title: Screening the allergenic repertoires of wheat and maize with sera from double-blind, placebo-controlled food challenge positive patients.
abstract: BACKGROUND
  Food allergy to wheat and maize is an increasing factor of deterioration of life quality, especially childhood and can, in rare cases, even induce anaphylaxis. Although omega-5 gliadin from wheat and maize lipid transfer protein have been characterized as major cereal allergens on the molecular level, the list of food allergens is far to be complete.
  
  
  METHODS
  To identify the IgE-binding repertoires of wheat and maize we screened respective cDNA libraries displayed on phage surface with sera from patients with a confirmed food allergy. The study included six patients with a positive double-blind, placebo-controlled food challenge (DBPCFC) to wheat, nine patients with a positive DBPCFC to maize, and six patients with anaphylactic reactions after ingestion of wheat.
  
  
  RESULTS
  The enriched sequences encoding IgE-binding proteins showed heterogeneous repertoires for both, wheat and maize. The selected wheat repertoire yielded 12, the maize repertoire 11 open reading frames. Among these we identified allergens belonging to already characterized allergens families, such as gliadin, profilin and beta-expansin. Besides, we found novel proteins with high cross-reactive potential, such as thioredoxins, as well as sequences that had so far not been related to cereal allergy at all. The IgE-binding capacity of some selected proteins was evaluated in vitro and cross-reactivity was demonstrated by competition ELISA.
  
  
  CONCLUSIONS
  With regard to the heterogeneity of the characterized sequences as well as to the biochemical nature of the new allergens detected we conclude that wheat and maize-related food allergy is more complex than so far anticipated.
authors.affiliation: Swiss Institute of Allergy and Asthma Research (SIAF), Davos Platz, Switzerland.
authors.forename: M
authors.initials: M
authors.lastname: Weichel
authors.forename: N J
authors.initials: NJ
authors.lastname: Vergoossen
authors.forename: S
authors.initials: S
authors.lastname: Bonomi
authors.forename: J
authors.initials: J
authors.lastname: Scibilia
authors.forename: C
authors.initials: C
authors.lastname: Ortolani
authors.forename: B K
authors.initials: BK
authors.lastname: Ballmer-Weber
authors.forename: E A
authors.initials: EA
authors.lastname: Pastorello
authors.forename: R
authors.initials: R
authors.lastname: Crameri
mesh_terms: D000293:Adolescent; D000328:Adult; D017677:Age Distribution; D000485:Allergens / Q000276:immunology; D000707:Anaphylaxis / Q000276:immunology; D015153:Blotting, Western; D002648:Child; D004311:Double-Blind Method; D005260:Female; D005512:Food Hypersensitivity / Q000097:blood / Q000175:diagnosis* / Q000453:epidemiology; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis / Q000276:immunology*; D015994:Incidence; D008297:Male; D008403:Mass Screening; D008875:Middle Aged; D012016:Reference Values; D018570:Risk Assessment; D012680:Sensitivity and Specificity; D017678:Sex Distribution; D021182:Wheat Hypersensitivity / Q000097:blood / Q000175:diagnosis*; D003313:Zea mays / Q000276:immunology*
chemical_list: D000485:Allergens; D007073:Immunoglobulin E