Abbreviations: OIT: oral immunotherapy, tIgE: total IgE (IU/ml), sIgE: specific IgE (kUA/L), ND: no data

Figure 1. Distribution of wheat intake at barley-oral food challenge (OFC) among OFC positive (n=28) and negative (n=49) patients.

Figure 2. ELISA inhibition assay of wheat and barley coated plates.

Serum from seven patients with wheat and barley allergy who underwent OIT for wheat was used for enzyme-linked immunosorbent assay inhibition. The inhibition percent of seven patients is shown in the graph as mean ± standard deviation. At low concentrations (0.01 mg/ml) of inhibiting extract, wheat inhibited more than barley (p =0.03).

Figure 3. Results of immunoblotting of wheat and barley using IgE antibody from the patient’s serum.

(A) Two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and (B) immune blotting analysis of protein extracts of wheat and barley with the serum of a case 6 and healthy. For wheat, the spots in the solid line were estimated to be gliadin based on the molecular weights described in the literature. All spots of wheat were inhibited by the wheat extract but not by the barley extract. For barley, the white triangle represents spots corresponding to 60–80 kDa proteins in the barley extracts recognized by immunoglobulin (Ig)E antibodies in the patient’s serum. The black arrow represents spots corresponding to 40–45 kDa proteins, and the black triangle represents spots corresponding to 30–35 kDa proteins in the barley recognized by the IgE antibodies in the patient’s serum. All spots of barley were suppressed for both wheat and barley extracts.