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مقالاتآزمایشات بالینیحق ثبت اختراع

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صفحه 1 از جانب 28 نتایج

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

Housewives with raw potato-induced bronchial asthma.

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Allergy to white potato has rarely been described. We report two cases of atopic patients, housewives, in whom peeling raw potatoes precipitated rhinoconjunctivitis and asthmatic attacks, and, in one of them, contact urticaria. Type I hypersensitivity to raw potato antigens was demonstrated by means

Allergy to white potato.

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Allergy to potato is uncommon, and even more uncommon is allergy to potato pollen. The occurrence of both phenomena in the same patient made it possible to study cross-reactivity patterns of potato antigens. An 11-year-old girl, exclusively breast-fed for her first 4 months, developed anaphylactic

Bronchorelaxant property of 'African potato' (Hypoxis hemerocallidea corm) aqueous extract in vitro.

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This study was undertaken to investigate the bronchorelaxant effect of Hypoxis hemerocallidea corm ('African potato') aqueous extract (APE) on spasmogen-provoked contractions of guinea-pig isolated tracheal smooth muscle preparations. APE (25-400 mg/ml) relaxed spasmogen (histamine-, carbachol- and

Potato lectin activates basophils and mast cells of atopic subjects by its interaction with core chitobiose of cell-bound non-specific immunoglobulin E.

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A major factor in non-allergic food hypersensitivity could be the interaction of dietary lectins with mast cells and basophils. Because immunoglobulin E (IgE) contains 10-12% carbohydrates, lectins can activate and degranulate these cells by cross-linking the glycans of cell-bound IgE. The present

Datura stramonium agglutinin released histamine from rat peritoneal mast cells that was inhibited by pertussis toxin, haptenic sugar and N-acetylglucosamine-specific lectins: involvement of glycoproteins with N-acetylglucosamine residues.

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The N-acetyl glucosamine (GlcNAc)-specific lectin Datura stramonium agglutinin (DSA) rapidly and sugar-specifically released histamine from rat peritoneal mast cells, and pertussis toxin (IAP) inhibited it, suggesting that DSA activated mast cells via an IAP-sensitive G protein pathway. The additive

Inhibitory effects of sialic acid- or N-acetylglucosamine-specific lectins on histamine release induced by compound 48/80, bradykinin and a polyethylenimine in rat peritoneal mast cells.

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The effects of seven lectins with various sugar-specificities on histamine release from rat peritoneal mast cells induced by non-immunologic stimuli were studied. The non-immunologic stimuli used were three basic secretagogues, compound 48/80, bradykinin and PEI6 (polyethylenimine with a molecular

Excretion of urinary histamine and N-tele methylhistamine in patients with gastrointestinal food allergy compared to non-allergic controls during an unrestricted diet and a hypoallergenic diet.

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BACKGROUND Patients with gastrointestinal food allergy are characterised by increased production of mast cell derived mediators upon allergen contact and present often with unspecific symptoms. The aim of this study was to evaluate urinary histamine and methylhistamine excretion in patients with

An investigation of the possible immunological relationship between allergen extracts from birch pollen, hazelnut, potato and apple.

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In a retrospective study on selected group of patients, the coincidence of birch pollen allergy and a clinically relevant positive prick test reaction to apples and potatoes was confirmed. Immunochemical comparison using the crossed line immunoelectrophoresis technique (CLIE) confirmed partial

Development of a BALB/c mouse model for food allergy: comparison of allergy-related responses to peanut agglutinin, β-lactoglobulin and potato acid phosphatase.

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The purpose of this study was to develop a BALB/c mouse model for comprehensively assessing food allergies. Serum specific IgE and IgG1 antibodies against protein (PNA, β-LG, and PAP) were induced in intraperitoneally sensitized BALB/c mice. On day 28, blood was collected to obtain the serum, and

IgE-mediated allergic reactions to potatoes.

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We investigated sera of 12 patients with IgE-mediated hypersensitivity reactions to potato, using different in vitro methods. Radioallergosorbent test classes 2-4 (7.6-46.5% binding) were measured with potato allergen disks. Immunoblot detected allergen bands with an isoelectric point range of

Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disorders.

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BACKGROUND The potato is one of the most common types of genetically modified (GM) food. However, there are no published data evaluating the impact of genetic manipulations on the allergenicity of GM potatoes. To compare the allergenicity of GM potatoes with that of wild-type potatoes using in vivo

Optimization of cationic amino starch synthesis using biogenic amines.

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Harvesting microalgae presents a challenge in selecting the most economical method for low cost algal bioproducts. Previous studies have shown coagulation-flocculation to be the most efficient method for large scale microalgae harvesting. This study focused on modifying native potato starch with

[Assessment of the BALB/c mice as a suitable animal model for the investigation of food allergy].

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OBJECTIVE This study was to develop a suitable model for the investigation for food allergy. METHODS BALB/c mice were dosed by intraperitoneally with Ovalbumin, Beef serum albumin, Trypsin inhibitor and Potato acid phosphatase respectively (0.25ml 20mg/mnl) on day 0 and again on day 7. Control group

Studies on BN rats model to determine the potential allergenicity of proteins from genetically modified foods.

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OBJECTIVE To develop a Brown Norway (BN) rat model to determine the potential allergenicity of novel proteins in genetically modified food. METHODS The allergenicity of different proteins were compared, including ovalbumin (OVA), a potent respiratory and food allergen, bovine serum albumin (BSA), a

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Herbal & Natural Medicine

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