BACKGROUND: Wheat can cause severe immunoglobulin E (IgE)-mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. METHODS: Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a year after eating food-containing wheat were examined. Purified omega-5 gliadin was used as an allergen in IgE enzyme-linked immunosorbent assay (ELISA) and in skin prick testing (SPT). Wheat CAP radioallergosorbent test (RAST) and SPT were also examined. RESULTS: All seven anaphylactic children, but none of 15 control subjects had IgE antibodies to omega-5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to omega-5 and crude gliadin, and all seven had positive wheat CAP RAST and SPT. One child was challenged with wheat, which caused anaphylaxis. After adherence to a wheat-free diet four children remained symptomless and three experienced one to two anaphylactic reactions. CONCLUSION: The present results show that wheat omega-5 gliadin is a major sensitizing allergen in children with wheat-induced anaphylaxis. They also suggest that omega-5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy.
BACKGROUND:Wheat can cause severe immunoglobulin E (IgE)-mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. METHODS: Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a year after eating food-containing wheat were examined. Purified omega-5 gliadin was used as an allergen in IgE enzyme-linked immunosorbent assay (ELISA) and in skin prick testing (SPT). Wheat CAP radioallergosorbent test (RAST) and SPT were also examined. RESULTS: All seven anaphylactic children, but none of 15 control subjects had IgE antibodies to omega-5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to omega-5 and crude gliadin, and all seven had positive wheat CAP RAST and SPT. One child was challenged with wheat, which caused anaphylaxis. After adherence to a wheat-free diet four children remained symptomless and three experienced one to two anaphylactic reactions. CONCLUSION: The present results show that wheatomega-5 gliadin is a major sensitizing allergen in children with wheat-induced anaphylaxis. They also suggest that omega-5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy.
Authors: Luis Caraballo; Josefina Zakzuk; Bee Wah Lee; Nathalie Acevedo; Jian Yi Soh; Mario Sánchez-Borges; Elham Hossny; Elizabeth García; Nelson Rosario; Ignacio Ansotegui; Leonardo Puerta; Jorge Sánchez; Victoria Cardona Journal: World Allergy Organ J Date: 2016-06-27 Impact factor: 4.084
Authors: Elham Hossny; Motohiro Ebisawa; Yehia El-Gamal; Stefania Arasi; Lamia Dahdah; Rasha El-Owaidy; Cesar A Galvan; Bee Wah Lee; Michael Levin; Santiago Martinez; Ruby Pawankar; Mimi L K Tang; Elizabeth H Tham; Alessandro Fiocchi Journal: World Allergy Organ J Date: 2019-12-02 Impact factor: 4.084
Authors: Antonella Cianferoni; Karishma Khullar; Rushani Saltzman; Joel Fiedler; Jackie P Garrett; David R Naimi; Jonathan M Spergel Journal: World Allergy Organ J Date: 2013-08-21 Impact factor: 4.084