[Allergenicity of wheat flour].
Food allergy to wheat flour is a pathology that is found less frequently than coeliac disease or respiratory allergy to flour; it seems however to be a constant argument. Our study used a panel of 28 patients diagnosed with food allergy to wheat flour. Our objective was to characterise the reactivity of type IgE and IgG antibodies of these patients with regard to the different classes of proteins of wheat flour so as to establish an antigenic profile of the allergens of wheat in the framework of food allergy to flour. Our results show the implication of different classes of wheat proteins and notably the major reserve proteins (gliadins and glutens) in food allergy.
Battais
F
F
INRA, Unité de Biochimie et de Technologie des Protéines, B.P. 71627, 44316 Nantes.
Aparicio
C
C
Kanny
G
G
Guérin
L
L
Moneret-Vautrin
D A
DA
Denery-Papini
S
S
D000485:Allergens / Q000009:adverse effects* / Q000276:immunology; D000918:Antibody Specificity; D002446:Celiac Disease / Q000097:blood / Q000276:immunology; D004797:Enzyme-Linked Immunosorbent Assay; D005433:Flour / Q000009:adverse effects*; D005512:Food Hypersensitivity / Q000097:blood / Q000175:diagnosis / Q000209:etiology* / Q000276:immunology; D005903:Gliadin / Q000009:adverse effects / Q000145:classification / Q000276:immunology; D005983:Glutens / Q000009:adverse effects / Q000276:immunology; D006801:Humans; D007070:Immunoglobulin A / Q000276:immunology; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology; D007074:Immunoglobulin G / Q000097:blood / Q000276:immunology; D010665:Phenylpropanolamine / Q000009:adverse effects; D010940:Plant Proteins / Q000009:adverse effects* / Q000145:classification / Q000276:immunology; D011852:Radioallergosorbent Test; D014908:Triticum / Q000009:adverse effects* / Q000276:immunology
D000485:Allergens; D007070:Immunoglobulin A; D007074:Immunoglobulin G; D010940:Plant Proteins; D010665:Phenylpropanolamine; D007073:Immunoglobulin E; D005983:Glutens; D005903:Gliadin