CROSS-REACTIVITY BETWEEN BROMELAIN AND SOLUBLE FRACTION FROM WHEAT FLOUR

DOI 5 Citations 14 References
  • Tanabe Soichi
    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
  • Tesaki Shoko
    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
  • Watanabe Michiko
    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
  • Yanagihara Yukiyoshi
    Clinical Research Center for Allergy, National Sagamihara Hospital

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Other Title
  • 小麦アレルゲンとパイナップル由来酵素ブロメラインの交叉反応性

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Description

It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelainhas a highly similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.

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