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dermatitis/kartoffel
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Seite 1 von 47 Ergebnisse
Contact eczema of hands caused by contact with potato protein.
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BACKGROUND
Protein contact dermatitis (PCD) is an IgE-dependent allergic reaction which, despite enormous progress in knowledge, remains a 'non-diagnosed' nosologic unit in contemporary medicine. Skin lesion, with a chronic and recurring course, are analogous with the clinical picture in allergic
Positive skin and oral challenge responses to potato and occurrence of immunoglobulin E antibodies to patatin (Sol t 1) in infants with atopic dermatitis.
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The clinical significance and molecular specificity of hypersensitivity reactions to raw and cooked potatoes remain ambiguous. We therefore investigated the clinical hypersensitivity to raw and cooked potato in infants suspected to have potato allergy and compared the findings with the occurrence of
Effects of potato-derived protease inhibitors on perianal dermatitis after colon resection for long-segment Hirschsprung's disease.
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BACKGROUND
After resection of long-segment Hirschsprung's disease, severe perianal dermatitis (SPAD) may occur because of high stool frequency and elevated concentrations of fecal pancreatic proteases. We investigated prospectively the effect of potato-derived protease inhibitors (PPI) on skin
Facial dermatitis, contact urticaria, rhinoconjunctivitis, and asthma induced by potato.
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BACKGROUND
Potato contains multiple heat-labile proteins which can induce immediate hypersensitivity reactions. Rhino-conjunctivitis, asthma, contact urticaria and protein contact dermatitis have been described in association with potato exposure.
OBJECTIVE
A patient with possible airborne facial
Potato tuber proteins efficiently inhibit human faecal proteolytic activity: implications for treatment of peri-anal dermatitis.
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BACKGROUND
Frequent diarrhoea after intestinal resections and faecal incontinence in healthy infants may lead to perianal injury. A causative agent may be a high concentration of pancreatic proteases in faeces. The aim of the present study was to assess whether protease inhibitors are applicable for
Solanum tuberosum L. cv Jayoung Epidermis Extract Inhibits Mite Antigen-Induced Atopic Dermatitis in NC/Nga Mice by Regulating the Th1/Th2 Balance and Expression of Filaggrin.
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Solanum tuberosum L. cv Jayoung (JY) is a potato with dark purple flesh and contains substantial amounts of polyphenols. In this study, we evaluated the therapeutic effects of S. tuberosum L. cv JY in a mouse model of Dermatophagoides farinae body (Dfb)-induced atopic dermatitis (AD). The ethanol
Solanum tuberosum L. cv Hongyoung extract inhibits 2,4‑dinitrochlorobenzene‑induced atopic dermatitis in NC/Nga mice.
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Solanum tuberosum L. cv Hongyoung (SH) is a widely consumed anthocyanin-rich food and medicinal plant, which possesses anti‑inflammatory and anti‑allergic activities. The present study aimed to examine the inhibitory effects of SH extract on atopic dermatitis (AD)‑like skin lesions induced by the
Inhibitory effects of Solanum tuberosum L. var. vitelotte extract on 2,4-dinitrochlorobenzene-induced atopic dermatitis in mice.
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OBJECTIVE
We aimed to investigate the inhibitory efficacy of Solanum tuberosum L. var. Vitelotte (SV) extract on atopic dermatitis (AD)-like skin lesions induced by the topical application of 2,4-dinitrochlorobenzene in NC/Nga mice.
METHODS
SV extract was administered orally to NC/Nga mice at the
Allergic contact dermatitis from potato flesh.
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Evaluation of patatin as a major cross-reactive allergen in latex-induced potato allergy.
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Potential cross-reactions between natural rubber latex and fruit/vegetable specific immunoglobulin (Ig)E antibodies have been reported for many years. This study was designed to investigate the molecular basis of acquired food sensitization focusing on the storage protein patatin and the
Biochemical and clinical studies in a case of contact urticaria to potato.
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Contact urticaria to potato was confirmed by skin testing in a 26-year-old male with atopic dermatitis, birch-pollen rhinoconjunctivitis and a history of immediate finger itching upon handling raw potato. The potato peel was non-reactive. The urticarial reactivity to potato could be transferred by
A case of severe allergic reaction to cooked potato.
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White potato is a very common ingredient in the diet of infants in Mediterranean countries, and in its cooked form, it is one of the first solid foods introduced, usually around the age of 4-6 months. Allergy to potato is uncommon, and allergic reactions to cooked potato have been reported only in
Latex type I sensitization and allergy in children with atopic dermatitis. Evaluation of cross-reactivity to some foods.
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Recent studies have demonstrated that allergy to natural rubber latex (NRL) is associated with cross-reactivity to certain foods. The aim of this study was to investigate the prevalence of NRL sensitization and allergy in children with atopic dermatitis (n=74). We also examined cross-reactions
An unexpected cause of anaphylaxis: potato.
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Immediate reactions against contact to raw potato has been reported in adults with generally being in the form of an oral contact dermatitis or contact urticaria, but it may also manifest as rhinitis symptoms, wheezing or even anaphylaxis. Cooked or raw potato allergy has been rarely reported in
Contact urticaria to raw potato.
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Although potatoes represent a large part of diets worldwide, adverse reactions to them are considered uncommon and usually result from ingestion, mainly in children. In contrast, immediate reactions to contact with raw potato has been reported more frequently in adults, usually in the form of an
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