Circulating and secretory antibodies to specific food proteins in adults
S M Hampton1, J B Morgan, M R Smith
1Department of Biochemistry, University of Surrey, Guildford, UK.
Indirect enzyme-linked immunosorbent assays (ELISA) for the detection of antibodies to gliadin, beta-lactoglobulin and ovalbumin have been developed. Specific antibody immunoglobulin levels were quantified. Serum and saliva samples were collected from twenty normal subjects and measured for the presence of specific antibodies. For each subject food intake was calculated from a 7-d weighed food inventory record. The total IgG level was 14.2 +/- 4.3 mg/ml (mean +/- s.d.). Levels of beta-lactoglobulin IgG were significantly lower than ovalbumin IgG levels (130 +/- 130 micrograms/ml versus 637 +/- 703 micrograms/ml, P less than 0.01). Gliadin IgG levels were also significantly lower than ovalbumin IgG levels (262 +/- 398 micrograms/ml versus 637 +/- 703 micrograms/ml, P less than 0.05). However, no significant difference was observed between gliadin and ovalbumin IgA levels in the subjects (29 +/- 39 per cent versus 56 +/- 122 per cent). A significant correlation was observed between ovalbumin IgG levels in serum and dietary intake of egg protein (r = 0.46, P less than 0.05). No other significant correlations were observed.
Indirect enzyme-linked immunosorbent assays (ELISA) for the detection of antibodies to gliadin, beta-lactoglobulin and ovalbumin have been developed. Specific antibody immunoglobulin levels were quantified. Serum and saliva samples were collected from twenty normal subjects and measured for the presence of specific antibodies. For each subject food intake was calculated from a 7-d weighed food inventory record. The total IgG level was 14.2 +/- 4.3 mg/ml (mean +/- s.d.). Levels of beta-lactoglobulin IgG were significantly lower than ovalbumin IgG levels (130 +/- 130 micrograms/ml versus 637 +/- 703 micrograms/ml, P less than 0.01). Gliadin IgG levels were also significantly lower than ovalbumin IgG levels (262 +/- 398 micrograms/ml versus 637 +/- 703 micrograms/ml, P less than 0.05). However, no significant difference was observed between gliadin and ovalbumin IgA levels in the subjects (29 +/- 39 per cent versus 56 +/- 122 per cent). A significant correlation was observed between ovalbumin IgG levels in serum and dietary intake of egg protein (r = 0.46, P less than 0.05). No other significant correlations were observed.
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