Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. [PDF]
PLoS ONE, 2017 Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy.
Kathrin Schalk +3 more
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The top 100 most cited articles in the past 30 years of wheat allergy: a bibliometric analysis
Frontiers in ImmunologyBackgroundWheat allergy (WA), characterized by immunological responses to wheat proteins, is a gluten-related disorder that has become increasingly recognized in recent years.
Mengyuan Zhan +6 more
doaj +1 more source
Self-reported food hypersensitivity in relation to biomarkers: The Fit Futures Study [PDF]
, 2020 Food hypersensitivity is recognized as a rather common condition, that can occur at any age. There is limited high-quality data on the burden of this condition, especially after child age.
Dragland, Vilde
core
Three-year prognosis after low-dose oral food challenge for children with wheat allergy
Allergology InternationalBackground: Low-dose oral food challenge (LD-OFC) is an approach to avoid complete elimination in high-risk patients with wheat allergy (WA). We examined the 3-year prognosis after LD-OFC among patients who passed and failed LD-OFC.
Takaaki Itonaga +9 more
doaj +1 more source
Usefulness of Wheat and Soybean Specific IgE Antibody Titers for the Diagnosis of Food Allergy
Allergology International, 2009 Background: Since the first suggestion of threshold values for food specific IgE antibody levels in relation to clinical reactivity, several authors have proposed different threshold values for different allergens.
Takatsugu Komata +4 more
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Syringolin Reprograms Wheat to Undergo Hypersensitive Cell Death in a Compatible Interaction with Powdery Mildew [PDF]
The Plant Cell, 2001 We had previously isolated and characterized syringolin A, one of the molecular determinants secreted by Pseudomonas syringae pv syringae that is perceived by nonhost plant species such as rice. Here, we show that syringolin A is recognized by wheat and that it induces the accumulation of gene transcripts and increases protection against powdery mildew
Wäspi, Urs +2 more
openaire +3 more sources
Allergology International, 2017 Background: Specific IgE (sIgE) antibody detection using the Siemens IMMULITE® 3gAllergy™ (3gAllergy) assay have not been sufficiently examined for the diagnosis of food allergy.
Sakura Sato +5 more
doaj +1 more source
Food allergy in children [PDF]
Srpski Arhiv za Celokupno Lekarstvo, 2016 Food allergy represents a highly up-to-date and continually increasing problem of modern man. Although being present in all ages, it most often occures in children aged up to three years.
Radlović Nedeljko +5 more
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The Wheat cDNA LCT1 Generates Hypersensitivity to Sodium in a Salt-Sensitive Yeast Strain [PDF]
Plant Physiology, 2001 Abstract Salinity affects large areas of agricultural land, and all major crop species are intolerant to high levels of sodium ions. The principal route for Na+ uptake into plant cells remains to be identified. Non-selective ion channels and high-affinity potassium transporters have emerged as potential pathways for Na+entry.
Amtmann, Anna +5 more
openaire +2 more sources
Long-term Outcomes of Children with Cow’s Milk Protein Allergy in a Pediatric Allergy Clinic
Journal of Pediatric Research, 2021 Aim:This study aimed to assess the clinical features, management, and long-term outcomes of pediatric patients with cow’s milk protein allergy (CMPA).Materials and Methods:This is a retrospective study consisting of 246 children with CMPA.
Ayşegül Ertuğrul +3 more
doaj +1 more source