A MAJOR BAKERS ASTHMA ALLERGEN FROM RYE FLOUR IS CONSIDERABLY MORE ACTIVE THAN ITS BARLEY COUNTERPART

被引：31

作者：

GARCIACASADO, G

ARMENTIA, A

SANCHEZMONGE, R

SANCHEZ, LM

LOPEZOTIN, C

SALCEDO, G

机构：

[1] ETS INGN AGRON, UNIDAD BIOQUIM, E-28040 MADRID, SPAIN

[2] HOSP RIO ORTEGA, SECC ALERGIA, E-47010 VALLADOLID, SPAIN

[3] FAC MED OVIEDO, DEPT BIOL FUNC, E-33006 OVIEDO, SPAIN

来源：

FEBS LETTERS | 1995年 / 364卷 / 01期

关键词：

BAKERS ASTHMA; ALLERGEN; ALPHA-AMYLASE INHIBITOR FAMILY; SEQUENCE HOMOLOGY; RYE;

D O I：

10.1016/0014-5793(95)00355-D

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

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 alpha-amylases or trypsin was found for these two proteins, their N-terminal sequencing revealed considerable similarity to several members of the cereal alpha-amylase/trypsin inhibitor family.

引用

页码：36 / 40

页数：5

共 28 条

[1]

INVIVO ALLERGENIC ACTIVITIES OF 11 PURIFIED MEMBERS OF A MAJOR ALLERGEN FAMILY FROM WHEAT AND BARLEY FLOUR [J].