Detection of Antigens Reactive to IgE and IgA during Wheat Seed Maturation and in Different Wheat CultivarsConstantin C.a · Touraev A.c · Heberle-Bors E.c · Quirce S.d · Huber W.D.b · Valenta R.a
aDivision of Immunopathology, Department of Pathophysiology, Center of Physiology, Pathophysiology and Immunology and bDepartment of Pediatrics, Medical University of Vienna, and cMax F. Perutz Laboratories, University of Vienna, Vienna, Austria; dAllergy Department Fundación Jiménez Díaz, Universidad Autónoma de Madrid, Madrid, Spain
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Background: Dietary intake of wheat causes hypersensitivity reactions in patients suffering from IgE-mediated food allergy and coeliac disease. Aim: To study the expression of IgE- and IgA-reactive antigens during wheat seed maturation and in different wheat cultivars. Methods: Summer wheat was grown in a glasshouse and seeds were harvested at defined maturation stages. Mature seeds were obtained from 13 different defined cultivars. Protein extracts were prepared from different maturation stages and cultivars with a standardized procedure based on seed weight and analysed by IgE and IgA immunoblotting using sera from clinically defined patients suffering from wheat allergy or coeliac disease. Results: With a few exceptions the expression of IgE- and IgA-reactive wheat antigens increased during wheat seed maturation. Wheat cultivars could be identified in which the expression of certain IgE- and IgA-reactive components was strongly reduced or not detectable. Conclusions: The expression of IgE- and IgA-reactive antigens depends on wheat seed maturation and varies in different wheat cultivars.
© 2009 S. Karger AG, Basel
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