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 wa...

Several research groups have identified IgE-binding wheat proteins associated with baker's asthma or atopic dermatitis. This review pinpoints our attempts at the structural identification of wheat allergens using sera from atopic dermatitis patients with definite wheat allergy. Two thirds of patients tested were gluten-sensitive. An IgE-binding peptide was isolated from the chymotryptic hydroly...

Insect pests are highly dependent on starch-rich cereals and cause severe damage to the cereal grain nutrient yield. Amylase trypsin inhibitor protein degrades digestive enzyme alpha-amylase which plays a key role in carbohydrate metabolism as well growth development of insects. These proteins mainly found crops like wheat, maize, barley rich sources starch. Due defensive mechanism against pest...

BACKGROUND Exposure to wheat flour and guar gum is a well-known cause of occupational respiratory allergies among workers in the food processing industry. To date, there have been no reports of occupational rhinitis (OR) caused concurrently by two different allergens present in the workplace. AIMS To report a case of OR likely to be induced concurrently by exposure to wheat flour and guar gum...

1. Fiocchi A, Bouygue GR, Restani P, Gaiaschi A, Terracciano L, Martelli A. Anaphylaxis to rice by inhalation. J Allergy Clin Immunol. 2003;111:193--5. 2. Nakase M, Usui Y, Alvarez-Nakase AM, Adachi T, Urisu A, Nakamura R, et al. Cereal allergens: rice-seed allergens with structural similarity to wheat and barley allergens. Allergy. 1998;53 Suppl.:55--7. 3. Asero R, Amato S, Alfieri B, Folloni ...

The prevalence of cereal allergy is highly influenced by geographical area and consumption habits. According to data from Alergologica 2015 [1], accounts for 2.1% all cases food in Spain. Beer a barley-based alcoholic beverage that also contains hops, yeast, other cereals (wheat, oats, corn, even rye). Barley the basis malt vinegar, whiskey, gin. Several allergens barley have been described, in...

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups posses...

The ingestion of dietary gluten sometimes may trigger allergic, autoimmune or nonallergic and nonautoimmune response. The typical gluten‑related allergic disorder is the wheat allergy (WA). Celiac disease (CD) is a well‑known gluten‑related autoimmune condition. The clinical expression of a gluten‑related nonallergic and nonautoimmune response is nonceliac gluten sensitivity (NCGS), an emerging...

From one year of liver’s transplantation and cyclosporin (CSA) maintenance treatment(100 mg a day), a 43 years old women presented with abdominal pain and diarrhea immediately after eating milk and egg. She underwent the transplantation after an acute liver toxicity caused by isoniazid during tuberculosis treatment. Increasing hyperosinophilia (40%) and eosinophilic oesophagitis (EE) presented ...