Document Detail

Immunochemistry of food antigens.
MedLine Citation:
PMID:  6391289     Owner:  NLM     Status:  MEDLINE    
The complex mixture of molecules called food contains many types of molecules, some of which cause allergic or pseudo-allergic reactions in some humans. The identification of the antigenic molecules in the various foods and the type of allergic reaction they elicit is important for the satisfactory diagnosis in the individual patient and in the control of modified foods. The study of food antigens by crossed immunoelectrophoresis allows investigations of individual antigens without the interference of other antigens which are present simultaneously. We studied cow's milk electrophoresed into anti-bovine whey and anti-bovine casein. A number of precipitates are described, including albumin, alpha-lactalbumin, beta-lactoglobulin and immunoglobulin. The compositions of different infant milk formulae are compared with cow's milk heated under varying conditions. Albumin and immunoglobulins are the most labile components while beta-lactoglobulin is able to withstand even proteolysis by pepsin for some time. The antigenicity of these proteins in humans is shown by the presence of precipitating antibodies and specific IgE in human sera. Data from hen's egg white and wheat flour are reviewed in the same light. As an example of a reaction that is very difficult to differentiate from an immune reaction, the possible role of lectins is discussed.
B Gjesing; H Løwenstein
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Annals of allergy     Volume:  53     ISSN:  0003-4738     ISO Abbreviation:  Ann Allergy     Publication Date:  1984 Dec 
Date Detail:
Created Date:  1985-01-18     Completed Date:  1985-01-18     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0372346     Medline TA:  Ann Allergy     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  602-8     Citation Subset:  IM    
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MeSH Terms
Albumins / immunology
Antigens / immunology*
Caseins / immunology
Egg White / adverse effects
Food Hypersensitivity / immunology*
Hot Temperature
Immunoelectrophoresis, Two-Dimensional
Immunoglobulin E / immunology
Immunoglobulins / immunology
Infant Food
Lactalbumin / immunology
Lactoglobulins / immunology
Lactose / immunology
Lectins / immunology
Mast Cells / immunology
Milk / adverse effects
Milk Proteins / immunology
Plant Lectins
Plant Proteins / immunology
Secale cereale / adverse effects
Triticum / adverse effects
Reg. No./Substance:
0/Albumins; 0/Antigens; 0/Caseins; 0/Immunoglobulins; 0/Lactoglobulins; 0/Lectins; 0/Milk Proteins; 0/Plant Lectins; 0/Plant Proteins; 37341-29-0/Immunoglobulin E; 63-42-3/Lactose; 9013-90-5/Lactalbumin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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