This is a review articles and studies on wheat allergens associated with Baker’s Asthma - GreenMedInfo Summary
Wheat allergens associated with Baker's asthma.
J Investig Allergol Clin Immunol. 2011 ;21(2):81-92; quiz 94. PMID: 21462797
Unidad de Bioquímica, Departamento de Biotecnología, E T S Ingenieros Agrónomos, Universidad Politécnica, Madrid, Spain. email@example.com
Baker's asthma is a frequent occupational allergic disease caused mainly by inhalation of cereal flour, particularly wheat flour. This review deals with the current diagnosis and immunomodulatory treatments, as well as the role of wheat allergens as molecular tools to enhance management and knowledge of this disease. The review also discusses the current status of several salt-soluble proteins (albumins and globulins)--cereal alpha-amylase/trypsin inhibitors, peroxidase, thioredoxin, nonspecific lipid transfer protein, serine proteinase inhibitor, and thaumatin-like protein-as well as salt-insoluble storage proteins (prolamins, namely, gliadins and glutenins) as allergens associated with baker's asthma. Finally, current limitations to using these proteins as molecular tools for diagnosis and immunotherapy are highlighted.