Allergens in Wheat: Review

Feng, Jun; Zhang, Li; Chen, Liang; Wang, Jin Shui; Qi, Bing Jian

doi:10.4028/www.scientific.net/amr.518-523.5510

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…Tri a Bd 36kDa was purified from wheat albumin and characterized, which it is a 36 kDa protein. The protein was similar to barley peroxidase BP-1 both in its amino acid sequence and peroxidase activity [30].…”

Section: Albuminsmentioning

confidence: 85%

The Classification and Characteristic of Proteins in Wheat

Wang

Feng

Yang

et al. 2013

AMR

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Wheat is the most important foodstuff in the world. The proteins in wheat were classified into solubility groups and insolubility. Moreover, the proteins of wheat were divided into four groups, which are glutenin, gliadins, globulins and albumins. The work was according these four characteristic of proteins in wheat to review. This work may provide a useful tool for researching proteins in wheat in the future.

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Section: Albuminsmentioning

confidence: 85%

The Classification and Characteristic of Proteins in Wheat

Wang

Feng

Yang

et al. 2013

AMR

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“…Triticum aestivum (bread wheat) is the most widely planted crop in the world, providing a major contribution to global food and nutrition security. 1 The wheat is rich in starch, protein, minerals, B vitamins, and the biologically active ingredient which has high nutritional value and high palatability. Unfortunately, wheat is commonly identified as one of the “big eight” categories of food allergens, which can initiate both immunoglobulin E (IgE) and non-IgE mediated food hypersensitivity in allergic individuals.…”

Section: Introductionmentioning

confidence: 99%

Allergenicity assessment and allergen profile analysis of different Chinese wheat cultivars

Wang

Weng

Zhu

et al. 2021

World Allergy Organization Journal

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Backgrounds As one of the most important cereals, wheat ( Triticum aestivum ) can cause severe allergic reactions, such as baker's asthma, allergic rhinitis, and atopic dermatitis. A growing number of people are developing allergies to Chinese wheat; however, only a few wheat cultivars have been screened on allergenicity in China. Objective The aim of the present study was to assess the allergenicity of different Chinese wheat cultivars and characterize wheat allergen profiles of patients with allergic rhinitis. Methods We determined protein (soluble protein, gliadin, and glutenin) composition in Chinese wheat by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the immunoglobulin E (IgE) binding capacity by enzyme-linked immunosorbent assay (ELISA) and Western blot using 10 positive sera from wheat allergy patients. We identified 5 gel bands with significant IgE binding capacity using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results Soluble protein, albumin, and globulin, showed the highest allergenicity, followed by gliadin, while glutenin only had slight allergenicity. In soluble protein, 5 protein bands with molecular weights of 27, 28, 53, 58, and 62 kDa showed very significant allergenicity. Meanwhile, the relative abundances of 28 kDa-protein and 58 kDa-protein were significantly positively correlated with the IgE-binding capacity of Chinese wheat cultivars, which were identified as rRNA N-glycosidase and β-amylase, respectively, among other proteins in those highly complex gel bands. Conclusion and clinical relevance 28 kDa-protein (rRNA N-glycosidase) and 58 kDa-protein (β-amylase) were speculated to be the main allergens of Chinese wheat causing baker's asthma and allergic rhinitis. These results provide new insights into the prevention and treatment of wheat allergy and the development of hypoallergenic wheat products, whose clinical significance is worth further evaluation.

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