1. Allergy to Aspergillus-derived enzymes in the baking industry: Identification of β- xylosidase from Aspergillus niger as a new allergen (Asp n 14) 
Ingrid Sander, PhD a, Monika Raulf-Heimsoth, PhD a, Christoph Siethoff, PhD b, Christiane Lohaus, PhDb, Helmut E. Meyer, PhDb, Xaver Baur, MDa 
Journal of Allergy and Clinical Immunology 
Volume 102, Issue 2, Pages (August 1998)
DOI: /S (98)
Copyright © 1998 Mosby, Inc. Terms and Conditions

2. Fig. 1
SDS-PAGE of dithiothreitol-treated (lanes 1 to 4) and nonreduced (lanes 5 and 6) enzyme preparations. Xylanase (lanes 1 and 5), cellulase (lanes 2 and 6), glucoamylase (lanes 3 and 7), and α-amylase (lanes 4 and 8) were electrophoresed and stained with Coomassie brilliant blue.
Journal of Allergy and Clinical Immunology  , DOI: ( /S (98) )
Copyright © 1998 Mosby, Inc. Terms and Conditions

3. Fig. 2
Xylanase proteins (180 μg) were separated by SDS-PAGE and electroblotted onto polyvinylidene difluoride membrane. Membrane strips were stained with Coomassie brilliant blue (Lane C) or reacted to bakers' sera with positive EAST to xylanase (lanes 1 to 8) and secondary alkaline phosphatase-labeled anti-human IgE. Serum of health care worker with latex allergy (lane N) was used as negative control.
Journal of Allergy and Clinical Immunology  , DOI: ( /S (98) )
Copyright © 1998 Mosby, Inc. Terms and Conditions

4. Fig. 3
IPG-Dalt of xylanase (20 μg protein was applied at cathode). First dimension IPG 4 to 9; second dimension SDS-PAGE, T = 10% (silver stain).
Journal of Allergy and Clinical Immunology  , DOI: ( /S (98) )
Copyright © 1998 Mosby, Inc. Terms and Conditions