A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

FEBS Letters

García-Casado, Gloria³  Armentia, Alicia¹  Sánchez-Monge, Rosa³  Salcedo, Gabriel³  Sánchez, Luis M.²  Lopez-Otín, Carlos² 

[1] Sección de Alergia, Hospital Rio Ortega, Cardenal Torquemada sln, E-47010 Valladolid, Spain;Departamento de Biología Funcional, Facultad de Medicina, E-33006 Oviedo, Spain;Unidad de Bioquímica, ETS Ingenieros Agrónomos, Ciudad Universitaria, E-28040 Madrid, Spain

关键词: Baker's asthma;    Allergen;    α-Amylase inhibitor family;    Sequence homology;    Rye;    BMAI;    barley monomeric α-amylase inhibitor;    BTAI;    barley tetrameric α-amylase inhibitor;    BTI;    barley trypsin inhibitor;    PVDF;    poly (vinylidene difluoride);    RAP;    rice allergenic protein;    RAST;    radioallergosorbent test;    SGE;    starch-gel electrophoresis;    TFA;    trifluoroacetic acid;   

DOI  :  10.1016/0014-5793(95)00355-D

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

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.

【 授权许可】

Unknown