Blands J, Diamant B, Kallós P, Kallós-Deffner L, Lowenstein H
Int Arch Allergy Appl Immunol. 1976;52(1-4):392-406.
Extract of wheat flour obtained by extraction, centrifugation and dialysis was immunochemically characterized by quantitative immunoelectrophoresis using rabbit antibodies. The analysis revealed wheat flour to be composed of 40 antigens, some of which were immunologically partially identical with antigens of rye flour and of common grass pollen. Furthermore, antigens of the gliadin fraction of wheat flour were identified. 25 bakers with allergic complaints working in and around Copenhagen were clinically tested with wheat flour and related extracts. Among 13 bakers with respiratory complaints (asthma and/or rhinitis), 11 showed positive reactions to wheat flour extract when tested in histamine release from basophil leukocytes radioallergosorbent test and skin test, whereas further 2 were positive in the basophil test only. The ability of the IgE of individual sera to adsorb to the individual antigens of wheat flour was examined by means of crossed radioimmunoelectrophoresis. On the basis of these results, individual allergenic components of wheat flour were identified, three of these with comparatively high affinity and frequency.
通过提取、离心和透析获得的小麦粉提取物，采用兔抗体，通过定量免疫电泳进行免疫化学表征。分析显示，小麦粉由40种抗原组成，其中一些抗原与黑麦粉和常见草花粉的抗原在免疫上部分相同。此外，还鉴定出了小麦粉醇溶蛋白部分的抗原。对哥本哈根及其周边地区25名有过敏症状的面包师进行了小麦粉及相关提取物的临床测试。在13名有呼吸道症状（哮喘和/或鼻炎）的面包师中，11人在嗜碱性粒细胞组胺释放放射性变应原吸附试验和皮肤试验中对小麦粉提取物呈阳性反应，另外2人仅在嗜碱性粒细胞试验中呈阳性。通过交叉放射免疫电泳检测个体血清中IgE吸附到小麦粉各个抗原上的能力。基于这些结果，鉴定出了小麦粉的个体致敏成分，其中三种具有相对较高的亲和力和出现频率。
