Related Experiment Videos
[Cross-reactivity between bromelain and soluble fraction from wheat flour]
S Tanabe1, S Tesaki, M Watanabe
1Food Science Laboratory, faculty of Education, Tokyo Gakugei University.
Arerugi = [Allergy]
|January 22, 1998
Abstract:
It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelain has a high similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.