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Stability of cereal allergens

E Varjonen¹, F Björkstén, J Savolainen

¹Department of Dermatology, Helsinki University Central Hospital, Finland.

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology

|April 1, 1996

Summary

Proper storage of cereal allergen extracts, such as in 50% glycerol at 4°C, ensures stability for up to 21 months. Heat processing reduces allergenicity, making unheated materials essential for accurate food allergy testing.

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Area of Science:

Food science
Allergy research
Protein chemistry

Background:

Ingested and inhaled cereal dusts can trigger IgE-mediated allergies.
Current allergy testing methods show variable results, potentially due to degraded or unsuitable testing materials.

Purpose of the Study:

To assess the stability of wheat, rye, barley, and oat protein allergens under various storage conditions (media, time, temperature).
To investigate the impact of heat processing on the allergenic proteins in wheat flour.

Main Methods:

Proteins were separated using SDS-PAGE and visualized via immunoblotting or Coomassie staining after storage.
IgE-binding capacity of wheat flour proteins was assessed after heat processing.

Main Results:

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Wheat, rye, and barley allergens remained stable for over 21 months when stored at 4°C in 50% glycerol/0.45% NaCl.
Oat allergens were stable for 10 months under the same conditions.
Heat processing reduced IgE-binding capacity, with effects increasing with temperature and time, but never fully abolished it.

Conclusions:

Cereal allergen preparations are best stored lyophilized or refrigerated in 50% glycerol.
Unheated allergen materials are recommended for food allergy testing to maintain sensitivity.