Prevalence of adverse reactions to food in Germany – a population study

Zuberbier, T.; Edenharter, Günter; Worm, Margitta; Ehlers, Imke; Reimann, Silke; Hantke, T.; Roehr, Charles Christoph; Bergmann, Karl E.; Niggemann, B.

doi:10.1046/j.1398-9995.2003.00403.x

Cited by 307 publications

(273 citation statements)

References 21 publications

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“…Based on the reported prevalence of wheat food allergy, it may therefore be estimated that up to 0.8% of the population is sensitized to Tri a 36 (34).…”

Section: Discussionmentioning

confidence: 99%

Molecular and Immunological Characterization of Tri a 36, a Low Molecular Weight Glutenin, as a Novel Major Wheat Food Allergen

Baar

Pahr

Constantin

et al. 2012

The Journal of Immunology

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Wheat is an essential element in our nutrition but one of the most important food allergen sources. Wheat allergic patients often suffer from severe gastrointestinal and systemic allergic reactions after wheat ingestion. In this study, we report the molecular and immunological characterization of a new major wheat food allergen, Tri a 36. The cDNA coding for a C-terminal fragment of Tri a 36 was isolated by screening a wheat seed cDNA expression library with serum IgE from wheat food-allergic patients. Tri a 36 is a 369-aa protein with a hydrophobic 25-aa N-terminal leader peptide. According to sequence comparison it belongs to the low m.w. glutenin subunits, which can be found in a variety of cereals. The mature allergen contains an N-terminal domain, a repetitive domain that is rich in glutamine and proline residues, and three C-terminal domains with eight cysteine residues contributing to intra- and intermolecular disulfide bonds. Recombinant Tri a 36 was expressed in Escherichia coli and purified as soluble protein. It reacted with IgE Abs of ∼80% of wheat food-allergic patients, showed IgE cross-reactivity with related allergens in rye, barley, oat, spelt, and rice, and induced specific and dose-dependent basophil activation. Even after extensive in vitro gastric and duodenal digestion, Tri a 36 released distinct IgE-reactive fragments and was highly resistant against boiling. Thus, recombinant Tri a 36 is a major wheat food allergen that can be used for the molecular diagnosis of, and for the development of specific immunotherapy strategies against, wheat food allergy.

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“…Based on the reported prevalence of wheat food allergy, it may therefore be estimated that up to 0.8% of the population is sensitized to Tri a 36 (34).…”

Section: Discussionmentioning

confidence: 99%

Molecular and Immunological Characterization of Tri a 36, a Low Molecular Weight Glutenin, as a Novel Major Wheat Food Allergen

Baar

Pahr

Constantin

et al. 2012

The Journal of Immunology

View full text Add to dashboard Cite

show abstract

“…Although eosinophil cells protect the body against parasites and other infectious agents, its high levels is also responsible for the allergic reaction and worsen asthma state [41]. Earlier studies have also reported that larger number of patients with asthma had high serum IgE levels [42][43][44]. A study done on female adults showed that IgE molecules play a crucial role in allergic respiratory diseases and possibly cause chronic airway inflammation in asthma through activation of effector's cells via high affinity (Fc RI) or low affinity (Fc RII) IgE receptors46.…”

Section: Journal Of Clinical Nutrition and Dietetics Issn 2472-1921mentioning

confidence: 99%

Assessment of Nutritional Status of Patients Suffering from Asthma

Jain¹,

Kant²,

Mishra³

2017

J Clin Nutr Diet

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Background and aim: Several studies have suggested that increasing prevalence of asthma could be associated with nutrients intake. These nutrients can play beneficial as well as detrimental role in asthma and may affect the nutritional status of asthma patients. This case-control study was undertaken to assess the nutritional status and differences in dietary intake between a population with and without asthma.

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“…For instance, 3.5% of the total population in France (Kanny et al, 2001), 3.6% in Germany (Zuberbier et al, 2004), and 3.5 _ 4.0% in the United 2001). It is utilized as a nitrogen source during peanut seedling growth (Maleki et al, 2000).…”

Section: Introductionmentioning

confidence: 99%