Proteomic Analysis of Wheat Flour Allergens
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- 作者：Mitsugu Akagawa ; Tri Handoyo ; Takeshi Ishii ; Shigenori Kumazawa ; Naofumi Morita ; Kyozo Suyama
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：August 22, 2007
- 年：2007
- 卷：55
- 期：17
- 页码：6863 - 6870
- 全文大小：271K
- 年卷期：v.55,no.17(August 22, 2007)
- ISSN：1520-5118
文摘
Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheatallergens at the molecular level is scanty. The aim of the present study was to achieve a more detailedand comprehensive characterization of the wheat allergens involved in food allergy to wheat usingproteomic strategies, referred to as "allergenomics". Whole flour proteins were separated by two-dimensional gel electrophoresis with isoelectric focusing and lithium dodecyl sulfate-polyacrylamidegel electrophoresis. Then, IgE-binding proteins were detected by immunoblotting with sera of patientswith a food allergy to wheat. After tryptic digestion, the peptides of IgE-binding proteins were analyzedby 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,
-amylase inhibitor, 
-gliadin, and low molecular weight (LMW) glutenin] by a database search. Asa result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW gluteninswere identified as the most predominant IgE-binding antigens. The two-dimensional allergen mapcan be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergicpatients and assessment of wheat allergens in food. Additionally, we compared allergenomics toconventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifyingputative allergens to wheat allergy.
-amylase inhibitor, -gliadin, and low molecular weight (LMW) glutenin] by a database search. Asa result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW gluteninswere identified as the most predominant IgE-binding antigens. The two-dimensional allergen mapcan be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergicpatients and assessment of wheat allergens in food. Additionally, we compared allergenomics toconventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifyingputative allergens to wheat allergy.