Secale cereale allergens

Secale cereale allergens are proteins from rye (Secale cereale) pollen and grain that trigger IgE-mediated allergic reactions, primarily in respiratory and food allergy contexts. Key pollen allergens include those at 28 kDa, 33 kDa, 48 kDa, and 67 kDa, with Sec c 5 (group 5 grass pollen allergen) and Sec c 4 identified specifically; grain allergens feature secalins like Sec c 38 (γ-secalin) and Sec c 20, which are prolamins resistant to digestion. These allergens cause conditions such as allergic rhinitis from pollen inhalation, baker's asthma from flour exposure, and food allergies including anaphylaxis, often via cross-reactivity with wheat gliadins, barley hordeins, and grass pollens. No therapeutic drugs target these allergens for modulation; instead, pollen extracts are used solely for diagnostic allergy testing via skin prick or intradermal routes. Processing like fermentation may reduce but not eliminate allergenicity due to protein stability. Overall, they represent environmental and occupational allergens rather than druggable therapeutic targets.

Other names

Rye allergensCultivated rye allergens (g12)Rye grain allergens (f5)Sec c 1 (renamed Sec c 38)Sec c 4Sec c 5Sec c 20Sec c 38γ-secalin

Diagnostic allergen for skin prick testing and IgE detection (no therapeutic drugs target for modulation)