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A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart
Author(s) -
García-Casado Gloria,
Armentia Alicia,
Sánchez-Monge Rosa,
Sánchez Luis M.,
Lopez-Otín Carlos,
Salcedo Gabriel
Publication year - 1995
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(95)00355-d
Subject(s) - allergen , trypsin , trypsin inhibitor , in vitro , amylase , enzyme , barley flour , biochemistry , chemistry , food science , biology , allergy , immunology , wheat flour
A rye flour protein of about 13.5 kDa, as well as its barley homologue, have been isolated. The rye component was recognized in vitro by IgE of allergic patients and provoked positive responses in 15 out of 21 baker's asthma patients (71%) when skin prick tests were performed. Its barley homologue showed no detectable in vitro reactivity and caused positive responses in only one‐third of patients. Although no inhibitory activity against different α‐amylases or trypsin was found for these two proteins, their N‐terminal sequencing revealed considerable similarity to several members of the cereal α‐amylase/trypsin inhibitor family.