A simple method for detecting protein antigens in flour.
Wheat, barley, rye or oat flour was dissolved in 0.2N NaOH using magnetic stirring followed by sonication. The ensuing clear solutions contained 95% of protein in the dry matter. Aliquots were electrophoresed on 12% polyacrylamide gels which were either stained with Coomassie brilliant blue or Western-blotted on nitrocellulose membrane. Incubation of the latter with serum from persons sensitized to flours allowed the detection of antigenic flour protein classes. It seems that many antigens are present in common kitchen flour.
Savolainen
H
H
IUMHT, Lausanne, Switzerland.
D000485:Allergens / Q000737:chemistry / Q000302:isolation & purification; D000941:Antigens / Q000737:chemistry / Q000302:isolation & purification*; D001249:Asthma / Q000209:etiology / Q000276:immunology; D005433:Flour / Q000009:adverse effects*; D006801:Humans; D007136:Immunoglobulins / Q000097:blood; D008970:Molecular Weight; D009784:Occupational Diseases / Q000209:etiology / Q000276:immunology; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology* / Q000302:isolation & purification
D000485:Allergens; D000941:Antigens; D007136:Immunoglobulins; D010940:Plant Proteins