Reader Comments
Post a new comment on this article
Post Your Discussion Comment
Please follow our guidelines for comments and review our competing interests policy. Comments that do not conform to our guidelines will be promptly removed and the user account disabled. The following must be avoided:
- Remarks that could be interpreted as allegations of misconduct
- Unsupported assertions or statements
- Inflammatory or insulting language
Thank You!
Thank you for taking the time to flag this posting; we review flagged postings on a regular basis.
closeAntigens in Common Cereal Varieties
Posted by plosmedicine on 30 Mar 2009 at 23:38 GMT
Author: Heikki Savolainen
Position: Professor, Dept of Occupational Safety and Health
Institution: Finland
E-mail: heikki.savolainen@stm.fi
Submitted Date: December 07, 2004
Published Date: December 8, 2004
This comment was originally posted as a “Reader Response” on the publication date indicated above. All Reader Responses are now available as comments.
I have read with the greatest interest the report on the molecular
basis for oat intolerance in patients with celiac disease by Arentz-Hansen et al.
While studying baker's asthma mechanisms it was found that the four
common cereal varieties shared many common antigenic protein species (1). Further it seems that the antigens in the rye flour are the most potent immunogens while
the oats species are less powerful (2). The same circumstance may also apply
to the celiac enteropathy.
1. Savolainen H (1997) Flour protein antigens in occupational flour hypersensitivity. Occup Med 47: 341-343.
2. Savolainen H (1992) A simple method for detecting protein antigens in
flour.
Biochem Int 26: 1101-1104.