allergens
• Blood Proteins
• Plant Proteins
• Immunoglobulin E
• Glutens
• glutenin

Topics

• Allergens (analysis)
• Amino Acid Sequence
• Blood Proteins (analysis)
• Flour (analysis)
• Glutens (blood, chemistry, immunology)
• Humans
• Immunoglobulin E (metabolism)
• Molecular Sequence Data
• Plant Proteins (analysis, chemistry, immunology)
• Proteomics
• Triticum (chemistry)
• Wheat Hypersensitivity (blood, immunology)