Microarray-based detection of specific IgE against recombinant ω-5-gliadin in suspected wheat-dependent exercise-induced anaphylaxis

Brans, Richard; Sauer, I.; Czaja, Katharina; Pfützner, Wolfgang

doi:10.1684/ejd.2012.1712

Cited by 16 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recombinant allergens of reproducible quality allow a standardization of the method with improved diagnostic results. An improved microarray for the detection of serum IgE against x5gliadin showed promising results adequate to FEIA [86]. For example, the sensitivity of the x5gliadin-specific CAP was 80%, but the sensitivities of the wheat extract and gluten CAPs were only 48% and 56%, respectively [84].…”

Section: Diagnosismentioning

confidence: 99%

Wheat‐dependent exercise‐induced anaphylaxis

Scherf

Brockow

Biedermann

et al. 2015

Clin Experimental Allergy

157

131

View full text Add to dashboard Cite

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a rare, but potentially severe food allergy exclusively occurring when wheat ingestion is accompanied by augmenting cofactors. It is clinically characterized by anaphylactic reactions ranging from urticaria and angioedema to dyspnoea, hypotension, collapse, and shock. WDEIA usually develops after ingestion of wheat products followed by physical exercise. Other cofactors are acetylsalicylic acid and other non-steroidal anti-inflammatory drugs, alcohol, and infections. The precise mechanisms of WDEIA remain unclear; exercise and other cofactors might increase gastrointestinal allergen permeability and osmolality, redistribute blood flow, or lower the threshold for IgE-mediated mast cell degranulation. Among wheat proteins, ω5-gliadin and high-molecular-weight glutenin subunits have been reported to be the major allergens. In some patients, WDEIA has been discussed to be caused by epicutaneous sensitization with hydrolysed wheat gluten included in cosmetics. Diagnosis is made based on the patient's history in combination with allergy skin testing, determination of wheat-specific IgE serum antibodies, basophil activation test, histamine release test, and/or exercise challenge test. Acute treatment includes application of adrenaline or antihistamines. The most reliable prophylaxis of WDEIA is a gluten-free diet. In less severe cases, a strict limitation of wheat ingestion before exercise and avoidance of other cofactors may be sufficient.

show abstract

Section: Diagnosismentioning

confidence: 99%

Wheat‐dependent exercise‐induced anaphylaxis

Scherf

Brockow

Biedermann

et al. 2015

Clin Experimental Allergy

157

131

View full text Add to dashboard Cite

show abstract

“…For example, in ten patients with suspected FDEIAn from wheat, high levels of IgE against ω5-gliadin were detected in all cases 86. Of interest, in a patient with wheat-dependent EIAn, the responsible allergen was identified as LTP and not ω5-gliadin 62.…”

Section: Laboratory Testingmentioning

confidence: 95%

Diagnosis of exercise-induced anaphylaxis: current insights

Pravettoni¹,

Incorvaia²

2016

JAA

View full text Add to dashboard Cite

Exercise-induced anaphylaxis (EIAn) is defined as the occurrence of anaphylactic symptoms (skin, respiratory, gastrointestinal, and cardiovascular symptoms) after physical activity. In about a third of cases, cofactors, such as food intake, temperature (warm or cold), and drugs (especially nonsteroidal anti-inflammatory drugs) can be identified. When the associated cofactor is food ingestion, the correct diagnosis is food-dependent EIAn (FDEIAn). The literature describes numerous reports of FDEIAn after intake of very different foods, from vegetables and nuts to meats and seafood. One of the best-characterized types of FDEIAn is that due to ω5-gliadin of wheat, though cases of FDEIAn after wheat ingestion by sensitization to wheat lipid transfer protien (LTP) are described. Some pathophysiological mechanisms underlying EIAn have been hypothesized, such as increase/alteration in gastrointestinal permeability, alteration of tissue transglutaminase promoting IgE cross-linking, enhanced expression of cytokines, redistribution of blood during physical exercise leading to altered mast-cell degranulation, and also changes in the acid–base balance. Nevertheless, until now, none of these hypotheses has been validated. The diagnosis of EIAn and FDEIAn is achieved by means of a challenge, with physical exercise alone for EIAn, and with the assumption of the suspected food followed by physical exercise for FDEIAn; in cases of doubtful results, a double-blind placebo-controlled combined food–exercise challenge should be performed. The prevention of this particular kind of anaphylaxis is the avoidance of the specific trigger, ie, physical exercise for EIAn, the assumption of the culprit food before exercise for FDEIAn, and in general the avoidance of the recognized cofactors. Patients must be supplied with an epinephrine autoinjector, as epinephrine has been clearly recognized as the first-line intervention for anaphylaxis.

show abstract

“…Two proteins types generally recognized to induce allergy in most cases are ATIs and monomeric gliadins (α/β-, γ -, and ω-gliadins) commonly known to be involved in CD etiology but now also recognized for being involved in IgE-modulated allergic reactions (Pastorello et al, 2007;Tatham & Shewry, 2008). To a lesser extent, reactions to LMW-glutenins, lectins (WGA), and possibly also lipid transfer proteins (LTPs) may occur (Baccioglu et al, 2017;Brans, Sauer, Czaja, Pfutzner, & Merk, 2012;Cianferoni, 2016;Gilissen et al, 2014;Mamone et al, 2011;Scherf, Koehler, & Wieser, 2016). Cross-reactions may occur with related proteins present in other grains.…”

Section: Wa Causing Substancesmentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

show abstract

Microarray-based detection of specific IgE against recombinant ω-5-gliadin in suspected wheat-dependent exercise-induced anaphylaxis

Cited by 16 publications

References 0 publications

Wheat‐dependent exercise‐induced anaphylaxis

Wheat‐dependent exercise‐induced anaphylaxis

Diagnosis of exercise-induced anaphylaxis: current insights

Adverse Reactions to Wheat or Wheat Components

Contact Info

Product

Resources

About