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Related Experiment Video

Updated: May 10, 2026

Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E (sIgE)

Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E (sIgE)

Published on: April 21, 2019

Lectins and the radioallergosorbent test.

D Barnett¹, M E Howden

¹Commonwealth Scientific and Industrial Research Organization, Division of Food Research, North Ryde, Australia.

The Journal of Allergy and Clinical Immunology

|October 1, 1987

Summary

Lectin binding of immunoglobulin E (IgE) to common food allergens like legumes and wheat was investigated. Results show that while non-immune binding is minimal, specific IgE binding to certain lectins suggests their role in allergic responses.

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Area of Science:

Allergy and Immunology
Food Science
Biochemistry

Background:

Lectin binding to immunoglobulin E (IgE) may influence allergy testing.
Legume and wheat allergens are common causes of food allergies.

Purpose of the Study:

To investigate the role of lectin binding of IgE in RAST for legume and wheat extracts.
To determine if lectin-specific sugars can inhibit IgE binding to these allergens.

Main Methods:

Lectins from various legumes and wheat germ were coupled to RAST discs.
RAST inhibition assays were performed using sera from sensitive patients and lectin-specific sugars.
Total IgE levels and endogenous glucose were measured in patient sera.

Main Results:

Inhibition of RAST by sugars was minimal, suggesting limited non-immune IgE binding to lectins on paper discs.
Significant immune binding of specific IgE to certain lectins was observed.
Endogenous glucose in sera may cause some self-inhibition of lectin binding.

Conclusions:

Non-immune lectin binding of IgE is not significant in standard RAST for these allergens.
Specific IgE binding to certain lectins indicates their potential importance in IgE-mediated allergic responses.
Further research is needed to elucidate the precise mechanisms of lectin involvement in food allergies.