Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour

Article abstract of DOI:10.1271/bbb.64.1675

A new polysaccharide with a molecular weight of 5.0 × 10⁴ 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 β-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.

Full text of DOI:10.1271/bbb.64.1675

Bioscience, Biotechnology, and Biochemistry
ISSN: 0916-8451 (Print) 1347-6947 (Online) Journal homepage: http://www.tandfonline.com/loi/tbbb20
Isolation and Characterization of a Novel
Polysaccharide As a Possible Allergen Occurring in
Wheat Flour
Soichi TANABE, Jun WATANABE, Kazunobu OYAMA, Eri FUKUSHI, Jun
KAWABATA, Soichi ARAI, Tasuku NAKAJIMA & Michiko WATANABE
To cite this article: Soichi TANABE, Jun WATANABE, Kazunobu OYAMA, Eri FUKUSHI, Jun
KAWABATA, Soichi ARAI, Tasuku NAKAJIMA & Michiko WATANABE (2000) Isolation and
Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour,
Bioscience, Biotechnology, and Biochemistry, 64:8, 1675-1680, DOI: 10.1271/bbb.64.1675
To link to this article: http://dx.doi.org/10.1271/bbb.64.1675
Published online: 22 May 2014.
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Date: 08 June 2016, At: 22:12