Hypoallergenic Characteristics of Wheat Flour Produced by Stepwise Polishing

Figures & data

Table 1 Compositions of proteins in polished-graded wheat flours (g/100 g flour)

Fraction	Albumin/globulin	Gliadin	Glutenin
C1	4.50cd	0.43a	1.28a
C2	5.43d	1.09b	1.48a
C3	3.93bcd	1.53b	1.77a
C4	3.84bcd	1.44b	1.55a
C5	2.87abc	1.21b	1.42a
C6	2.34ab	1.34b	1.79a
C7	2.16a	1.22b	1.66a
C8	1.99a	1.34b	1.68a
Mean values of triplicate in the same column followed by the same letter are not significantly different at P < 0.05 (by Tukey test).

Table 2 Characteristic of wheat-allergic subjects

Patient	Age (year)	Sex	RIST (IU/ml)	RAST (IU/ml)	Other symptoms
1∗	22.1	M	nd∗∗	∼0.3
2	4.2	M	92	6.8
3	6.5	M	220	2.5	Eczema, Damaged ears
4	19.1	F	12,000	5.4
5	6.1	M	502	13.5	Respiratory diseases
6	6.6	F	390	nd	Atopic dermatitis
7	10.4	M	3,100	7.0
8	5.1	F	5,300	820.0
∗1: control serum was obtained from a healthy adult volunteer who had no clinical history of allergic diseases;
∗∗nd: not detected.

Figure 1 ELISA of control (no. 1) and seven positive (no. 2-8) wheat-allergy patient's sera reacted 3 to crude protein of wheat grain (average ± standard error of the mean, n = 3).

Table 3 Reaction of patient sera on wheat-allergic proteins by Western blot analysis. ^a

Patients	Protein fractions (kDa)
	<20	21–30	31–50	>50
1	−	−	−	−
2	+	−	++	++
3	+	+	+++	+++
4	+	+	+++	+++
5	+	+	+++	+++
6	+	+	++	+++
7	+	−	++	++
8	+	−	+	++
^a −: not binding; + : low (intensity < 40%); ++: medium (intensity 41–80%); +++: strong (intensity > 81%).

Figure 2 Reaction of allergy-specific human IgE to wheat on protein fraction. A, SDS-PAGE of 6 crude samples. B, Salt-soluble albumin/globulin. C, Salt-insoluble protein (glutenin). D, Alcohol-7 soluble protein (gliadin). M, protein marker; C1-C8, polished-graded wheat flours.

Figure 3 Reaction of allergy-specific human IgE to various protein fractions obtained from 10 polished-graded wheat flours.