Immunological and clinical evaluation of Triticum aestivum aeroallergens in asthmatic patients

Methods: To characterize the protein fractions in wheat flour, responsible for aeroallergy in the asthmatic patients, twelve out of forty-five asthmatic patients were screened. These patients were sensitive to wheat and suspected of having wheat aero-allergy by their clinical allergic history, positive skin prick test and enzyme-linked immunosorbent assay (ELISA). Total level of protein in water salt soluble wheat extract was estimated through Lowry’s method. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used for the separation of protein fractions in wheat and immunoblotting assay was carried out to target the protein fractions responsible for aero-allergy in screened asthmatic patients.