Characterization of soybean allergens causing sensitization of occupationally exposed bakers

被引：35

作者：

Baur, X ^{[1
]}

Pau, M ^{[1
]}

Czuppon, A ^{[1
]}

Fruhmann, G ^{[1
]}

机构：

[1] UNIV MUNICH,GROSSHADERN CLIN,PNEUMOL SECT,MUNICH,GERMANY

来源：

ALLERGY | 1996年 / 51卷 / 05期

关键词：

bakers' asthma; immunoblotting; lipoxidase; soybean; soybean trypsin inhibitor; two-dimensional electrophoresis;

D O I：

10.1111/j.1398-9995.1996.tb00093.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Fourteen bakers suffering from workplace-related respiratory symptoms and sensitized to soybean were studied. Twelve of them were also allergic to wheat flour, 10 to rye flour, and five to alpha-amylase of Aspergillus oryzae (Asp o 2). IgE estimation by RAST strongly indicated that the trypsin inhibitor and lipoxidase are major allergens of soybean. Various allergenic components could be characterized by immunoblotting after two-dimensional electrophoresis. Our RAST and immunoblotting results show an interindividually different allergic response to inhalative soybean constituents, and that the trysin inhibitor (20 kDa, pI similar to 4.5) is an important inhalative soybean allergen recognized by IgE antibodies in the sera of 86% of the examined sensitized bakers.

引用

页码：326 / 330

页数：5

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