Wheat allergens

Wheat Allergen checker [Wheat] Oriental Yeast Co., Ltd. Tiihcin precursor gene 141... 

Tanabe, S., Arai, S., Yanagihara, Y., Mita, H., Takahashi, K., and Watanabe, M. 1996. A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope. Biochem Biophys Res Commun 219(2) 290-293. 

Maruyama, N., Ichise, K., Katsube, T., Kishimoto, T., Kawase, S., Matsumura, Y., Takeuchi, Y., Sawada, T., Utsumi, S. 1998. Identification of major wheat allergens by means of Escherichia coli expression system. EurJBiochem 255 739-745. 

Simonato, B., Pasini, G., Giannattasio, M., Peruffo, A.D., De Lazzari, F., and Curioni, A. 2001. Food allergy to wheat products The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust. JAgric Food Chem 49(11) 5668-5673. 

Fukush E, Tanabe S, Watanabe M, Kawabata J (1998). NMR analysis of a model pentapeptide, acetyl-Gln-Gln-Gln-Pro-Pro, as an epitope of wheat allergen. J. Magn Reson. Chem., 36 10 741-746. 

The most frequent elicitators of food allergy in children are peanuts and tree nuts [ 17]. In France the prevalence of food allergy has been estimated to be 3.2% [18]. Furthermore, in this study, food was identified as the most common cause of anaphylaxis. Here the major identified food allergens besides peanuts and tree nuts were shellfish, wheat and lupine flour [18]. 

Immunoassays are extremely important in determination of the content of particular allergens in food, for example, Ara h 1 and Ara h 2 allergens in peanuts (Hefle, 2006), tree nuts and seeds in food (Koppelman, 2006), dairy and egg allergens as residues in food (Demeulemester and Giovannacci, 2006), soy, fish, and crustaceans in food (Koppelman, 2006), wheat gluten in food (Janssen, 2006). 

Other applications involve detection of adulteration of dairy products with soy, pea, and wheat proteins (Haasnoot et al., 2001), presence of asrcasein in milk (the detection threshold for this protein was 0.87pg/mL) (Muller-Renaud et al., 2005), [3-casein in milk and cheese (Muller-Renard et al., 2004), and detection of peanut allergenic proteins (the detection threshold for this protein was 0.7 pg/mL) (Mohammed et al., 2001). 

Janssen, F. 2006. Detecting wheat gluten in food. In Detecting Allergens in Food, S.J. Koppelman and S.L. Hefle, Eds., pp. 244—272. Woodhead Publishing Limited, Cambridge, England. 

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