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