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Wheat Allergens Associated With Baker’s Asthma


G Salcedo,1 S Quirce,2 A Diaz-Perales1

1Unidad de Bioquímica, Departamento de Biotecnología, E T S Ingenieros Agrónomos, Universidad Politécnica, Madrid, Spain
2 Servicio de Alergia, IdiPAZ, Hospital Universitario La Paz, Madrid, Spain

J Investig Allergol Clin Immunol 2011; Vol. 21(2): 81-92



Baker’s asthma is a frequent occupational allergic disease caused mainly by inhalation of cereal flour, particularly wheat fl our. 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 α-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.

Key words: Baker’s asthma. Wheat allergens. Component-resolved diagnosis. α-amylase/trypsin inhibitors. Nonspecific lipid transfer protein. Prolamin.