Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour |
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Authors: | Tanabe S Watanabe J Oyama K Fukushi E Kawabata J Arai S Nakajima T Watanabe M |
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Institution: | Food Science Laboratory, Faculty of Education, Tokyo Gakugei University, Japan. stana@u-gakugei.ac.jp |
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Abstract: | 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. |
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