کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474492 | 1322373 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms
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کلمات کلیدی
IgEWDEIAHMWLMWAsthma - آسمAllergens - آلرژن هاWheat-dependent exercise-induced anaphylaxis - آنافیلاکسی ناشی از ورزش وابسته به گندمImmunoglobulin E - ایمونوگلوبولین Eradioallergosorbent test - تست رادیو ادرارLTP - تقویت طولانی مدت یا LTP Atopic dermatitis - درماتیت آتوپیکRAST - رشدAnaphylactic shock - شوک آنافیلاکتیکMolecular weight - وزن مولکولیhigh molecular weight - وزن مولکولی بالاlow molecular weight - وزن مولکولی کمlipid transfer protein - پروتئین انتقال لیپیدProlamins - پرولامین
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Allergy to wheat in foods occurs in both children and adults and induces various symptoms. Specific allergens were found in adults with wheat-dependent exercise-induced anaphylaxis (WDEIA). However, no data clearly indicated whether the immunoglobulin E (IgE) responses of children or adults with other symptoms were linked to similar or different allergens. Profiles of IgE-binding proteins were compared in wheat-allergic patients with atopic dermatitis (AD), with or without asthma, urticaria, anaphylaxis or WDEIA. Fluorimetric (F)-ELISA was used to analyze the reactivity of IgE antibodies from 60 sera to purified gliadin, glutenin and lipid transfer protein (LTP) fractions and an albumin/globulin extract. Of patients suffering from AD with and without asthma, 80 and 92%, respectively, had IgE to albumins/globulins. Children's sera frequently contained IgE directed to α-, β- and γ-gliadins, whereas all patients with anaphylaxis or WDEIA and 55% of those with urticaria had IgE to Ï5-gliadins. IgE directed to LTP was found in 28% of the sera. Different IgE-binding profiles were observed in food allergy to wheat. The major allergens were albumins/globulins for patients with AD (mainly children) and Ï5-gliadins for adults with anaphylaxis or urticaria.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 1, July 2005, Pages 109-117
Journal: Journal of Cereal Science - Volume 42, Issue 1, July 2005, Pages 109-117
نویسندگان
Fabrice Battais, Philippe Courcoux, Yves Popineau, Gisèle Kanny, Denise Anne Moneret-Vautrin, Sandra Denery-Papini,