2004
DOI: 10.1002/mnfr.200400016
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Immunoglobulin E‐reactivity of wheat‐allergic subjects (baker's asthma, food allergy, wheat‐dependent, exercise‐induced anaphylaxis) to wheat protein fractions with different solubility and digestibility

Abstract: Baker's asthma, food allergy to wheat, and wheat-dependent, exercise-induced anaphylaxis (WDEIA) are different clinical forms of wheat allergy. We investigated the correlation of solubility and digestion stability of wheat allergens with the IgE-reactivity patterns of different patient groups. Three wheat protein fractions were extracted according to their solubility: salt-soluble albumins and globulins, ethanol-soluble gliadins, and glutenins soluble only after treatment with detergents and reducing reagents.… Show more

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Cited by 69 publications
(62 citation statements)
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“…The former enable investigation of allergens in their native form, whereas the denaturing conditions of the latter (SDS gel electrophoresis) include a stronger risk of not presenting native IgE-binding epitopes, possibly causing detection failures. [79] and [80] RAST assays with crude allergen extracts allowed, for the first time, estimation of sIgE serum concentrations, [81], [82] and [83] but the accuracy of in vitro sIgE determinations is highly variable. [54], [84] and [85] This is, for example, due to lacking standardization of the test agents, as well as to instability of some of the respective allergenic proteins.…”
Section: Quantification Of Ige Antibodiesmentioning
confidence: 99%
“…The former enable investigation of allergens in their native form, whereas the denaturing conditions of the latter (SDS gel electrophoresis) include a stronger risk of not presenting native IgE-binding epitopes, possibly causing detection failures. [79] and [80] RAST assays with crude allergen extracts allowed, for the first time, estimation of sIgE serum concentrations, [81], [82] and [83] but the accuracy of in vitro sIgE determinations is highly variable. [54], [84] and [85] This is, for example, due to lacking standardization of the test agents, as well as to instability of some of the respective allergenic proteins.…”
Section: Quantification Of Ige Antibodiesmentioning
confidence: 99%
“…Their molecular weights were about 14.2, 36, and 66 kDa with another one having a molecular weight higher than the standards used. According to the literature (Weiss et al 1997;Mittag et al 2004), those fractions represent the main immunoreactive proteins in albumin/globulin fractions.…”
Section: Resultsmentioning
confidence: 99%
“…This resistance may be very important for both sensitisation of the immune system after penetration of the intestinal mucosa and for elicitation of gastrointestinal symptoms of food allergy (Astwood et al 1996;Mouécoucou et al 2004). Hypersensitivity reactions after wheat ingestion have been reported by several authors (James et al 1997;Mittag et al 2004). Ingestion of foods containing wheat and other related cereals can induce gastrointestinal (GI) symptoms by either immunological or non-immunological mechanisms (Simonato et al, 2001).…”
Section: Resultsmentioning
confidence: 99%
“…Michael were obtained from the Ö sterreichische Agentur für Gesundheit und Ernährungssicherheit and planted in a glasshouse. Immature seeds were harvested 7,10,15,20,25,30, and 35 days after the onset of pollination directly into liquid nitrogen and stored at Ϫ80°C until use. Wheat pollen was obtained from Allergon.…”
Section: Biological Materials Patients' Sera and Absmentioning
confidence: 99%
“…However, the great majority of the soluble wheat flour allergens have not yet been identified (24). Furthermore, the question is open as to whether it is possible to identify allergens that can be used for selective diagnosis and eventually treatment of the various wheatinduced manifestations of allergy, such as baker's asthma, food allergy, and pollinosis (25).…”
mentioning
confidence: 99%