Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Miju Cho, Hyeri Lee, Min Hee Hwang, Young Keun Cheong, Chon Sik Kang, Nam Taek Lee, Namhyun Chung

Research output: Contribution to journalArticlepeer-review


Although wheat is a common staple food in the world, some people suffer from a variety of wheat allergies. For example, wheat-dependent exercise-induced anaphylaxis is induced in the gastrointestinal tract by wheat proteins. Relatively high molecular weight proteins that are salt-insoluble induce many wheat allergies. In the present study, we investigated the induction of an allergy response using crude wheat proteins, which are relatively low molecular weight, salt-soluble proteins. The crude antigen used in this study was extracted using phosphate buffered saline. When the antigen extracts from various wheat cultivars were orally administered, differentiable degrees of allergy responses were observed as measured by serum IgE and histamine secretion compared to the control. Serum IgE levels increased following administration of three of the wheat extracts. This evidence suggests that a combination of salt-soluble wheat proteins could be antigens for the induction of various allergy responses.

Original languageEnglish
Pages (from-to)55-59
Number of pages5
JournalJournal of Applied Biological Chemistry
Issue number1
Publication statusPublished - 2017

Bibliographical note

Funding Information:
This work was supported by a grant (PJ010529) from the National Institute of Crop Science, Rural Development Administration, Republic of Korea.

Publisher Copyright:
© The Korean Society for Applied Biological Chemistry 2017.

Copyright 2017 Elsevier B.V., All rights reserved.


  • Crude antigen
  • Low MW wheat protein
  • Serum IgE
  • Serum histamine
  • Wheat allergy
  • Wheat cultivar

ASJC Scopus subject areas

  • Bioengineering
  • Organic Chemistry


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