Cereals, allergenic proteins

Allergenic Proteins in Wheat and Cereal The Biochemical, Biological,... 

Advances in Modifications of Biochemical Properties of Cereal Allergens The Effect of Environmental Stresses on Allergic Properties of Cereal Proteins and the Problem of Safety of Genetically... 

ALLERGENIC PROTEINS IN WHEAT AND CEREAL THE BIOCHEMICAL, BIOLOGICAL, AND IMMUNOLOGICAL PROPERTIES OF MAIN CEREAL ALLERGENS... 

ADVANCES IN MODIFICATIONS OF BIOCHEMICAL PROPERTIES OF CEREAL ALLERGENS THE EFFECT OF ENVIRONMENTAL STRESSES ON ALLERGIC PROPERTIES OF CEREAL PROTEINS AND THE PROBLEM OF SAFETY OF GENETICALLY MODIFIED CEREALS... 

Oryza sativa (Poaceae) [seed] RAP (Rice allergenic protein) = RA17 (135 aa 15 kDa 10 Cys) Cereal ocAmylase /Trypsin inhibitor family homologue [305, 306]... 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

Szabo, E., Haj6s, G., and Matuz, J. 2002. Identification of major allergens of cereal proteins by electrophoretic methods. Pol J Food Nutr Sci 1 l/52(Suppl. 2) 131-134. 

Cereal prolamins, named glutenins and gliadins in wheat, secalins in rye, and horde-ins in barley, are major storage proteins of the cereal grain endosperm. These sulfur-rich proteins comprise an N-terminal domain of proline- and glutamin-rich repeats and a C-terminal domain responsible for intrachain disulfide bonds (Breiteneder and Radauer 2004). So far, y-3 hordein (Hor v 21) from barley, Sec c 20 from rye, as well as Tri a 19 and Tri a 26 from wheat are included in the IUIS allergen list. 

Homologous to cereal trypsin/aAI family proteins inactive as aAI [allergenic, anti-insect] aA [antifungal, anti-insect]... 

Proteins of several foods have been identified as common allergens milk, legumes, eggs, cereals, seafood, etc. However, many patients suffering from a given food protein allergy are often sensitive also to other food proteins [188,189,190,191],... 

In conclusion, many oilseeds and cereal grains being considered as sources of protein for future food products contain compounds with allergenic or antinutrient properties. Unless precautions are taken to remove or detoxify such compounds, undesirable effects can occur. However, with the technology available for food processing today, our food supply is quite safe and should not present serious problems for consumers. 

Fremont S, KannyG, BieberS, Nicolas JP, Monerer-Vautrin DA (1996). Identification of a masked allergen, alpha-lactalbumin, in baby-food cereal flour guaranteed free of cow s milk protein. Allergy, 51 749-754. 

Allergy to flour dust in bakers has been known since 1700 [44, 45]. Baker s asthma is a well-known occupational disease caused by IgE-mediated sensitization to cereal - mainly wheat, rye and barley - proteins. Hjorth [46] stated that most baker s dermatitis was associated with an immediate-type hypersensitivity. Herxheimer [47, 48] studied the development of skin sensitivity in baker s apprentices for 5 years and showed that the percentage of sensitive subjects increased gradually until a constant figure of 20% was reached. Many different proteins were identified as allergenic in wheat flour, especially in the water-soluble albumin and globulin fractions [49]. There is extensive cross-reactivity between these cereals, and -to a minor extent - between them and other cereals such as oat, corn and rice [50]. 

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