Urticaria from beer: An immediate hypersensitivity reaction due to a 10- kDa protein derived from barley

A. Curioni, B. Santucci, A. Cristaudo, C. Canistraci, M. Pietravalle, B. Simonato, M. Giannattasio

Research output: Contribution to journalArticle

Abstract

Background: Urticaria from beer has been reported in atopic patients. In these subjects, the skin-prick test positivity to and presence of specific serum immunoglobulin (Ig)E for barley malt, the basic ingredient used in brewing, suggested a type I hypersensitivity to barley component(s). Objective: To identify the beer allergen(s) and to investigate the presence of related proteins in barley. Methods: Three patients with urticaria from beer and other atopic people, some of them suffering from baker's asthma, were examined for both prick test sensitivity to and the occurrence of serum- specific IgE for partially purified proteins from beer. Allergen identification in beer, malt and barley was performed by immunoblotting. Results: Skin-prick tests and detection of specific IgE by both solid-phase (RAST) and liquid-phase (AlaSTAT) assays demonstrated that the 5-20-kDa beer protein fraction contained the allergen. Immunoblot analysis with sera of patients with urticaria from beer showed that IgE bound only the 10-kDa protein band in beer and malt, whereas a main 16-kDa protein was revealed in barley in addition to a very faint 10-kDa band. With the serum of a patient suffering from baker's asthma no IgE binding bands were observed in beer, whereas specific IgE binding to several proteins, including a major 16-kDa component, were detected for both malt and barley. Conclusions: Urticaria from beer is an IgE-mediated hypersensitivity reaction induced by a protein component of approximately 10 kDa deriving from barley. This allergen does not seem to be related to the major barley 16-kDa allergen responsible for baker's asthma. Because of the severity of the allergic manifestations to beer we recommend testing atopic patients positive to malt/barley and/or who exhibit urticarial reactions after drinking beer for their sensitivity to this beverage.

Original languageEnglish
Pages (from-to)407-413
Number of pages7
JournalClinical and Experimental Allergy
Volume29
Issue number3
DOIs
Publication statusPublished - 1999

Fingerprint

Immediate Hypersensitivity
Urticaria
Hordeum
Immunoglobulin E
Proteins
Allergens
Asthma
Skin Tests
Serum
Beverages
Immunoblotting
Drinking

Keywords

  • Atopy
  • Barley
  • Beer
  • Malt
  • Urticaria
  • Wheat

ASJC Scopus subject areas

  • Immunology

Cite this

Urticaria from beer : An immediate hypersensitivity reaction due to a 10- kDa protein derived from barley. / Curioni, A.; Santucci, B.; Cristaudo, A.; Canistraci, C.; Pietravalle, M.; Simonato, B.; Giannattasio, M.

In: Clinical and Experimental Allergy, Vol. 29, No. 3, 1999, p. 407-413.

Research output: Contribution to journalArticle

Curioni, A. ; Santucci, B. ; Cristaudo, A. ; Canistraci, C. ; Pietravalle, M. ; Simonato, B. ; Giannattasio, M. / Urticaria from beer : An immediate hypersensitivity reaction due to a 10- kDa protein derived from barley. In: Clinical and Experimental Allergy. 1999 ; Vol. 29, No. 3. pp. 407-413.
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