Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Battais, F.; Courcoux, Philippe; Popineau, Yves; Kanny, G.; Moneret-Vautrin, D. A.; Denery-Papini, Sandra

doi:10.1016/j.jcs.2005.01.004

Cited by 84 publications

(87 citation statements)

References 28 publications

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“…The introduction of gluten-rich foods in the human diet led to the development of disease related to gluten exposure (Sapone et al, 2012;Troncone and Jabri, 2011). These reactions are not restricted to celiac disease, but also include nonceliac gluten sensitivity and wheat allergy, which combined affect about 10% of the general population (Battais et al, 2003(Battais et al, , 2005Lammers et al, 2014;Williams et al, 2010;Woodward, 2010). Moreover, they represent distinct pathophysiological reactions to gluten ingestion, with differing clinical presentations, serological markers, and long-term treatments (Bai et al, 2013;Briani et al, 2008;Ciclitira et al, 2005b).…”

Section: Gliadins and The Celiac Diseasementioning

confidence: 99%

Gliadins in Foods and the Electronic Tongue

Veloso

Dias

Rodrigues

et al. 2016

Electronic Noses and Tongues in Food Science

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Section: Gliadins and The Celiac Diseasementioning

confidence: 99%

Gliadins in Foods and the Electronic Tongue

Veloso

Dias

Rodrigues

et al. 2016

Electronic Noses and Tongues in Food Science

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“…More than 100 IgE-binding protein spots have been detected in wheat flour and sera from sensitized bakers show not only reactions to many of these antigens but also considerable variability in individual sensitization patterns (2). A wide array of wheat flour proteins, both salt-soluble proteins and prolamins, and particularly members of the α-amylase inhibitor family and ω5-gliadin (in wheat-dependent exercise-induced anaphylaxis), have been linked to food wheat allergy (2)(3)(4). LTPs have (wheat flour Tri a 14) recently been identified as a relevant allergen associated with both baker's asthma and wheat IgE-mediated food allergy (3)(4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

“…A wide array of wheat flour proteins, both salt-soluble proteins and prolamins, and particularly members of the α-amylase inhibitor family and ω5-gliadin (in wheat-dependent exercise-induced anaphylaxis), have been linked to food wheat allergy (2)(3)(4). LTPs have (wheat flour Tri a 14) recently been identified as a relevant allergen associated with both baker's asthma and wheat IgE-mediated food allergy (3)(4)(5)(6). Several of the major salt-insoluble wheat flour proteins (prolamins) such as gliadin also appear to be implicated in baker's asthma and wheat mediated food allergy (7).…”

Section: Introductionmentioning

confidence: 99%

A Baker with Asthma and Wheat Flour Food Allergy

Yılmaz¹,

Mungan²

2017

Asthma Allergy Immunol

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ÖZBazı ortak allerjenleri paylaşmalarına rağmen fırıncı astımı olan ya da buğday unu ile gıda allerjisi olan hastalarda buğday polenine karşı duyarlılık saptanmamaktadır. Aynı şekilde, fırıncı astımı olan hastalar buğday unundan yapılmış ekmeği sorunsuzca tüketebilmektedir. Bu durum duyarlanma yollarının (inhalasyona karşı sindirim) ve allerjenik kaynakların farklılığı (buğday ununa karşı buğdaydan yapılmış gıda ürünleri) gibi nedenlerle açıklanabilmektedir. Fakat her iki tip allerjiden sorumlu olabilen α-amilaz inhibitörleri, lipid transferaz proteinleri ve gliadin gibi bazı buğday allerjenleri olduğu da bilinmektedir. Biz burada, 30 yıldır fırıncı olarak çalışan 45 yaşındaki bir erkek hastada buğday ununa bağlı fırıncı astımı, riniti ve gıda allerjisi gelişen bir olguyu sunuyoruz. ABSTRACTPatients with wheat flour food allergy and with baker's asthma are not sensitised to wheat pollen, despite the fact that they share some common allergens. In the same way, asthmatic bakers tolerate the ingestion of bread. The difference in sensitisation routes (inhalation versus ingestion) and allergenic source (wheat flour versus processed wheat foodstuffs) could explain this fact, although some wheat allergens, like α-amylase inhibitors, lipid transfer proteins and gliadin are implicated in both types of allergy. We report the case of a 45-year-old male who worked in a bakery for 30 years as a baker. He was confirmed to have occupational asthma, rhinitis and food allergy due to wheat flour.Anahtar kelimeler: Fırıncı astımı, buğday allerjenleri, besin allerjisi, lipid transfer proteinleri, alfa-amilaz inhibitörleri, gliadin

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“…Bovine serum albumin (BSA), caseins (CNs), β-lactoglobulin (BLG), and α-lactalbumin (ALA) as milk proteins; ovotransferin (OT), ovalbumin (OVA), ovomucoid (OM), lysozyme (LYS), α-livetin, and fosvitin as egg proteins; glycinin and β-conglycinin as soy proteins; and α-, β-, γ-, and ω-gliadins as wheat proteins were separated, identifi ed from the reference materials used as allergen sources according to the literature (BATTAIS et al, 2005;JIANG et al, 2010;PESIC et al, 2012;JIMÉNEZ-SAIZ et al, 2013) and examined.…”

mentioning

confidence: 99%

Identification of key effects causing weak performance of allergen analysis in processed food matrices

et al. 2016

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The weaker performance of generally used analytical methods for allergen analysis in processed foods can be connected to protein denaturation. To understand the nature of protein denaturation processes, experimental but realistic model matrices (corn starch based mixture, hydrated dough, and heat treated cookies) were developed that contain a defi ned amount of milk, egg, soy, and wheat proteins individually or in combination. The protein subunit composition was investigated in every processing phase, i.e. after mixing, dough formation, and baking. SDS-PAGE measurements were carried out to monitor the protein distribution of sample food matrices in non-reducing and reducing gels. The results clearly show that the highly decreased protein solubility is caused by denaturation, aggregation, or complex formation, which are the most signifi cant factors in poorer analytical performances. Solubility can only partly be improved with the application of reducing agents or surfactants, and the rate of improvement is depending on the proteins and the matrices.

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Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Cited by 84 publications

References 28 publications

Gliadins in Foods and the Electronic Tongue

Gliadins in Foods and the Electronic Tongue

A Baker with Asthma and Wheat Flour Food Allergy

Identification of key effects causing weak performance of allergen analysis in processed food matrices

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