Identification and Characterization of the Major Allergens in Whole Wheat Norin 61

Abstract

In order to identify the allergenic proteins in Norin 61, a Japanese domestic wheat cultivar, the soluble (F1), salt-soluble (F2), and ethanol-soluble (F3) fractions were extracted from the whole wheat. The results of antigen-induced immune responses to the sera of 13 children with wheat allergy showed that F3 had a positive reaction to all serum samples. The LC-MS/MS analysis of 2D-PAGE spots showed that the major allergens were γ-gliadin, low-molecular-weight glutenin subunits, and α-gliadin. Further, ω-5 gliadin, a major allergen in children with wheat allergy, was not detected in the ethanol fraction of Norin 61. The allergenicity of F3 decreased dramatically when boiled at pH 10, but was stable at high temperature and high pressure.