Corn/Maize Protein Allergen Zea m 14

There are said to be FIVE protein allergens in Corn/Maize that have been identified. The main allergen producing IgE reactions, which has the most evidence of being linked to Corn Allergy is a Lipid Transfer Protein or LTP, for short. Lipid Transfer Proteins are found in all higher plants and IgE antibodies to corn/maize can cross-react between fruits, nuts, vegetables and grains where LTP's are found.

The Allergen Name is Zea m 14, which is a Lipid Transfer Protein with a molecular weight of 9-kd that is known to retain its binding nature even after heating to 100°C. This means that this allergen can produce severe anaphylaxis whether consumed either raw or cooked.


Information

Corn Derivatives List including products that can use corn in their manufacture

Symptoms of Corn Allergy and Intolerance