Rye γ-70 and γ-35 secalins and barley γ-3 hordein cross-react with ω-5 gliadin, a major allergen in wheat-dependent, exercise-induced anaphylaxis
Patients with wheat‐dependent, exercise‐induced anaphylaxis experience severe allergic reactions when exercising after ingestion of wheat. The major wheat allergen associated with these reactions is a ω‐5 gliadin, and patients following a gluten‐free diet have remained free of symptoms. The aim of t...
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Veröffentlicht in: | Clinical and experimental allergy 2001-03, Vol.31 (3), p.466-473 |
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Zusammenfassung: | Patients with wheat‐dependent, exercise‐induced anaphylaxis experience severe allergic reactions when exercising after ingestion of wheat. The major wheat allergen associated with these reactions is a ω‐5 gliadin, and patients following a gluten‐free diet have remained free of symptoms.
The aim of this study was to examine whether allergens cross‐reacting with wheat ω‐5 gliadin are present in rye, barley and oats.
Sera from 23 adult patients with wheat‐dependent, exercise‐induced anaphylaxis were examined. Cereal allergens cross‐reacting with wheat ω‐5 gliadin were identified by immunoblot inhibition. The cross‐reactive allergens were purified by gel filtration and reversed‐phase chromatography and submitted to amino acid sequencing. Cross‐reactivity was further studied by IgE ELISA and ELISA inhibition, and in vivo reactivity by skin prick testing.
In immunoblotting rabbit anti‐ω‐5 gliadin antibodies bound to 70 kDa and 32 kDa proteins in rye and a 34‐kDa protein in barley, but not to proteins in oats. N‐terminal sequencing identified these proteins as rye γ‐70 secalin, rye γ‐ 35 secalin and barley γ‐3 hordein, correspondingly. In ELISA 21/23 (91%) patients with wheat‐dependent, exercise‐induced anaphylaxis showed IgE antibodies to purified γ‐70 secalin, 19/23 (83%) to γ‐35 secalin and 21/23 (91%) to γ‐3 hordein. In ELISA inhibition ω‐5 gliadin inhibited over 90% of the IgE binding of pooled patient sera to solid‐phase γ‐secalins and γ‐3 hordein. Skin prick testing gave positive reactions to γ‐70 secalin in 10/15 (67%) patients, to γ‐35 secalin in 3/15 (20%) patients and to γ‐3 hordein in 7/15 (47%) patients.
The results of this study show that γ‐70 and γ‐35 secalins in rye and γ‐3 hordein in barley cross‐react with ω‐5 gliadin, a major allergen in wheat‐dependent, exercise‐induced anaphylaxis. These findings suggest that also rye and barley may elicit symptoms in patients with wheat‐dependent, exercise‐induced anaphylaxis. |
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ISSN: | 0954-7894 1365-2222 |
DOI: | 10.1046/j.1365-2222.2001.01023.x |