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α-Purothionin, a new wheat allergen associated with severe allergy

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Presentation on theme: "α-Purothionin, a new wheat allergen associated with severe allergy"— Presentation transcript:

1 α-Purothionin, a new wheat allergen associated with severe allergy
Sandra Pahr, MSc, Claudia Constantin, PhD, Nikolaos G. Papadopoulos, MD, PhD, Stavroula Giavi, MD, Mika Mäkelä, MD, PhD, Anna Pelkonen, MD, PhD, Christof Ebner, MD, Adriano Mari, MD, Sandra Scheiblhofer, PhD, Josef Thalhamer, PhD, Michael Kundi, MD, PhD, Susanne Vrtala, PhD, Irene Mittermann, PhD, Rudolf Valenta, MD  Journal of Allergy and Clinical Immunology  Volume 132, Issue 4, Pages e4 (October 2013) DOI: /j.jaci Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

2 Fig 1 Sequence identities (percentages) of wheat α-purothionin with homologous proteins in other plants. Conserved cysteine residues are boxed; dashes represent gaps, and dots represent identical amino acids. Journal of Allergy and Clinical Immunology  , e4DOI: ( /j.jaci ) Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

3 Fig 2 IgE reactivity of patients with wheat food allergy (patients 1-16; A), patients with grass pollen allergy (patients G1-G15; B), or nonallergic subjects (patients N1-N16; C) to rTri a 37 (α-purothionin) For control purposes, serum from a nonallergic subject (N), buffer alone (B), or serum from a patient with α-purothionin allergy (P; patient 2 in Table E1) were included. HSA, Human serum albumin. Journal of Allergy and Clinical Immunology  , e4DOI: ( /j.jaci ) Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

4 Fig E1 Accumulation of Tri a 37 in wheat seeds during maturation. Wheat extracts from wheat seeds at different times of maturation (days 7, 10, 15, 20, 25, 30, and 35) were separated by means of SDS-PAGE and stained with Coomassie blue (A), blotted onto nitrocellulose, and tested with α-purothionin–specific rabbit antibodies (B) or the corresponding preimmune serum (C). Journal of Allergy and Clinical Immunology  , e4DOI: ( /j.jaci ) Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

5 Fig E2 Detection of α-purothionin–related proteins in rye and barley. Nitrocellulose-blotted wheat, rye, and barley seed extracts were tested with α-purothionin–specific rabbit antibodies (lanes I) or with the corresponding preimmune serum (lanes P). Molecular weights are indicated at left in kilodaltons. Journal of Allergy and Clinical Immunology  , e4DOI: ( /j.jaci ) Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

6 Fig E3 Detection of α-purothionin in different types of bread. Nitrocellulose-blotted extracts from rolls, brown bread, and rye bread (inside; crust), as well as gluten-free bread, were incubated with α-purothionin–specific rabbit antibodies (lanes I) or the corresponding preimmune serum (lanes P). Molecular weights are indicated at left in kilodaltons. Journal of Allergy and Clinical Immunology  , e4DOI: ( /j.jaci ) Copyright © 2013 American Academy of Allergy, Asthma & Immunology Terms and Conditions

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