Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour

被引:16
作者
Tanabe, S [1 ]
Watanabe, J
Oyama, K
Fukushi, E
Kawabata, J
Arai, S
Nakajima, T
Watanabe, M
机构
[1] Tokyo Gakugei Univ, Fac Educ, Food Sci Lab, Koganei, Tokyo 1848501, Japan
[2] Hokkaido Univ, Grad Sch Agr, Sapporo, Hokkaido 0608589, Japan
[3] Tokyo Univ Agr, Dept Nutr Sci, Tokyo 1560054, Japan
[4] Tohoku Univ, Grad Sch Agr Sci, Div Life Sci, Sendai, Miyagi 9818555, Japan
关键词
wheat allergy; allergen; polysaccharide; mannoglucan;
D O I
10.1271/bbb.64.1675
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
A new polysaccharide with a molecular weight of 5.0 x 10(4) was isolated as a possible wheat allergen from a water-soluble fraction of flour by affinity chromatography and gel filtration. The isolated polysaccharide was found to be a possible wheat allergen, as it bound specifically to IgE antibodies in the sera of patients allergic to the water-soluble fraction of flour. Chemically, the sugar moiety of the polysaccharide consisted of D-glucose and D-mannose with beta-1,4-linkages in a molar ratio of 4,4:1, Since this mannoglucan is thought to be stable in our body, it would act as a remaining allergen to cause a long-lasting allergic reaction to wheat flour.
引用
收藏
页码:1675 / 1680
页数:6
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