Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour.
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.
Tanabe
S
S
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University, Japan. stana@u-gakugei.ac.jp
Watanabe
J
J
Oyama
K
K
Fukushi
E
E
Kawabata
J
J
Arai
S
S
Nakajima
T
T
Watanabe
M
M
D000485:Allergens / Q000737:chemistry / Q000302:isolation & purification*; D002236:Carbohydrate Conformation; D002846:Chromatography, Affinity; D002850:Chromatography, Gel; D004797:Enzyme-Linked Immunosorbent Assay; D005433:Flour / Q000032:analysis*; D005512:Food Hypersensitivity; D005947:Glucose / Q000032:analysis; D006801:Humans; D007073:Immunoglobulin E / Q000096:biosynthesis; D009682:Magnetic Resonance Spectroscopy; D008358:Mannose / Q000032:analysis; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification*; D014908:Triticum / Q000737:chemistry*
D000485:Allergens; D011134:Polysaccharides; D007073:Immunoglobulin E; D005947:Glucose; D008358:Mannose