Characterization of a new wheat food allergen
نویسندگان
چکیده
Background Allergens from wheat (Triticum aestivum) can cause three distinct IgE-mediated allergies: respiratory allergy by inhalation of wheat flour, wheat pollen allergy and wheat food allergy. Wheat and wheat products are a main component in human diet, but currently avoidance is the only therapy for wheat food allergic patients. Diagnosis based on wheat flour extracts does not discriminate between patients suffering from respiratory allergy or wheat food allergy. Aim of this study was the isolation, identification and characterization of new allergens recognized by patients suffering from wheat food allergy to establish methods and diagnostic tests to specifically identify wheat food allergic patients.
منابع مشابه
Isolation, characterization and expression in Escherichia coli of a cDNA coding for a novel major wheat food allergen
Introduction Wheat (Triticum aestivum) is a main component of the daily diet but can cause three distinct forms of wheat allergy: Baker’s asthma, wheat food allergy and wheat pollen allergy. The panel of wheat allergens is still incomplete. The aim of the study was to identify and characterize wheat allergens for the development of improved diagnostic tests and allergen-specific forms of treatm...
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