Characterization of New 18-kDa IgE-Binding Proteins in Beer

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  • HIEMORI Miki
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • EGUCHI Yuka
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • KIMOTO Masumi
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • YAMASITA Hiromi
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • TAKAHASHI Kyoko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
  • TAKAHASHI Kiyoshi
    Department of Allergy, National Hospital Organization Minami-Okayama Medical Center
  • TSUJI Hideaki
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

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The IgE-binding proteins in beer were examined by immunoblotting analysis with sera of patients sensitive to beer. Several proteins were immunoblotted with the sera, and among these, 18-kDa proteins were identified as new IgE-binding proteins in beer. Perhaps they originated from barley as a raw material.

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