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Updated: Jul 13, 2026
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Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain
Published on: March 13, 2020
Proteomic analysis of wheat flour allergens
Mitsugu Akagawa1, Tri Handoyo, Takeshi Ishii
1Department of Biological Chemistry, Division of Applied Life Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan. akagawa@biochem.osakafu-u.ac.jp
Journal of Agricultural and Food Chemistry
|July 28, 2007
Summary
This study used allergenomics to identify wheat allergens in food allergy. Researchers found low molecular weight (LMW) glutenin subunits are major IgE-binding antigens, aiding precise diagnosis.
Area of Science:
- Food science
- Immunology
- Proteomics
Background:
- Wheat allergy is a common IgE-mediated food allergy.
- Detailed molecular characterization of wheat allergens is limited.
Purpose of the Study:
- To comprehensively characterize wheat allergens using allergenomics.
- To identify specific wheat proteins triggering allergic reactions.
Main Methods:
- Proteomic strategies including 2D gel electrophoresis and mass spectrometry.
- Detection of IgE-binding proteins using patient sera.
- Analysis of tryptic peptides for protein identification.
Main Results:
- Identified four known wheat allergens: serpin, alpha-amylase inhibitor, gamma-gliadin, and LMW glutenin.
- Nine LMW glutenin subunits were the predominant IgE-binding antigens.
- Developed a 2D allergen map for wheat.
Conclusions:
- Allergenomics provides a powerful tool for identifying wheat allergens.
- The 2D allergen map can improve diagnosis and assessment of wheat allergens in food.
- LMW glutenins are key allergens in wheat allergy.
