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Eishin Morita - One of the best experts on this subject based on the ideXlab platform.
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identification of peroxidase 1 and beta glucosidase as cross reactive Wheat allergens in grass pollen related Wheat Allergy
Allergology International, 2021Co-Authors: Ryohei Ogino, Hiroaki Matsuo, Yuko Chinuki, Tomoharu Yokooji, Daigo Takizawa, Eishin MoritaAbstract:Abstract Background Some patients with Wheat-dependent exercise-induced anaphylaxis (WDEIA) or Wheat Allergy showed negative ω-5 gliadin-specific IgE test and high level of grass pollen-specific IgE. It was presumed that these patients developed allergic reaction upon cross-reaction of their IgE antibodies raised against grass pollen allergens to Wheat allergens. This study aimed to clarify clinical characteristics and Wheat allergens of this phenotype of WDEIA/Wheat Allergy, which were tentatively diagnosed as grass pollen-related Wheat Allergy (GPWA). Methods A total of six patients with GPWA were enrolled, and controls were 17 patients with grass pollen Allergy but no episode of Wheat Allergy, and 29 patients with other Wheat allergies: 18 with conventional WDEIA and 11 with hydrolyzed Wheat protein Allergy. Sensitization to Wheat proteins was determined by basophil activation test (BAT). IgE-binding proteins in Wheat flour were identified by immunoblotting followed by mass spectrometry. Wheat allergen-specific IgE tests were established by CAP-FEIA system. Results All the six patients with GPWA were sensitized to water-soluble Wheat proteins in BAT and IgE-immunoblotting, and peroxidase-1 (35 kDa) and beta-glucosidase (60 kDa) were identified as specific IgE-binding Wheat proteins. The binding of patient IgE to these proteins was inhibited by pre-incubation of patient sera with grass pollen. The peroxidase-1- and beta-glucosidase-specific IgE tests identified three and four of six patients with GPWA, respectively, but only two of 29 controls, indicating high specificity of these tests. Conclusions Peroxidase-1 and beta-glucosidase are specific Wheat allergens for GPWA among grass pollen Allergy and other types of Wheat-induced food allergies.
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hla dq and rbfox1 as susceptibility genes for an outbreak of hydrolyzed Wheat Allergy
The Journal of Allergy and Clinical Immunology, 2019Co-Authors: Emiko Noguchi, Yuma Fukutomi, Masato Akiyama, Akiko Yagami, Tomomitsu Hirota, Yukinori Okada, Zenichiro Kato, Reiko Kishikawa, Michihiro Hide, Eishin MoritaAbstract:Background Food Allergy is a growing health problem worldwide because of its increasing prevalence, life-threatening potential, and shortage of effective preventive treatments. In an outbreak of Wheat Allergy in Japan, thousands of patients had allergic reactions to Wheat after using soap containing hydrolyzed Wheat protein (HWP). Objectives The aim of the present study was to investigate genetic variation that can contribute to susceptibility to HWP Allergy. Methods We conducted a genome-wide association study of HWP Allergy in 452 cases and 2700 control subjects using 6.6 million genotyped or imputed single nucleotide polymorphisms. Replication was assessed by genotyping single nucleotide polymorphisms in independent samples comprising 45 patients with HWP Allergy and 326 control subjects. Results Through the genome-wide association study, we identified significant associations with the class II HLA region on 6p21 (P = 2.16 × 10−24 for rs9271588 and P = 2.96 × 10−24 for HLA-DQα1 amino acid position 34) and with the RBFOX1 locus at 16p13 (rs74575857, P = 8.4 × 10−9). The associations were also confirmed in the replication data set. Both amino acid polymorphisms (HLA-DQβ1 amino acid positions 13 and 26) located in the P4 binding pockets on the HLA-DQ molecule achieved the genome-wide significance level (P Conclusions Our data provide the first demonstration of genetic risk for HWP Allergy and show that this genetic risk is mainly represented by multiple combinations of HLA variants.
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Characterization of a hypoallergenic Wheat line lacking ω-5 gliadin
Elsevier, 2016Co-Authors: Kunie Kohno, Hiroaki Matsuo, Hitoshi Takahashi, Kuninori Shiwaku, Takashi R. Endo, Eishin MoritaAbstract: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 elicitation of allergic symptoms and sensitization to ω-5 gliadin. We sought to find hypoallergenic bread Wheat (or common Wheat) that lacked the genes encoding ω-5 gliadin and to evaluate its in vitro allergenicity. We also aimed to evaluate the sensitization ability of one of the selected hypoallergenic Wheat lines by using a possible animal model of Wheat Allergy. Methods: We screened the deletion lines of bread Wheat by western blotting to ascertain common Wheat lines lacking the ω-5 gliadin locus. The deletion lines we used have partial deficiency of chromosome 1B (Endo and Gill, 1996). To assess sensitization ability of gluten from the selected deletion line, guinea pigs were fed with either the gluten from the selected deletion line or commercially available gluten, and allergic score was evaluated after challenging the same gluten preparations. Results: We found that a deletion line 1BS-18 had the least deficiency of chromosome 1B among the deletion stocks lacking the ω-5 gliadin locus. The challenge test using the guinea pigs revealed that the symptoms induced by application of the 1BS-18 gluten were much less than that of commercially available gluten. Conclusions: The deletion line 1BS-18, which lacked the ω-5 gliadin locus, is likely to have a low sensitization capacity in the guinea pig. The use of the Wheat products of the 1BS-18 line in daily life may provide a feasible solution for the onset of Wheat Allergy
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Wheat Allergy in children evaluated with challenge and ige antibodies to Wheat components
Pediatric Allergy and Immunology, 2015Co-Authors: Eishin Morita, Nora Nilsson, Sigrid Sjolander, Alexandra Baar, Malin Berthold, Sandra Pahr, Susanne Vrtala, Rudolf Valenta, Gunilla HedlinAbstract:Introduction Wheat sensitization is common but IgE antibodies (IgE-abs) to Wheat are not predictive of clinical symptoms in children with suspected Wheat Allergy. Wheat allergen components other than ω-5 gliadin have not been well studied. Our aim was to characterize the clinical profile and investigate the value of adding measurements of IgE-abs to Wheat components in a group of children with a doctor's diagnosed Wheat Allergy. Method Sixty-three children with a doctor's diagnosis of Wheat Allergy confirmed sensitization to Wheat and, on a Wheat elimination diet, went through oral Wheat challenges or had a convincing recent history of Wheat Allergy. IgE-ab to ω-5 gliadin, low molecular weight glutenin (LMW-glutenin), high molecular weight glutenin (HMW-glutenin) and a native gliadin preparation containing α-, β-, γ-, and ω-gliadin (gliadin) were analyzed. Results Twenty-six children were positive in challenge, while six children were regarded as Wheat allergic due to recent anaphylactic reactions. The IgE-ab levels to all four Wheat components were significantly higher in the group with Wheat Allergy compared to the group with no Wheat Allergy (p < 0.0001). Also, the severity of symptoms at challenge correlated with the IgE-ab levels to all four components (p < 0.05). IgE-ab levels to ω-5 gliadin correlated best with challenge outcome, and by additional analysis of gliadin, HMW- and LMW-glutenin IgE-abs all challenge positive children could be identified. Conclusion Many children diagnosed as Wheat allergic have outgrown their Allergy and are unnecessarily on a Wheat-free diet. The levels of IgE-ab to Wheat gluten-derived components correlated well with Wheat challenge outcome and severity.
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a new reliable method for detecting specific ige antibodies in the patients with immediate type Wheat Allergy due to hydrolyzed Wheat protein correlation of its titer and clinical severity
Allergology International, 2014Co-Authors: Masashi Nakamura, Eishin Morita, Yuko Chinuki, Akiko Yagami, Michihiro Hide, Kazuhiro Hara, Akiyo Sano, Tsukane Kobayashi, Michiko Aihara, Reiko TeshimaAbstract:ABSTRACT Background: Immediate-type Wheat Allergy caused by a specific hydrolyzed Wheat protein (HWP-IWA), Glu- pearl 19S (GP19S), typically develops food-dependent exercise-induced anaphylaxis (FDEIA), but is different from conventional FDEIA, or simple Wheat Allergy in many aspects. The skin prick test (SPT) is considered to be the most effective method for diagnosis of HWP-IWA. As SPT is a relatively qualitative method, we developed quantitative and high-throughput test method for HWP-IWA. Methods: An enzyme-linked immunosorbent assay (ELISA)-based GP19S-specific IgE assay was tested using sera from 14 HWP-IWA and five conventional Wheat-dependent exercise-induced anaphylaxis (CO- WDEIA) patients, as well as five healthy subjects. Then a validation study at five different institutions was carried out using sera from 10 HWP-IWA and five CO-WDEIA patients, as well as five healthy subjects different from the previous studies. Results: The mean unit values converted from measured absorbance of ELISA were 68.3, 1.3 and 1.1 respectively. Furthermore, the validation study revealed reproducible results across all five institutions, with the standard deviation (SD) being 0.3-0.4 for the healthy group, 0.2-0.6 for the CO-WDEIA group, and 3.8-9.6 for HWP-IWA group except for one case. One case of HWP-IWA was excluded from analysis due to the high SD of 53.3 units, indicating that samples with a unit value>100.0 will affect inter-laboratory reproducibility. Conclusions: Our findings suggest that the ELISA-based GP19S-specific IgE assay can be used to test HWP-IWA using venous blood samples, except for those with a unit value>100.0.
Magnus P Borres - One of the best experts on this subject based on the ideXlab platform.
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high diagnostic sensitivity and specificity by analysis of ige to different types of gliadins when evaluating Wheat Allergy in children
The Journal of Allergy and Clinical Immunology, 2016Co-Authors: Sigrid Sjolander, Magnus P Borres, Nora Nilsson, Rudolf Valenta, Gunilla Hedlin, Helena Ekoff, Sandra Wieser, Caroline NilssonAbstract:High Diagnostic Sensitivity and Specificity By Analysis of IgE to Different Types of Gliadins When Evaluating Wheat Allergy in Children
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Wheat Allergy in children new tools for diagnostics
Clinical & Experimental Allergy, 2014Co-Authors: Mika J Makela, Magnus P Borres, C Eriksson, Anne Kotaniemisyrjanen, Kati Palosuo, J Marsh, Mikael Kuitunen, Anna S PelkonenAbstract:SummaryBackground The detection of Wheat-specific IgE in children often leads to a suspicion of Wheat Allergy, but little information is available on the most reliable Wheat allergens for predicting clinical reactivity. Objective To evaluate the role of allergenic components of Wheat in Wheat Allergy diagnostics. Methods One hundred and eight children (median age 1.5 years; range 0.6–17.3 years) with suspected Wheat Allergy underwent open or double-blinded, placebo-controlled oral Wheat challenges. Responsiveness to different allergenic components of Wheat was studied by skin prick tests and by determination of serum IgE antibodies using a semi-quantitative microarray assay. Results Thirty (28%) children reacted with immediate symptoms, and 27 (25%) with delayed symptoms to ingested Wheat, whereas 51 (47%) children exhibited no reactions in oral Wheat challenges. Positive IgE responses to any of the 12 allergenic components of Wheat was seen in 93%, 41%, and 43% of those with immediate, delayed or no reactions to ingested Wheat, respectively (P < 0.001 to P < 0.05 in every comparisons between those with immediate reactions and those with no reactions). Positive IgE responses to ≥5 different allergenic components improved significantly the diagnostic accuracy (with a positive likelihood ratio (LR+) of 5.10). Alpha-amylase inhibitors (AAI), in particular dimeric AAI 0.19 (LR+ 6.12), alpha-, beta-, and gamma-gliadins (LR+ from 3.57 to 4.53), and high-molecular-weight (HMW) glutenin subunits (LR+ 4.37) were the single allergenic components of Wheat differentiating most effectively those with immediate symptoms from those who did not exhibit any reactions. Conclusions and Clinical Relevance Wheat Allergy diagnostics is difficult, even using sophisticated component methods. Our results confirm earlier findings about gliadins and identify the dimeric AAI 0.19, as a relevant allergen in clinically reactive patients when compared to non-reactive subjects. The accuracy of Wheat Allergy diagnosis may be improved by measuring IgE responses to several components of Wheat.
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combining analyses of basophil allergen threshold sensitivity cd sens and ige antibodies to hydrolyzed Wheat ω 5 gliadin and timothy grass enhances the prediction of Wheat challenge outcome
International Archives of Allergy and Immunology, 2013Co-Authors: Nora Nilsson, Magnus P Borres, Gunilla Hedlin, Caroline Nilsson, S G O Johansson, A NoppAbstract:Background: Wheat is a common food causing Allergy which has implications on the quality of life. The diagnosis of IgE-mediated Wheat Allergy is based on the clin
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clinical utility of ige antibodies to ω 5 gliadin in the diagnosis of Wheat Allergy a pediatric multicenter challenge study
International Archives of Allergy and Immunology, 2012Co-Authors: Motohiro Ebisawa, Sakura Sato, Magnus P Borres, Rumiko Shibata, Komei ItoAbstract:Background: There are contradictory results regarding the clinical usefulness of the determination of IgE antibodies to ω-5 gliadin in children with a suspicion of Wheat Allergy (WA). Methods: The study comprised 311 children and young adults with suspected Wheat intolerance treated at three separate pediatric clinics and, with the exception of 25, were found to be positive in specific IgE antibody determinations to Wheat. Their ages ranged from 6 months to 20.4 years (median age, 2.3 years). Possible relationships between IgE antibodies to ω-5 gliadin and a physician’s diagnosis of WA and challenge symptoms were studied. Results: The mean concentration of IgE antibodies to ω-5 gliadin was 1.2 kUA/l in WA patients and A/l in patients without WA (p 1 year of age with increasing levels of IgE. Conclusion: Detection of IgE to ω-5 gliadin seems to be associated with responsiveness to the challenge test and is particularly useful in infants with a suspicion of WA.
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usefulness of specific ige antibodies to ω 5 gliadin in the diagnosis and follow up of japanese children with Wheat Allergy
Annals of Allergy Asthma & Immunology, 2011Co-Authors: Rumiko Shibata, Akira Tanaka, Magnus P Borres, Sankei Nishima, Eishin MoritaAbstract:Background Gliadins have been implicated in IgE-mediated Allergy to ingested Wheat. ω-5 gliadin seems to be a clinically relevant allergen component in children with immediate Wheat Allergy (WA), but contradictory results have been published. Objectives To investigate whether specific IgE (sIgE) antibodies to recombinant ω-5 gliadin could be used as a marker for oral Wheat challenge outcome in Wheat-sensitized children and to study whether measurements of sIgE to ω-5 gliadin are useful in monitoring children with WA to assess whether the Allergy is outgrown or persistent. Methods Eighty-eight serum samples from children sensitized to Wheat were collected consecutively. sIgE to ω-5 gliadin was related to a physician's diagnosis of WA. Results Sixty-seven of 88 children sensitized to Wheat were diagnosed as having WA. The geometric mean concentrations of sIgE to ω-5 gliadin were 2.04 kU A /L (range, A /L) in children with WA and 0.40 kU A /L (range, A /L) in children without WA. At follow-up, after being on a Wheat-free diet for approximately 2 years, the sIgE titers to ω-5 gliadin were below 0.35 kU A /L (mean, 0.34 kU A /L; range, 0.34-2.3 kU A /L) in 10 of 15 children with outgrown WA. Conversely, in 12 of 14 children with persistent WA, the sIgE titers to ω-5 gliadin were still elevated (mean, 5.89 kU A /L; range, 0.34-16.3 kU A /L). Conclusions sIgE to ω-5 gliadin can be used as an accurate alternative to potentially dangerous Wheat food challenges in monitoring WA.
Nora Nilsson - One of the best experts on this subject based on the ideXlab platform.
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parents perceptions are that their child s health related quality of life is more impaired when they have a Wheat rather than a grass Allergy
Acta Paediatrica, 2017Co-Authors: Nora Borres, Nora Nilsson, Sigrid Sjolander, Gunilla Hedlin, Caroline Nilsson, Isabel Drake, Bjorn NordlundAbstract:Aim: It is unknown whether food allergies have greater impact on quality of life than respiratory allergies. This study compared health-related quality of life (HRQoL) in children allergic to Wheat or grass. Methods: We surveyed 63 children with Wheat allergies (median age of five) and 72 with grass allergies (median age 12), with their parents. The Child Health Questionnaires for parents (CHQ-PF28) and children (CHQ-CF87) were applied. Results: The parents of children in the Wheat group recorded significantly lower CHQ-PF28 scores for the impact of their child's Allergy on general behaviour, general health perceptions, parental impact of emotions and time and family activities, than the parents of children with grass allergies (p values ≤0.001). However, parents in the grass group recorded lower scores for the change in health item than the parents of children with Wheat allergies (p = 0.020). In the grass group, children and parents reported similar scores for the different questions, but there was poorer correlation between parents and children in the Wheat Allergy group. Conclusion: HRQoL was lower in children with Wheat than grass allergies according to parental reports, with more consistent perceptions of HRQoL among parents and children in the grass Allergy than Wheat Allergy group. (Less)
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high diagnostic sensitivity and specificity by analysis of ige to different types of gliadins when evaluating Wheat Allergy in children
The Journal of Allergy and Clinical Immunology, 2016Co-Authors: Sigrid Sjolander, Magnus P Borres, Nora Nilsson, Rudolf Valenta, Gunilla Hedlin, Helena Ekoff, Sandra Wieser, Caroline NilssonAbstract:High Diagnostic Sensitivity and Specificity By Analysis of IgE to Different Types of Gliadins When Evaluating Wheat Allergy in Children
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Wheat Allergy in children evaluated with challenge and ige antibodies to Wheat components
Pediatric Allergy and Immunology, 2015Co-Authors: Eishin Morita, Nora Nilsson, Sigrid Sjolander, Alexandra Baar, Malin Berthold, Sandra Pahr, Susanne Vrtala, Rudolf Valenta, Gunilla HedlinAbstract:Introduction Wheat sensitization is common but IgE antibodies (IgE-abs) to Wheat are not predictive of clinical symptoms in children with suspected Wheat Allergy. Wheat allergen components other than ω-5 gliadin have not been well studied. Our aim was to characterize the clinical profile and investigate the value of adding measurements of IgE-abs to Wheat components in a group of children with a doctor's diagnosed Wheat Allergy. Method Sixty-three children with a doctor's diagnosis of Wheat Allergy confirmed sensitization to Wheat and, on a Wheat elimination diet, went through oral Wheat challenges or had a convincing recent history of Wheat Allergy. IgE-ab to ω-5 gliadin, low molecular weight glutenin (LMW-glutenin), high molecular weight glutenin (HMW-glutenin) and a native gliadin preparation containing α-, β-, γ-, and ω-gliadin (gliadin) were analyzed. Results Twenty-six children were positive in challenge, while six children were regarded as Wheat allergic due to recent anaphylactic reactions. The IgE-ab levels to all four Wheat components were significantly higher in the group with Wheat Allergy compared to the group with no Wheat Allergy (p < 0.0001). Also, the severity of symptoms at challenge correlated with the IgE-ab levels to all four components (p < 0.05). IgE-ab levels to ω-5 gliadin correlated best with challenge outcome, and by additional analysis of gliadin, HMW- and LMW-glutenin IgE-abs all challenge positive children could be identified. Conclusion Many children diagnosed as Wheat allergic have outgrown their Allergy and are unnecessarily on a Wheat-free diet. The levels of IgE-ab to Wheat gluten-derived components correlated well with Wheat challenge outcome and severity.
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combining analyses of basophil allergen threshold sensitivity cd sens and ige antibodies to hydrolyzed Wheat ω 5 gliadin and timothy grass enhances the prediction of Wheat challenge outcome
International Archives of Allergy and Immunology, 2013Co-Authors: Nora Nilsson, Magnus P Borres, Gunilla Hedlin, Caroline Nilsson, S G O Johansson, A NoppAbstract:Background: Wheat is a common food causing Allergy which has implications on the quality of life. The diagnosis of IgE-mediated Wheat Allergy is based on the clin
Gunilla Hedlin - One of the best experts on this subject based on the ideXlab platform.
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parents perceptions are that their child s health related quality of life is more impaired when they have a Wheat rather than a grass Allergy
Acta Paediatrica, 2017Co-Authors: Nora Borres, Nora Nilsson, Sigrid Sjolander, Gunilla Hedlin, Caroline Nilsson, Isabel Drake, Bjorn NordlundAbstract:Aim: It is unknown whether food allergies have greater impact on quality of life than respiratory allergies. This study compared health-related quality of life (HRQoL) in children allergic to Wheat or grass. Methods: We surveyed 63 children with Wheat allergies (median age of five) and 72 with grass allergies (median age 12), with their parents. The Child Health Questionnaires for parents (CHQ-PF28) and children (CHQ-CF87) were applied. Results: The parents of children in the Wheat group recorded significantly lower CHQ-PF28 scores for the impact of their child's Allergy on general behaviour, general health perceptions, parental impact of emotions and time and family activities, than the parents of children with grass allergies (p values ≤0.001). However, parents in the grass group recorded lower scores for the change in health item than the parents of children with Wheat allergies (p = 0.020). In the grass group, children and parents reported similar scores for the different questions, but there was poorer correlation between parents and children in the Wheat Allergy group. Conclusion: HRQoL was lower in children with Wheat than grass allergies according to parental reports, with more consistent perceptions of HRQoL among parents and children in the grass Allergy than Wheat Allergy group. (Less)
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high diagnostic sensitivity and specificity by analysis of ige to different types of gliadins when evaluating Wheat Allergy in children
The Journal of Allergy and Clinical Immunology, 2016Co-Authors: Sigrid Sjolander, Magnus P Borres, Nora Nilsson, Rudolf Valenta, Gunilla Hedlin, Helena Ekoff, Sandra Wieser, Caroline NilssonAbstract:High Diagnostic Sensitivity and Specificity By Analysis of IgE to Different Types of Gliadins When Evaluating Wheat Allergy in Children
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Wheat Allergy in children evaluated with challenge and ige antibodies to Wheat components
Pediatric Allergy and Immunology, 2015Co-Authors: Eishin Morita, Nora Nilsson, Sigrid Sjolander, Alexandra Baar, Malin Berthold, Sandra Pahr, Susanne Vrtala, Rudolf Valenta, Gunilla HedlinAbstract:Introduction Wheat sensitization is common but IgE antibodies (IgE-abs) to Wheat are not predictive of clinical symptoms in children with suspected Wheat Allergy. Wheat allergen components other than ω-5 gliadin have not been well studied. Our aim was to characterize the clinical profile and investigate the value of adding measurements of IgE-abs to Wheat components in a group of children with a doctor's diagnosed Wheat Allergy. Method Sixty-three children with a doctor's diagnosis of Wheat Allergy confirmed sensitization to Wheat and, on a Wheat elimination diet, went through oral Wheat challenges or had a convincing recent history of Wheat Allergy. IgE-ab to ω-5 gliadin, low molecular weight glutenin (LMW-glutenin), high molecular weight glutenin (HMW-glutenin) and a native gliadin preparation containing α-, β-, γ-, and ω-gliadin (gliadin) were analyzed. Results Twenty-six children were positive in challenge, while six children were regarded as Wheat allergic due to recent anaphylactic reactions. The IgE-ab levels to all four Wheat components were significantly higher in the group with Wheat Allergy compared to the group with no Wheat Allergy (p < 0.0001). Also, the severity of symptoms at challenge correlated with the IgE-ab levels to all four components (p < 0.05). IgE-ab levels to ω-5 gliadin correlated best with challenge outcome, and by additional analysis of gliadin, HMW- and LMW-glutenin IgE-abs all challenge positive children could be identified. Conclusion Many children diagnosed as Wheat allergic have outgrown their Allergy and are unnecessarily on a Wheat-free diet. The levels of IgE-ab to Wheat gluten-derived components correlated well with Wheat challenge outcome and severity.
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combining analyses of basophil allergen threshold sensitivity cd sens and ige antibodies to hydrolyzed Wheat ω 5 gliadin and timothy grass enhances the prediction of Wheat challenge outcome
International Archives of Allergy and Immunology, 2013Co-Authors: Nora Nilsson, Magnus P Borres, Gunilla Hedlin, Caroline Nilsson, S G O Johansson, A NoppAbstract:Background: Wheat is a common food causing Allergy which has implications on the quality of life. The diagnosis of IgE-mediated Wheat Allergy is based on the clin
Komei Ito - One of the best experts on this subject based on the ideXlab platform.
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clinical utility of ige antibodies to ω 5 gliadin in the diagnosis of Wheat Allergy a pediatric multicenter challenge study
International Archives of Allergy and Immunology, 2012Co-Authors: Motohiro Ebisawa, Sakura Sato, Magnus P Borres, Rumiko Shibata, Komei ItoAbstract:Background: There are contradictory results regarding the clinical usefulness of the determination of IgE antibodies to ω-5 gliadin in children with a suspicion of Wheat Allergy (WA). Methods: The study comprised 311 children and young adults with suspected Wheat intolerance treated at three separate pediatric clinics and, with the exception of 25, were found to be positive in specific IgE antibody determinations to Wheat. Their ages ranged from 6 months to 20.4 years (median age, 2.3 years). Possible relationships between IgE antibodies to ω-5 gliadin and a physician’s diagnosis of WA and challenge symptoms were studied. Results: The mean concentration of IgE antibodies to ω-5 gliadin was 1.2 kUA/l in WA patients and A/l in patients without WA (p 1 year of age with increasing levels of IgE. Conclusion: Detection of IgE to ω-5 gliadin seems to be associated with responsiveness to the challenge test and is particularly useful in infants with a suspicion of WA.
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ige antibodies to ω 5 gliadin associate with immediate symptoms on oral Wheat challenge in japanese children
Allergy, 2008Co-Authors: Komei Ito, Hiroaki Matsuo, M Futamura, Magnus P Borres, Y Takaoka, J Dahlstrom, Tatsuo Sakamoto, Akira Tanaka, Kunie Kohno, Eishin MoritaAbstract:Background: Gliadins have been implicated in immunoglobulin E (IgE)-mediated Allergy to ingested Wheat and ω-5-gliadin is known to represent a major allergen in Wheat-dependent exercise-induced anaphylaxis. Less known is whether ω-5-gliadin is a clinically relevant allergen in children with immediate Allergy to ingested Wheat. This study investigates whether specific IgE antibodies to ω-5-gliadin (sIgE-ω-5-gliadin-ab) could be used as a marker for oral Wheat challenge outcome in Wheat-sensitized children. A secondary objective was to study whether the level of sIgE-ω-5-gliadin was related to symptom severity in children with a positive challenge test. Methods: Serum samples from 88 children sensitized to Wheat, of whom 35 underwent Wheat challenge, were collected consecutively. sIgE-ω-5-gliadin-ab was related to a physician’s diagnosis of Wheat Allergy and challenge symptoms. Results: The mean concentration of sIgE-ω-5-gliadin-ab was 7.25 kUA/l in patients with Wheat Allergy and 1.08 kUA/l in patients with no Wheat Allergy (P < 0.01). sIgE-ω-5-gliadin-ab was only detected in 12 of the non-Wheat allergic children and 11 of them had a specific IgE to Wheat below 1.30 kUA/l. Children reacting with severe symptoms upon challenge (n = 8) had increased levels of sIgE-ω-5-gliadin-ab compared to children with moderate, mild or no symptoms (P < 0.001). Conclusions: The presence of sIgE-ω-5-gliadin-ab is related to the reaction level to Wheat challenge outcome in Wheat-sensitized children. The sIgE-ω-5-gliadin-ab was found to be associated with a strong convincing history of Wheat Allergy also in those cases when oral food challenge was avoided. The sIgE-ω-5-gliadin-ab level may serve as a marker for clinical reactivity in Wheat-sensitized individuals.
