Baldo B A, Wrigley C W
Clin Allergy. 1978 Mar;8(2):109-24. doi: 10.1111/j.1365-2222.1978.tb00456.x.
Sera from two subjects with baker's asthma and six patients with coeliac condition were examined for the presence of IgE antibodies with specificities for wheat flour components. Sera were studied using the radioallergosorbent test (RAST) together with whole flour and thirteen purified and partially purified flour fractions. IgE antibodies to a number of flour components were demonstrated in the allergic bakers' sera, but the strongest reactivities were observed with wheat albumins and globulins. A more detailed examination of the flour water-soluble proteins using RAST inhibition methods demonstrated that albumins were more reactive with the allergic sera than the globulins. Apart from the results with the water-soluble proteins, the two sera showed a different pattern of reactivity with the other flour preparations. No IgE antibodies to whole flour or any of the flour components, including A gliadin, were found in the coeliac sera. Failure to detect wheat gluten- or gliadin-specific IgE antibodies indicates that IgE-mediated reactions are not important in the pathogenesis of coeliac condition. Levels of total IgE in the sera from the coeliac subjects were elevated and, with two of the sera, some success was achieved in identifying the allergens responsible for the elevation. We propose that elevation of serum IgE may frequently occur in coeliac condition and may arise due to an increased uptake of antigens via the damaged intestinal mucosa.
检测了两名患有面包师哮喘的受试者和六名患有乳糜泻的患者的血清，以确定是否存在对小麦粉成分具有特异性的IgE抗体。使用放射变应原吸附试验（RAST）以及全粉和13种纯化和部分纯化的面粉组分对血清进行了研究。在过敏性面包师的血清中证实了针对多种面粉成分的IgE抗体，但与小麦白蛋白和球蛋白的反应最强。使用RAST抑制方法对面粉水溶性蛋白进行更详细的检测表明，白蛋白与过敏性血清的反应性比球蛋白更强。除了水溶性蛋白的检测结果外，这两份血清与其他面粉制剂的反应模式也不同。在乳糜泻患者的血清中未发现针对全粉或任何面粉成分（包括α-麦醇溶蛋白）的IgE抗体。未能检测到小麦麸质或麦醇溶蛋白特异性IgE抗体表明，IgE介导的反应在乳糜泻的发病机制中并不重要。乳糜泻患者血清中的总IgE水平升高，并且在两份血清中，在鉴定导致升高的过敏原方面取得了一些成功。我们认为，血清IgE升高在乳糜泻中可能经常发生，并且可能是由于受损肠粘膜对抗原的摄取增加所致。
