Proteine im Wein – Nahrungsmittelallergie durch Wein?

Zusammenfassung

Wein enthält neben vielen weiteren Inhaltsstoffen Proteine in geringen Mengen, welche im Prinzip allergen wirken können. Die Proteine gelangen vor allem über die Traube in den Wein, können jedoch auch von Hefen und Bakterien freigesetzt werden. Der Hauptanteil der Weinproteine sind der Klasse der PR (Pathogenese-bezogenen)-Proteine zuzuordnen. Einige dieser Proteine werden als potenzielle Allergene diskutiert. Das einzige offiziell international registrierte Allergen der Weinbeere ist ein Lipid-Transfer-Protein (LTP). Dieses konnte auch in Portugieser und Dornfelder Rotwein nachgewiesen werden. Um die mögliche allergene Wirkung zu testen, wurde das LTP aus dem Wein aufgereinigt und zunächst biochemisch und biophysikalisch charakterisiert. Strukturelle Analysen zeigen eine Ähnlichkeit der drei potenziellen Weinallergene (LTP, Thaumatin-ähnliche Proteine, Endochitinase) mit bekannten Nahrungsmittelallergenen.

Abstract

Proteins are minor constituents in wine. Most of the wine proteins derive from the grape, some are released from yeast or bacteria. The pathogenesis-related proteins represent the main proteins in all of the wines. Some of them are discussed as potential grape and wine allergens with the lipid transfer protein being the only officially accepted allergen in grapes. This protein could be identified in Portugieser and Dornfelder red wine, whereas its presence in white wine is rare. To investigate the allergenic potential, the lipid transfer protein was purified and biochemically and biophysically characterised. Structural analyses show similarity between the three potential wine allergens with known food allergens.

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