Allergy information for: Barley (Hordeum vulgare )

  • Name: Barley
  • Scientific Name: Hordeum vulgare
  • Occurrence:

    Barley is used to make beer. It is also found in bread, soups, stews and museli. More information..
  • Allergy Information:

    Adverse reactions to wheat have been more frequently reported than to other cereal-based foods. The best defined of these are coeliac disease and IgE-dependent wheat allergy, both of which result from malfunctioning of the immune system. Allergies to other cereals such as maize, sorghum and millet, are not common and are not related to reactions triggered by wheat, rye, barley and oats. As a consequence individuals with wheat allergy, including coeliac disease, can usually eat maize-based foods such as polenta. However, allergic reactions to maize can result from the fruit allergies found in the South of Europe which often start with reactions to peach.

    Coeliac disease is triggered by the gluten fraction of wheat or by the gluten-like proteins found in other closely related cereals such as rye, barley. Some sensitive individuals may also react to oats. The gut reacts to the gluten and becomes smooth, loosing its ability to absorb nutrients; symptoms including diarrhoea as well as deficiencies in nutrients like vitamins. It can manifest itself in childhood, affecting children’s growth and development, or in adult hood. As there is no cure individuals with coeliac disease have to avoid eating gluten for life. However, coeliac disease does not cause the potentially fatal reaction of anaphylaxis if gluten is accidentally eaten.

    In contrast IgE-mediated cereal allergies can be caused by the antibody molecule IgE binding to many proteins, not just gluten. Sometimes the reactions (often severe) only develop if an individual takes exercise within a few hours of eating wheat or related cereals, in a condition called exercise-induced anaphylaxis. Individuals with wheat allergy often react to closely related cereals like barley and rye, less frequently to the more distant relative, oats. Diagnosis of cereal allergies can be complicated by the fact that some of the blood tests for cereal food allergy can accidentally detect allergy to grass pollens instead.

    As a consequence of these adverse reactions, cereals containing gluten, (i.e. wheat, rye, barley, oats, spelt or their hybridized strains) have been included in Annex IIIa of the food labelling directive along with derived products. Temporary exceptions to the labelling rule (derogations) have been granted for wheat based glucose syrups including dextrose, wheat based maltodextrins, glucose syrups based on barley and cereals used in distillates for spirits.
  • Other Information:
  • Taxonomic Information: NEWT http://www.ebi.ac.uk/newt/display?from=null&search=4513
  • Last modified: 18 October 2006

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    References (0)

      Clinical History

      • Number of Studies:6-10
      • Number of Patients:>50
      • Symptoms:

        Mathelier-Fusade et al. (2002) [880] report a case of food dependent exercise induced anaphylaxis, FDEIA, to barley.

        Asero et al (2001) [794] report a patient who experienced repeated episodes of systemic urticaria/angioedema from beer.

        Figueredo et al. (1999) [796] report a patient with urticaria, angioedema of the face, and wheezy dyspnea to beer.

        Fernandez-Anaya et al. (1999) [797] reported 3 patients with 1. a tingling sensation in her face, lip angioedema, chest tightness, dyspnea, and rhinoconjunctivitis 2. a “lump in the throat,” tongue angioedema, cough, wheezing, generalized urticaria, and fainting 3. generalized urticaria.

        Bonadonna et al. (1999) [795] describe two cases of severe systemic reactions due to beer ingestion: one case of anaphylaxis requiring emergency care and one of generalized urticaria and angioedema.

        Curioni et al. (1999) [798] report 3 patients with 1. Generalized urticaria and laryngeal oedema with dyspnea on two occasions immediately after drinking beer. 2. Several episodes of generalized urticaria with swelling of oral mucosa and pruritus shortly after drinking beer. The most recent episode included generalized urticaria and laryngeal oedema with dyspnea, requiring emergency treatment. 3. Initially mild facial angioedema and itching of the mouth after drinking beer. Subsequently, generalized urticaria, facial angioedema and general malaise immediately after drinking beer.

        Neise & Sennekamp (1996) [879] report 22 patients with pharyngitis, enteritis, rhinitis, edema of the the eyelids, urticaria, and a broad spectrum of other less frequent symptoms to barley malt.

        Santucci et al. (1996) [1123] report 3 patients with respectively diffuse urticaria and oedema of the oral mucosa; oedema of the lower lip, mouth and face; diffuse urticaria and swelling of the oral mucosa after drinking beer. The first two required emergency treatment and also suffered milder symptoms from polenta (and in the first patient underdone pizza).

        Keller & Schwanitz (1994) [1122] report a patient who suffered swelling of the oral mucosa, flush and dyspnoea after either drinking beer or eating white bread or cake. Symptoms also occurred on kissing her husband after he had been drinking beer.

        van Ketel (1980) [1124] report 2 patient. The first suffered a red, swollen and itchy face in a room where beer was being drunk or on being kissed by her husband after he had been drinking beer. She reported shock after a mouthful of beer but could tolerate other alcoholic drinks. The second had recurrent urticaria after drinking beer.

      Skin Prick Test

      • Number of Studies:6-10
      • Food/Type of allergen:

        Järvinen et al (2003) [820] used flour suspended 1 : 10 (w/v) in 0.9% sodium chloride.

        Palosuo et al. (2001) [136] used purified gamma-3 hordein (500 µg/mL in 20% ethanol-phosphate buffered saline (v:v)).

        Garcia-Casado et al. (2001) [878] tested a crude protein preparation from beer, purified barley LTP1, and protein Z4.

        Fernandez-Anaya et al. (1999) [797] used beer and barley extracts.

        Bonadonna et al. (1999) [795] used beer in prick-prick and cereal extracts.

        Santucci et al. (1996) [1123] precipitated beers with ammonium sulfate and diluted with saline. Extracts were also made from malt, hops and yeast, wheat, barley, maize and rice flour with 1g. of grain and 10 ml. saline. After filtration, the extracts were diluted with saline.

        Jones et al. (1995) [832] report that 20/44 patients gave positive SPT to barley.

        Keller & Schwanitz (1994) [1122] used beer and extracts of oats, wheat flour and barley flour.

        van Ketel (1980) [1124] used beer and boiled, diluted wort, maize and hops.

      • Protocol: (controls, definition of positive etc)Histamine dihydrochloride 10 mg/mL was used as a positive control, and saline was used as a negative control. The reaction was taken to be positive if the weal was at least 3 mm in diameter and at least half the size of the histamine-induced weal after 15 min (Järvinen et al 2003 [820]).
      • Number of Patients:

        Palosuo et al. (2001) [136] tested 15 patients with wheat dependent exercise induced anaphylaxis.

        Garcia-Casado et al. (2001) [878] tested 4 beer allergic patients.

        Fernandez-Anaya et al. (1999) [797] tested 3 beer allergic patients.

        Figueredo et al. (1999) [796] tested 1 beer allergic patient.

        Bonadonna et al. (1999) [795] tested two beer allergic patients.

        Santucci et al. (1996) [1123] tested 3 patients.

        Jones et al. (1995) [832] tested 44 patients with barley. The study of wheat, rye, barley and oats involved 360 (145 SPT positive to a grain) patients from 3 months to 30 years, median 4.5 years.

        Keller & Schwanitz (1994) [1122] tested 1 patient.

        van Ketel (1980) [1124] tested 2 patients.

      • Summary of Results:

        Järvinen et al (2003) [820] report that 2/7 children gave positive SPTs with barley and both were positive on open challenge.

        Garcia-Casado et al. (2001) [878] report wheals of 5-13.2 mm with beer extract, 6.0-7.5 mm with LTP1 and only two wheals of 3.2 and 3.5 mm with protein Z4.

        Palosuo et al. (2001) [136] found that there was a reaction with a 3-4 mm diameter wheal from 7/15 wheat allergic patients with gamma-3 hordein. The reaction was always weaker than with wheat omega-5 gliadin.

        Fernandez-Anaya et al. (1999) [797] found that patient 1 had a 5-mm wheal and 23-mm flare to beer extract. Barley extract produced an 11-mm wheal and 36-mm flare. Patient 2 had a 5-mm wheal and 7-mm flare to beer extract and a 14-mm wheal and 33-mm flare to barley extract. Patient 3 had a 4-mm wheal and 12-mm flare to barley extract and a negative response to the beer extract. Skin prick test responses to beer and barley extracts were negative in 20 control consumers of beer.

        Figueredo et al. (1999) [796] found that SPT with beer, barley, malt, wheat, maize, rye, rice, and oat flour were positive but only beer, barley and maize were clinically relevant in one patient.

        Bonadonna et al. (1999) [795] report that both patients were strongly positive for barley and beer. One was also positive for wheat and maize.

        Santucci et al. (1996) [1123] reported that the 3 patients were all positive (4+) to 3 beers and malt. They were negative to yeast and hops. Weaker positive reactions were seen with wheat, barley, maize and rice flour.

        Jones et al. (1995) [832] report that 20/44 patients gave positive SPT to barley.

        Keller & Schwanitz (1994) [1122] report a positive prick test with beer and oats, wheat flour and barley flour.

        van Ketel (1980) [1124] reported that a scratch test with beer on the first patient caused oedema of the upper arm which became swollen after 30 minutes. The second patient also gave a positive scratch test to beer and to malt.

      IgE assay (by RAST, CAP etc)

      • Number of Studies:0
      • Food/Type of allergen:

        Commercial extracts were used for CAP or RAST.

        Flour was extracted with 50mM sodium acetate buffer pH 3.8, 0.3% phenol or with 10 mM potassium phosphate, pH 7.0, with 400 mM NaCl and 0.3% phenol for immunoblotting(Varjonen et al. 1994 [223]).

      • IgE protocol:CAP or RAST
      • Number of Patients:

        Asero et al. (2001) [794] studied serum from a single patient allergic to both beer and Rosaceae fruits.

        Garcia-Casado et al. (2001) [878] studied sera from 4 patients and Fernandez-Anaya et al. (1999) [797] sera from 3 patients (some may be common).

        Bonadonna et al. (1999) [795] studied sera from 2 beer allergic patients.

        Jones et al. (1995) [832]) studied sera from 15/145 patients of whom 9/15 were challenge positive to a cereal.

        Varjonen et al., (1994) [223] studied sera from 40 adults, 35 with atopic dermatitis, 1 rhinitis and 4 urticaria.

      • Summary of Results:

        Asero et al. (2001) [794] found a strong IgE reactivity to LTP purified from peach peel, carrot, and broccoli. Beer RAST fell from 1.8 IU/mL to 0.1 IU/mL when serum was preabsorbed with recombinant carrot LTP (apple, walnut, hazelnut, peanut, maize, and rice also inhibited).

        Garcia-Casado et al. (2001) [878] report that all 4 patients showed specific IgE levels to malt and barley above 6.9 kU/L and 6.0 kU/L, respectively.

        Fernandez-Anaya et al. (1999) [797] report barley-specific IgE levels (CAP-FEIA System Pharmacia Diagnostic) were 20.2, 6.05, and 0 kUA/L in patients 1, 2, and 3, respectively.

        Bonadonna et al. (1999) [795] report barley-specific IgE levels of 4.2 and 0.9 kU/l but negative for beer and rice. One patient was positive for maize.

        Santucci et al. (1996) [1123] report a positive RAST to malt for sera from the 3 patients allergic to beer and not with controls.

        Varjonen et al., (1994) [223] report barley specific RAST for 40 patients, 2 had class 4, 9 class 3, 13 class 2 and 4 class 1 RAST results. 12 had class zero but 8/12 were positive in immunoblotting to barley proteins. 32 patients gave IgE-positive immunoblots with barley proteins.

        Keller & Schwanitz (1994) [1122] report a positive RAST to extracts of wheat and barley flour but not to yeast, hops or malt.

      Immunoblotting

      • Immunoblotting separation:

        Garcia-Casado et al. (2001) [878] used 1D SDS-PAGE with a 4% to 20% gradient separating gel, with and without reducing agents.

        Fernandez-Anaya et al. (1999) [797] used 1D SDS-PAGE with a 12% separating gel.

        Jones et al. (1995) [832] used 1D SDS-PAGE with a 3% stacking gel and 13.5% separating gel. Samples were reduced with dithiothreitol.

        Varjonen et al. (1994) [223] used 1D 5-17% SDS-PAGE under non-reducing conditions.

      • Immunoblotting detection method:

        Garcia-Casado et al. (2001) [878] electrotransferred proteins onto nitrocellulose membranes. After blocking with 5% BSA in phosphate buffered saline for 2 hours at room temperature, the blots were incubated overnight with each individual serum (1:10 dilution in 0.5% BSA, 0.05% (v/v) Tween-20 in phosphate buffered saline). After washing 4 times with 0.1% (v/v) Tween-20 in PBS, membranes were overlaid with mouse anti-human IgE mAb (1:3000 dilution) for 2 hours and then washed and incubated with a rabbit anti-mouse IgE peroxidase-conjugated antibody (DAKO A/S, Denmark) for 1 hour. Detection of IgE-binding components was achieved by enhanced chemiluminescence.

        Fernandez-Anaya et al. (1999) [797] transferred proteins onto polyvinylidene difluoride (PVDF) membrane, which was saturated with 0.1 mol/L tris-buffered saline and 5% fat-free milk powder and incubated overnight with the patients’ sera after washing. Bound specific IgE was detected by alkaline phosphatase–conjugated goat anti-human IgE (1:2000 vol/vol).

        Jones et al. (1995) [832] used nitrocellulose membranes and washed with Tween containing solutions.

        Varjonen et al. (1994) [223] electrotransferred proteins onto 0.2µm nitrocellulose membranes which were cut into strips and incubated overnight with sera (1:4 dilution) in saline with 0.5% (v/v) Tween. Detection used 125I labelled anti-human IgE.

      • Immunoblotting results:

        Asero et al. (2001) [794] found a strong IgE reactivity to nsLTP purified from peach peel, carrot, and broccoli, and to a 10 kD protein in both apple and peach immunoblots. Beer RAST fell from 1.8 IU/mL to 0.1 IU/mL when serum was preabsorbed with recombinant carrot LTP (apple, walnut, hazelnut, peanut, maize, and rice also inhibited).

        Garcia-Casado et al. (2001) [878] report that the purified 45-kDa protein, but not the 9-kDa polypeptide, reacted in IgE antibody immunodetection tests. However, the 9 kDa protein was recognized more weakly by 3 of 4 individual sera after dot-blotting when denaturating and reducing agents were omitted from the extraction buffer.

        Fernandez-Anaya et al. (1999) [797] report that immunoblot analysis performed with the patient’s individual sera showed IgE binding to a protein of 44.1 kDa.

        Jones et al. (1995) [832] reported that immunoblotting showed extensive IgE cross-reactivity between wheat, rye, barley and oats, which was not always clinically relevant. As inhibition was not demonstrated, IgE binding to different epitopes is possible.

        Varjonen et al. (1994) [223] reported that 32 patients gave IgE-positive immunoblots with barley proteins. Most frequent bands recognised were 46 and 26 kDa (14/32). Proteins detected as intermediate allergens (10%-50%) were at 7 kDa, 9 kDa, 11 kDa, 26 kDa, 28 kDa, 31 kDa, 35 kDa, 38 kDa, 40 kDa, 46 kDa, 60 kDa, 62 kDa, 66 kDa, 69 kDa and 72 kDa.

      Oral provocation

      • Number of Studies:1-5
      • Food used and oral provocation vehicle:

        After an initial drop tested on the lips, oral doses were 1, 5, and 10g of cereal at 0.5h intervals on day 1 followed by normal eating of cereal on day 2 (Järvinen et al. 2003 [820]).

        Doses of barley and freeze-dried beer (3 g is equivalent to 100 mL of beer) were administered in opaque capsules at 30-minute intervals. Dextrose was used as a placebo (Fernandez-Anaya et al. 1999 [797]).

        10% cereal cooked in water. Oral doses were 1, 2, 5, 10, 20, 50, 100mls at 1h intervals. Blind challenges were concealed in buckwheat (Rasenen et al. 1994 [485]).

      • Blind:

        Open (Järvinen et al 2003 [820]).
        DBPCFC (Fernandez-Anaya et al. 1999 [797]).
        Single blind (Bonadonna et al. 1999 [795]).
        DBPCFC with negative checked by open challenge (Jones et al. 1995 [832]).
        Open or single blind (Rasenen et al. 1994 [485]).

      • Number of Patients:

        Järvinen et al. 2003 [820] tested 7 patients with barley.

        Fernandez-Anaya et al. (1999) [797] tested 2 patients.

        Jones et al. 1995 [832] tested 12 patients of whom 11 had given posive SPT.

        Rasenen et al. (1994) [485] tested 3/39 children with atopic dermatitis with barley.

      • Dose response:

        Fernandez-Anaya et al. (1999) [797] report that patient 1 reacted to a cumulative dose of 1.1 g, and patient 3 reacted to 0.35 g of freeze-dried beer (equivalent to 36.3 mL and 11.5 mL of beer, respectively).

        Bonadonna et al. (1999) [795] report that patient 2 reacted to 100ml of beer. Patient 1 was not tested.

      • Symptoms:

        Järvinen et al. (2003) [820] report 5/7 patients gave a positive response to barley. One immediate with urticaria and 4 delayed with eczematous rash. Reactions that occurred within an hour from the last dose were defined as immediate.

        Fernandez-Anaya et al. (1999) [797] reported patient 1 reacted with generalized pruritus and eyelid angioedema and patient 3 reacted with pruritic wheals on the back.

        Bonadonna et al. (1999) [795] report a reaction of urticaria of the trunk and angioedema of the lips.

        Jones et al. (1995) [832] report that 4/12 patients gave a positive challenge to barley (all immediate).

        Rasenen et al. (1994) [485] report that 1/39 children with atopic dermatitis, of whom 23 reacted to cereals, gave an immediate reaction to rye (none gave delayed reactions).

      IgE cross-reactivity and Polysensitisation

      Barley, wheat and rye are closely related cereals, all being members of the Triticeae, and have seed stirage prolamins as the major seed protein constituent. Oats are more distantly related and contain a lower proportion of storage prolamins which are structurally distinct from those of the Triticeae. Palosuo et al. (2001) [136] showed that gamma-70 and gamma-35 secalins in rye and gamma-3 hordein in barley are IgE cross-reactive with omega-5 gliadin, a major allergen in wheat-dependent, exercise-induced anaphylaxis. These are homologous proteins.

      Asero et al. (2001) [794] show that there is some cross reactivity between the non specific lipid transfer protein from beer and those from several other plants, including Rosaceae fruits.

      Battais et al. (2004) [1120] reported that some wheat allergic patients with IgE reactive with wheat LTP also bound barley LTP1.

      Other Clinical information

      Beer allergy may be distinct from other cereal allergies because only a few proteins are present in beer and are in a highly modified form. The main allergen is probably the non-specific lipid transfer protein. It is interesting that beer allergy has been reported from Italy and Spain which are also regions where peach allergy is prevalent (only Keller & Schwanitz (1994) [1122] and van Ketel (1980) [1124] were from Northern Europe). In addition, Jover et al. 1986 [1127] report further cases.

      Barley flour is known as an occupational allergen (Vidal and Gonzalez-Quintela, 1995 [1121]). Beer has also been found to cause contact allergy (Gutgesell & Fuchs, 1995 [1126] ).

      Atopic dermatitis, AD, has been associated with cereals and many of the studies of cereal allergy have used patients with AD. However, the role of food allergy in AD has been controversial (see the entry on wheat ) as is the nature of the allergic reaction as positive challenges to cereals are often delayed rather than immediate. However, >100 patients with atopic dermatitis reactive to wheat, rye or barley have been reported.

      Coeliac (celiac) disease is outside the scope of this database but is an important hypersensitivity to barley. It is a T-cell mediated reaction to cereal prolamins (Shan et al. 2002 [849]) and is distinct from IgE mediated type I hypersensity in both clinical symptoms and in mechanism (Green and Jabri, 2003 [848]). Dermatitis herpetiformis is a related dysfunction of the immune system.

      Reviews (0)

        References (22)

        • Figueredo E, Quirce S, del Amo A, Cuesta J, Arrieta I, Lahoz C, Sastre J.
          Beer-induced anaphylaxis: identification of allergens.
          Allergy 54(6):630-634.. 1999
          PUBMEDID: 10435480
        • Järvinen, K.-M., Turpeinen, M. & Suomalainen, H.
          Concurrent cereal allergy in children with cow's milk allergy manifested with atopic dermatitis.
          Clinical & Experimental Allergy 33 (8), 1060-1066.. 2003
          PUBMEDID: 12911779
        • Jones SM, Magnolfi CF, Cooke SK, Sampson HA.
          Immunologic cross-reactivity among cereal grains and grasses in children with food hypersensitivity.
          J Allergy Clin Immunol. 96(3):341-351.. 1995
          PUBMEDID: 7560636
        • Garcia-Casado G, Crespo JF, Rodriguez J, Salcedo G.
          Isolation and characterization of barley lipid transfer protein and protein Z as beer allergens.
          J Allergy Clin Immunol. 108(4):647-649.. 2001
          PUBMEDID: 11590395
        • Palosuo K, Alenius H, Varjonen E, Kalkkinen N, Reunala T.
          Rye gamma-70 and gamma-35 secalins and barley gamma-3 hordein cross-react with omega-5 gliadin, a major allergen in wheat dependent, exercise-induced anaphylaxis.
          Clin Exp Allergy 31:466-473.. 2001
          PUBMEDID: 11260160
        • Bonadonna P, Crivellaro M, Dama A, Senna GE, Mistrello G, Passalacqua G.
          Beer-induced anaphylaxis due to barley sensitization: two case reports.
          J Investig Allergol Clin Immunol. 9(4):268-270.. 1999
          PUBMEDID: 10513355
        • Curioni A, Santucci B, Cristaudo A, Canistraci C, Pietravalle M, Simonato B, Giannattasio M.
          Urticaria from beer: an immediate hypersensitivity reaction due to a 10-kDa protein derived from barley.
          Clin Exp Allergy 29(3):407-413.. 1999
          PUBMEDID: 10202351
        • Asero R; Mistrello G; Roncarolo D; Amato S; van Ree R
          A case of allergy to beer showing cross-reactivity between lipid transfer proteins.
          Ann Allergy Asthma Immunol. 87(1):65-67.. 2001
          PUBMEDID: 11476466
        • Fernandez-Anaya S, Crespo JF, Rodriguez JR, Daroca P, Carmona E, Herraez L, Lopez-Rubio A.
          Beer anaphylaxis.
          J Allergy Clin Immunol. 103(5 Pt 1):959-960.. 1999
          PUBMEDID: 10329839
        • Green PH, Jabri B.
          Coeliac disease.
          Lancet 362(9381):383-391.. 2003
          PUBMEDID: 12907013
        • Shan L, Molberg O, Parrot I, Hausch F, Filiz F, Gray GM, Sollid LM, Khosla C.
          Structural basis for gluten intolerance in celiac sprue.
          Science 297(5590):2275-2279.. 2002
          PUBMEDID: 12351792
        • Neise U; Sennekamp J
          Malt - A rare food allergen?
          ALLERGOLOGIE Vol 19, Iss 3, pp 135-138. 1996
          PUBMEDID:
        • Mathelier-Fusade P, Vermeulen C, Leynadier F.
          [Responsibility of food in exercise-induced anaphylaxis: 7 cases]
          Ann Dermatol Venereol. 129(5 Pt 1):694-697.. 2002
          PUBMEDID: 12124510
        • Varjonen E, Savolainen J, Mattila L, Kalimo K.
          IgE-binding components of wheat, rye, barley and oats recognized by immunoblotting with sera from adult atopic dermatitis patients.
          Clin Exp Allergy 22:481-489.. 1994
          PUBMEDID: 8087661
        • Rasanen L, Lehto M, Turjanmaa K, Savolainen J, Reunala T.
          Allergy to ingested cereals in atopic children.
          Allergy 49:871-876.. 1994
          PUBMEDID: 7535982
        • Battais F., Douliez J.P., Marion D., Popineau Y., Kanny G., Moneret-Vautrin D.A. and Denery-Papini S.
          Involvement of lipid Transfer Proteins in food allergy to wheat.
          The gluten proteins, Lafiandra D., Masci S. and R.D'Ovidio eds, Royal Society of Chemistry, pp383-386.. 2004
          PUBMEDID:
        • Vidal C, Gonzalez-Quintela A.
          Food-induced and occupational asthma due to barley flour.
          Ann Allergy Asthma Immunol. 75(2):121-124.. 1995
          PUBMEDID: 7648375
        • Gutgesell C, Fuchs T.
          Contact urticaria from beer.
          Contact Dermatitis 33(6):436-437.. 1995
          PUBMEDID: 8706411
        • Keller K, Schwanitz HJ.
          Type I hypersensitivity to beer.
          Contact Dermatitis. 30(1):44-45.. 1994
          PUBMEDID: 8156766
        • Santucci B, Cristaudo A, Cannistraci C, Curioni A, Furegon L, Giannattasio M.
          Urticaria from beer in 3 patients.
          Contact Dermatitis 34(5):368.. 1996
          PUBMEDID: 8807237
        • van Ketel WG.
          Immediate type allergy to malt in beer.
          Contact Dermatitis 6(4):297-298.. 1980
          PUBMEDID: 7398296
        • Jover V, García Hernández J, Pagán F, García Sellés FY, Negro J.
          Hipersensibilidad inmediata a cerveza: estudio de doce casos.
          Rev Esp Alergol Inmunol Clin 1: 74 78. 1986
          PUBMEDID:

        Biochemical Information for Gamma-3 hordein

        • Allergen Name:Gamma-3 hordein
        • Alternatve Allergen Names:None
        • Allergen Designation:None
        • Protein Family:Gamma-hordeins from barley, gamma-gliadins from wheat, and a gamma-secalins from rye are related. They are part of the prolamin superfamily of cereal storage proteins.
        • Sequence Known?:Yes
        • Allergen accession No.s:http://us.expasy.org/cgi-bin/niceprot.pl?P80198
        • 3D Structure Accession No.:Not determined
        • Calculated Masses:33189 Da
        • Experimental Masses:34 kDa
        • Oligomeric Masses:monomeric
        • Allergen epitopes:Not known
        • Allergen stability:
          Process, chemical, enzymatic:          The stability of cereal allergens from wheat, rye, barley and oat was studied by Varjonen et al. (1996) [911] who found that no processing condition entirely abolished IgE binding.
        • Nature of main cross-reacting proteins:Wheat omega-5 gliadin, rye gamma-70, gamma-35 secalins and gamma-3 hordein all bind IgE from patients with wheat-dependent exercise induced anaphylaxis.
        • Allergen properties & biological function:Hordeins are the major storage proteins found in the endosperm of barley (Shewry et al. 1999 [513]). Gamma-3 hordein is a sulphur-rich hordein. It is monomeric and forms only intramolecular disulphide bridges.
        • Allergen purification:

          Whole grains were ground and extracted with 0.05 mmol/L PBS with 0.15 mmol/L NaCl for 2 h at room temperature and overnight at + 4° C. The extract was centrifuged (30 000g for 20 min). The precipitate was extracted with 75% ethanol at room temperature overnight, centrifuged (30 000g for 20 min), and the supernatant was collected and filtered. It was evaporated in a vacuum centrifuge and dissolved again in 20% acetonitrile (ACN) containing 0.1% trifluoroacetic acid (TFA). Gel filtration was performed on a Superdex 75 HighLoad 16/60 column (Pharmacia Biotech, Uppsala, Sweden) at a flow rate of 0.5 mL/min in 20% ACN-0.1% TFA for the ethanol-soluble extracts. The fractions showing positive bands in immunoblotting were further purified by reversed-phase chromatography on a Resource RPC 3 mL column (Pharmacia Biotech) using a linear gradient of ACN (20-60% in 60 min) in 0.1% TFA (Palosuo et al. 2001 [136]).

        • Other biochemical information:

          Palosuo et al. (2001) [136] found that there was a reaction with a 3-4 mm diameter wheal from 7/15 wheat allergic patients with gamma-3 hordein. The reaction was always weaker than with wheat omega-5 gliadin. Gamma-3 hordein had been identified by N-terminal sequencing which gave ITTTTMFNPSGLELERPQQLFPQW.

        References (3)

        • Palosuo K, Alenius H, Varjonen E, Kalkkinen N, Reunala T.
          Rye gamma-70 and gamma-35 secalins and barley gamma-3 hordein cross-react with omega-5 gliadin, a major allergen in wheat dependent, exercise-induced anaphylaxis.
          Clin Exp Allergy 31:466-473.. 2001
          PUBMEDID: 11260160
        • Varjonen E, Bjorksten F, Savolainen J.
          Stability of cereal allergens.
          Clin Exp Allergy. 26(4):436-443.. 1996
          PUBMEDID: 8732241
        • Shewry PR, Tatham AS, Halford NG
          The prolamins of the Triticeae.
          In: Seed Proteins (Shewry PR & Casey R eds) Kluwer pp35-78.. 1999
          PUBMEDID:

        Biochemical Information for Non-specific lipid transfer protein (nsLTP)

        • Allergen Name:Non-specific lipid transfer protein (nsLTP)
        • Alternatve Allergen Names:None
        • Allergen Designation:Minor
        • Protein Family:PFAM PF00234; tryp_alpha_amyl; lipid transfer protein subfamily
        • Sequence Known?:Yes
        • Allergen accession No.s:http://ca.expasy.org/cgi-bin/niceprot.pl?P07597
        • 3D Structure Accession No.:

          1LIP http://www.rcsb.org/pdb/cgi/explore.cgi?pdbId=1LIP

          1JTB http://www.rcsb.org/pdb/cgi/explore.cgi?pdbId=1JTB

        • Calculated Masses:9694.96 Da
        • Experimental Masses:10 kDa
        • Oligomeric Masses:Monomer
        • Allergen epitopes:Not known
        • Allergen stability:
          Process, chemical, enzymatic:          Barley lipid transfer protein is unusually stable towards denaturant, heat and proteases (Lindorff-Larsen and Winther 2001 [902]). However, this may depend on the disuphide bridges remaining intact and LTP may be unstable after reduction (Garcia-Casado et al. 2001 [878]). The nsLTP of barley survives the malting and brewing process and is found as a 9 kDa polypeptide with important foam stabilizing properties (Sørensen et al. 1993 [901]). Beer nsLTP has no apparent secondary structure and has been extensively glycated (Jegou et al. 2000 [981]). However, Van Nierop et al. (2004) [982] suggest that some nsLTP can retain its lipid binding function in beer.
        • Nature of main cross-reacting proteins:

          The most similar sequences are wheat LTPs with 74-75% identity. This suggests some cross-reactivity with wheat. Battais et al. (2004) [1120] reported that some wheat allergic patients with IgE reactive with wheat LTP also bound barley LTP1.

          Asero et al. (2001) [794] found a strong IgE reactivity to nsLTP purified from peach peel, carrot, and broccoli, and to a 10 kD protein in both apple and peach immunoblots in serum from a single patient allergic to both beer and Rosaceae fruits. Beer RAST fell from 1.8 IU/mL to 0.1 IU/mL when serum was preabsorbed with recombinant carrot nsLTP (apple, walnut, hazelnut, peanut, maize, and rice also inhibited).

        • Allergen properties & biological function:Plant nonspecific lipid-transfer proteins are thought to be involved in transport of fatty acids both intracellular and extracellularly and of cutin monomers to the cuticular layer of leaves and fruits. There is an expandable cavity between the four alpha-helices which can bind one or two lipids. nsLTPs have also been reported to act as plant defense proteins against bacterial and fungal infections and form the PR14 family of pathogenesis related proteins. It is possible that a lipid-like post-translational modification is involved (Lindorff-Larsen et al. 2001 [903]). Jones and Marinac (2000) [1125] suggest that a function as a cysteine protease inhibitor may also be possible.
        • Allergen purification:Purification of the nsLTP from barley has been reported by Sørensen et al (1993) [901].
        • Other biochemical information:

          Garcia-Casado et al. (2001) [878] could not detect IgE binding to the 9 kDa polypeptide after separation with denaturating and reducting agents. However, the 9 kDa protein was recognized more weakly by 3 of 4 individual sera after dot-blotting when denaturating and reducting agents were omitted.

          The 9 kDa nsLTP is only very distantly related to the 7 kDa LTP2 (Jones and Marinac, 2000 [1125]) which has not yet been identified as an allergen.

        References (12)

        • Garcia-Casado G, Crespo JF, Rodriguez J, Salcedo G.
          Isolation and characterization of barley lipid transfer protein and protein Z as beer allergens.
          J Allergy Clin Immunol. 108(4):647-649.. 2001
          PUBMEDID: 11590395
        • Asero R; Mistrello G; Roncarolo D; Amato S; van Ree R
          A case of allergy to beer showing cross-reactivity between lipid transfer proteins.
          Ann Allergy Asthma Immunol. 87(1):65-67.. 2001
          PUBMEDID: 11476466
        • Heinemann B, Andersen KV, Nielsen PR, Bech LM, Poulsen FM.
          Structure in solution of a four-helix lipid binding protein.
          Protein Sci. 5(1):13-23.. 1996
          PUBMEDID: 8771192
        • Lindorff-Larsen K, Lerche MH, Poulsen FM, Roepstorff P, Winther JR.
          Barley lipid transfer protein, LTP1, contains a new type of lipid-like post-translational modification.
          J Biol Chem. 276(36):33547-33553.. 2001
          PUBMEDID: 11435437
        • Sørenson, S.B., Bech, L.M. Muldbjerg, M., Beenfeldt, T., Breddam, K.
          Barley Lipid Transfer Protein 1 is Involved in Beer Foam Formation.
          MBAA Tech. Quart. 30, 136-145.. 1993
          PUBMEDID:
        • Lindorff-Larsen K, Winther JR.
          Surprisingly high stability of barley lipid transfer protein, LTP1, towards denaturant, heat and proteases.
          FEBS Lett. 488(3):145-148.. 2001
          PUBMEDID: 11163761
        • Lerche MH, Poulsen FM.
          Solution structure of barley lipid transfer protein complexed with palmitate. Two different binding modes of palmitate in the homologous maize and barley nonspecific lipid transfer proteins.
          Protein Sci. 7(12):2490-2498.. 1998
          PUBMEDID: 9865943
        • Lerche MH, Kragelund BB, Bech LM, Poulsen FM.
          Barley lipid-transfer protein complexed with palmitoyl CoA: the structure reveals a hydrophobic binding site that can expand to fit both large and small lipid-like ligands.
          Structure. 15;5(2):291-306.. 1997
          PUBMEDID: 9032083
        • Jegou S, Douliez JP, Molle D, Boivin P, Marion D.
          Purification and structural characterization of LTP1 polypeptides from beer.
          J Agric Food Chem. 48(10):5023-5029.. 2000
          PUBMEDID: 11052772
        • Van Nierop SNE, Evans DE, Axcell BC, Cantrell IC, Rautenbach M.
          Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.
          J Agric Food Chem. 52(10):3120-3129.. 2004
          PUBMEDID: 15137863
        • Battais F., Douliez J.P., Marion D., Popineau Y., Kanny G., Moneret-Vautrin D.A. and Denery-Papini S.
          Involvement of lipid Transfer Proteins in food allergy to wheat.
          The gluten proteins, Lafiandra D., Masci S. and R.D'Ovidio eds, Royal Society of Chemistry, pp383-386.. 2004
          PUBMEDID:
        • Jones BL, Marinac LA.
          Purification and partial characterization of a second cysteine proteinase inhibitor from ungerminated barley (Hordeum vulgare L.).
          J Agric Food Chem. 48(2):257-264.. 2000
          PUBMEDID: 10691625