Open AccessCharacterization of a new wheat food allergen
Author(s) -
Pahr Sandra,
Constantin Claudia,
Papadopoulus Nikos,
Makela Mika,
Ebner Christof,
Mari Adriano,
Mittermann Irene,
Vrtala Susanne,
Valenta Rudolf
Publication year - 2011
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-1-s1-p86
Subject(s) - medicine , allergen , food allergens , food allergy , food hypersensitivity , allergy , food science , immunology , chemistry
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.