Spanish
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
glutenin/hipersensibilidad
El enlace se guarda en el portapapeles.
Página 1 desde 41 resultados
A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to ω-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An ω-gliadin-like D-type glutenin, an α-gliadin, and an ω5-gliadin-like D-type glutenin were obtained as
Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
Three main problems hamper the identification of wheat food allergens: (1) lack of a standardized procedure for extracting all of the wheat protein fractions; (2) absence of double-blind, placebo-controlled food challenge studies that compare the allergenic profile of Osborne's three
Exercise-induced allergic reactions on desensitization to wheat after rush oral immunotherapy.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Molecular and immunological characterization of Tri a 36, a low molecular weight glutenin, as a novel major wheat food allergen.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Wheat is an essential element in our nutrition but one of the most important food allergen sources. Wheat allergic patients often suffer from severe gastrointestinal and systemic allergic reactions after wheat ingestion. In this study, we report the molecular and immunological characterization of a
Evaluation of an in vitro mast cell degranulation test in the context of food allergy to wheat.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
Antigenic profiles obtained by ELISA with IgE from patients with wheat food allergy (WFA) established that major allergens are albumins/globulins (AG) for children suffering from atopic eczema/dermatitis syndrome (AEDS), omega5-gliadins for adults suffering from wheat-dependent
Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
Cereal-associated allergy is particularly considered a serious problem, because cereals are essential in our daily diet. Wheat proteins are classified into albumins, globulins and prolamins (insoluble gliadins and glutenins).
OBJECTIVE
Our objectives were to study the involvement in food
The MS(E)-proteomic analysis of gliadins and glutenins in wheat grain identifies and quantifies proteins associated with celiac disease and baker's asthma.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Precise content of gliadin (Glia) and glutenin (Glu) proteins in wheat grain are largely unknown despite their association with celiac disease, various allergies, and physical processing properties of wheat. Developing methods to quantitatively measure clinically relevant proteins could support
Immunoglobulin-E reactivity and structural analysis of wheat low-molecular-weight glutenin subunits and their repetitive and nonrepetitive halves.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
The IgE reactivity of the recombinant glutenin subunits P73 and B16, and of their repetitive N-terminal and nonrepetitive C-terminal halves, was analyzed using dot-blot with sera from patients diagnosed with baker's asthma, wheat-dependent exercise-induced anaphylaxis, or allergy to hydrolyzed wheat
Low molecular weight glutenins in wheat-dependant, exercise-induced anaphylaxis: allergenicity and antigenic relationships with omega 5-gliadins.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
Adults suffering from wheat-dependant, exercise-induced anaphylaxis (WDEIA) develop IgE directed against wheat omega5-gliadins (major allergens for this allergy) and against wheat low-molecular weight glutenin subunits (LMW-GS). However, the ability of LMW-GS to trigger an inflammatory
Thioredoxin-linked mitigation of allergic responses to wheat.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Thioredoxin, a ubiquitous 12-kDa regulatory disulfide protein, was found to reduce disulfide bonds of allergens (convert S-S to 2 SH) and thereby mitigate the allergenicity of commercial wheat preparations. Allergenic strength was determined by skin tests with a canine model for food allergy.
Immunoglobulin E-reactivity of wheat-allergic subjects (baker's asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Baker's asthma, food allergy to wheat, and wheat-dependent, exercise-induced anaphylaxis (WDEIA) are different clinical forms of wheat allergy. We investigated the correlation of solubility and digestion stability of wheat allergens with the IgE-reactivity patterns of different patient groups. Three
Grain and legume allergy.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Among grains and legumes, wheat and soybean are the most frequent and well-characterized allergenic foods. Wheat proteins are divided into water/salt-soluble and water/salt-insoluble (gluten) fractions. The most dominant allergen in the former is α-amylase/trypsin inhibitor, which acts as an inhaled
Study of IgE antigenic relationships in hypersensitivity to hydrolyzed wheat proteins and wheat-dependent exercise-induced anaphylaxis.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
Wheat is involved in different forms of respiratory, food and contact allergy. The IgE of patients generally reacts with various flour proteins. It is not known if antigenic relationships could explain some of these reactions and if proteins could be involved in different
Oral immunotherapy in children with IgE-mediated wheat allergy: outcome and molecular changes.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
BACKGROUND
IgE-mediated wheat allergy affects around 0.5% of the population, and current management is based on avoidance. We propose an active intervention to promote tolerance in wheat-allergic children.
OBJECTIVE
To investigate the efficacy and safety of an oral immunotherapy (OIT) protocol with
Food-dependent exercise-induced anaphylaxis -importance of omega-5 gliadin and HMW-glutenin as causative antigens for wheat-dependent exercise-induced anaphylaxis-.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Food-dependent exercise-induced anaphylaxis (FDEIA) is a special form of food allergy where a food-intake alone does not induce any symptoms. However, allergic symptoms are elicited when triggering factors such as exercise or aspirin-intake are added after ingestion of the causative food. The most
La base de datos de hierbas medicinales más completa respaldada por la ciencia
- Funciona en 55 idiomas
- Curas a base de hierbas respaldadas por la ciencia
- Reconocimiento de hierbas por imagen
- Mapa GPS interactivo: etiquete hierbas en la ubicación (próximamente)
- Leer publicaciones científicas relacionadas con su búsqueda
- Buscar hierbas medicinales por sus efectos.
- Organice sus intereses y manténgase al día con las noticias de investigación, ensayos clínicos y patentes.
Escriba un síntoma o una enfermedad y lea acerca de las hierbas que podrían ayudar, escriba una hierba y vea las enfermedades y los síntomas contra los que se usa.
* Toda la información se basa en investigaciones científicas publicadas.
