title: Grain and legume allergy.
abstract: Among grains and legumes, wheat and soybean are the most frequent and well-characterized allergenic foods. Wheat proteins are divided into water/salt-soluble and water/salt-insoluble (gluten) fractions. The most dominant allergen in the former is α-amylase/trypsin inhibitor, which acts as an inhaled allergen causing baker's asthma. Gluten allergens, including ω-5 gliadin and high- and low-molecular-weight glutenins, contribute to wheat-dependent exercise-induced anaphylaxis in adults and immediate-type wheat allergies, including anaphylaxis, in children. Recently, wheat allergies exclusively caused by hydrolyzed wheat proteins or deamidated glutens have been reported, and the presence of unique IgE-binding epitopes has been suggested. Soybean allergens contributing to immediate-type allergic reactions in children are present in seed storage proteins, namely Gly m 5, Gly m 6 and Gly m 8. However, pollen-related soybean allergy in adults is caused by the Bet v 1 homolog of soybeans, Gly m 4. Taken together, the varying clinical manifestations of wheat and soybean allergies are predominantly caused by their different allergen components.
authors.affiliation: Department of Allergy, Aichi Children's Health and Medical Center, Aichi, Japan.
authors.forename: Komei
authors.initials: K
authors.lastname: Ito
mesh_terms: D000485:Allergens / Q000009:adverse effects / Q000276:immunology*; D000707:Anaphylaxis / Q000150:complications / Q000453:epidemiology / Q000276:immunology; D002648:Child; D002523:Edible Grain / Q000009:adverse effects / Q000276:immunology*; D007887:Fabaceae / Q000009:adverse effects / Q000276:immunology*; D005512:Food Hypersensitivity / Q000150:complications* / Q000453:epidemiology / Q000276:immunology* / Q000628:therapy; D005983:Glutens / Q000276:immunology; D006801:Humans; D007167:Immunotherapy; D008297:Male; D010940:Plant Proteins / Q000009:adverse effects / Q000276:immunology*; D013025:Glycine max / Q000276:immunology; D014908:Triticum / Q000276:immunology; D021182:Wheat Hypersensitivity / Q000150:complications / Q000453:epidemiology / Q000276:immunology / Q000628:therapy
chemical_list: D000485:Allergens; D010940:Plant Proteins; D005983:Glutens