title: [Cross-reactivity between bromelain and soluble fraction from wheat flour].
abstract: It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelain has a high similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.
authors.affiliation: Food Science Laboratory, faculty of Education, Tokyo Gakugei University.
authors.forename: S
authors.initials: S
authors.lastname: Tanabe
authors.forename: S
authors.initials: S
authors.lastname: Tesaki
authors.forename: M
authors.initials: M
authors.lastname: Watanabe
authors.forename: Y
authors.initials: Y
authors.lastname: Yanagihara
mesh_terms: D001963:Bromelains / Q000276:immunology*; D003429:Cross Reactions; D000939:Epitopes; D005512:Food Hypersensitivity / Q000276:immunology; D006801:Humans; D014908:Triticum / Q000276:immunology*
chemical_list: D000939:Epitopes; D001963:Bromelains