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wheat hypersensitivity/jara pšenica
Veza se sprema u međuspremnik
8 rezultatima
Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡.
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Prijava Registriraj se
Although wheat is a staple food for most of the human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease
Wheat allergy: diagnosis and management.
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Prijava Registriraj se
Triticum aestivum (bread wheat) is the most widely grown crop worldwide. In genetically predisposed individuals, wheat can cause specific immune responses. A food allergy to wheat is characterized by T helper type 2 activation which can result in immunoglobulin E (IgE) and non-IgE mediated
Wheat Allergy
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Prijava Registriraj se
Bread wheat, also known as Triticum aestivum, is one of the commonly grown crops worldwide. It can be grown worldwide because it grows easily in different climates, and it has a high nutritional value, high palatability, and can be processed into many foods and drinks. However, despite these
Characterization of a hypoallergenic wheat line lacking ω-5 gliadin.
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Prijava Registriraj se
BACKGROUND
There is no curative treatment for wheat-dependent exercise-induced anaphylaxis (WDEIA). ω-5 Gliadin is one of the dominant allergens affecting WDEIA patients. The use of ω-5 gliadin-free wheat flour in the regular diet is considered one of the prophylactic approaches against the
Cinnamon rolls triggered anaphylactic reaction. The genesis could be wheat-dependent exercise-induced anaphylaxis Two case reports from our Department of Allergology illustrate the wheat-dependent exercise-induced anaphylaxis (WDEIA), which is a relatively rare, yet potentially fatal form of food
Molecular characterization of wheat allergens specifically recognized by patients suffering from wheat-induced respiratory allergy.
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Prijava Registriraj se
BACKGROUND
Wheat (Triticum aestivum) is an important allergen source responsible for various clinical manifestations of allergy (i.e. food allergy, pollen allergy, respiratory allergy to flour-Baker's asthma).
OBJECTIVE
The objective of this study was the molecular and immunological characterization
Hydrolysed wheat proteins present in cosmetics can induce immediate hypersensitivities.
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Prijava Registriraj se
Cosmetics containing hydrolysed wheat proteins (HWP) can induce rare but severe allergic reactions. 9 patients, all females without common wheat allergy, but with contact urticaria to such cosmetics, were studied. 6 of them also experienced generalized urticaria or anaphylaxis to foods containing
Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry.
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Prijava Registriraj se
BACKGROUND
Wheat flour is one of the world's major food ingredients, in part because of the unique end-use qualities conferred by the abundant glutamine- and proline-rich gluten proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergies.
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