A new approach to the isolation and characterization of wheat flour allergens

0362802 - MBÚ 2012 RIV US eng J - Journal Article
Šotkovský, Petr - Sklenář, Jan - Halada, Petr - Cinová, Jana - Šetinová, I. - Kainarová, Andrea - Goliáš, Jaroslav - Pavlásková, Kateřina - Honzová, S. - Tučková, Ludmila
A new approach to the isolation and characterization of wheat flour allergens.
Clinical and Experimental Allergy. Roč. 41, č. 7 (2011), s. 1031-1043. ISSN 0954-7894. E-ISSN 1365-2222
R&D Projects: GA ČR GA310/07/0414; GA ČR GD310/08/H077; GA AV ČR IAA500200801; GA MŠMT 2B06155; GA MŠMT LC07017
Institutional research plan: CEZ:AV0Z50200510
Keywords : basophil activation * IgE antibodies * isolation
Subject RIV: EC - Immunology
Impact factor: 5.032, year: 2011

The incidence of food allergy to wheat is increasing. Its diagnosis depends on the purity of major allergens and their inclusion in tests. Isolation and characterization of wheat allergens are therefore of utmost importance. Objective To purify and identify wheat flour allergens most frequently recognized by patients IgE antibodies and to study their allergenicity. Methods Water/salt-soluble extracts from wheat flour were prepared and separated using a combination of ultrafiltration, isoelectric focusing and liquid chromatography. Purified proteins were analysed by immunoblotting using pooled sera from patients with atopic dermatitis who possessed IgE specific to wheat.
Permanent Link: http://hdl.handle.net/11104/0199013