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[Cross-reactivity between bromelain and soluble fraction from wheat flour].

Satoshi Tanabe, Shoko Tesaki, Michiko Watanabe, Yukiyoshi Yanagihara

Open publisher page 3 citations

Abstract

It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelain has a high similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.

About this research paper

What this paper is about

It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelain has a high similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.

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OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

It is revealed that patients allergic to a water-soluble fraction from wheat flour were sensitive to pineapple enzyme, bromelain. Since bromelain has a high similarity to other SH-proteases such as papain, it may imply that the patients may recognize varieties of other SH-proteases as the epitope.

Key concepts: Bromelain, Papain, Proteases, Chemistry, Enzyme, Food science, Proteolytic enzymes, Fraction (chemistry)

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