A further wheat allergen for baker’s asthma: Tri a 40

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Investigation of multiple forms of Tri a Bd 27K, a major wheat allergen, by immunoblotting analysis.

Tri a Bd 27K, a major wheat allergen, is a glycoprotein. Tri a Bd 27K was found to occur in multiple forms by two-dimensional polyacrylamide gel electrophoresis and immunoblotting with a monoclonal antibody against the allergen. Furthermore, it was found that only Tri a Bd 27K components, which have N-linked glycan moieties with fucose residues, bound to IgE antibodies in the sera of wheat-sens...

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Biochemical, Biophysical and IgE-Epitope Characterization of the Wheat Food Allergen, Tri a 37

Wheat is an important staple food and potent allergen source. Recently, we isolated a cDNA coding for wheat alpha-purothionin which is recognized by wheat food allergic patients at risk for severe wheat-induced allergy. The purpose of the present study was the biochemical, biophysical and IgE epitope characterization of recombinant alpha-purothionin. Synthetic genes coding for alpha-purothionin...

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Celiac Disease in a Patient with Baker’s Asthma and Wheat Allergy Due to Tri a 14

We describe the case of a patient that developed persistent severe asthma after having started to work in a bakery. The subsequent appearance of gastrointestinal symptoms was diagnosed as celiac disease (CD). She also experienced severe asthma attacks when cooking pasta, and experienced anaphylactic shock a few minutes after wheat flour inhalation. The allergologic workup was positive for sever...

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Molecular and immunological characterization of Tri a 36, a low molecular weight glutenin, as a novel major wheat food allergen.

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...

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Characterization of a new wheat food allergen

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 ...

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ژورنال

عنوان ژورنال: Journal of Allergy and Clinical Immunology

سال: 2016

ISSN: 0091-6749

DOI: 10.1016/j.jaci.2015.11.026