Identification of Wheat Allergens

Several research groups have identified IgE-binding wheat proteins associated with baker's asthma or atopic dermatitis. This review pinpoints our attempts at the structural identification of wheat allergens using sera from atopic dermatitis patients with definite wheat allergy. Two thirds of patients tested were gluten-sensitive. An IgE-binding peptide was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-GlnGln-(Gln-)Pro-Pro-Phe)4. The peptide originated from low-molecularmass glutenin. The epitope in the allergenic peptide was Gln-Gln-GlnPro-Pro. The N-terminal glutamine and the two proline residues were essential for epitopic function as determined by the IgE-binding potencies of synthetic peptides. In the meantime, a new IgE-binding 60kDa glycoprotein and a mannoglucan were identified as potential allergens. Other wheat allergens, for example, alpha-amylase inhibitors, are also discussed. (Internet Symposium on Food Allergens 2001, 3(4):163-70) wheat allergens atopic dermatitis glutenin glycoprotein mannoglucan synthetic peptides