food hypersensitivity/potato

The purpose of this study was to develop a BALB/c mouse model for comprehensively assessing food allergies. Serum specific IgE and IgG1 antibodies against protein (PNA, β-LG, and PAP) were induced in intraperitoneally sensitized BALB/c mice. On day 28, blood was collected to obtain the serum, and

BACKGROUND Peeling of raw potatoes may cause allergic symptoms, such as sneezing, wheezing, and contact urticaria, for adults. For children, potatoes as food may cause various allergic reactions. However, the identity and molecular structure of the putative allergens in potato have remained

White potato is a very common ingredient in the diet of infants in Mediterranean countries, and in its cooked form, it is one of the first solid foods introduced, usually around the age of 4-6 months. Allergy to potato is uncommon, and allergic reactions to cooked potato have been reported only in

OBJECTIVE Although potato is greatly consumed all over the world, adverse reactions to potato are uncommon. Our aim is to describe the clinical features of potato sensitivity in allergic children. METHODS Forty children with sensitivity to potato were followed up in the Pediatric Immunology and

OBJECTIVE This study was to develop a suitable model for the investigation for food allergy. METHODS BALB/c mice were dosed by intraperitoneally with Ovalbumin, Beef serum albumin, Trypsin inhibitor and Potato acid phosphatase respectively (0.25ml 20mg/mnl) on day 0 and again on day 7. Control group

Aminoprotect Care (APC) is a novel diet composed of aminoacids, potato proteins and corn starch. The objectives of this study were to determine whether Maltese-Beagle atopic (MBA) dogs hypersensitive to corn exhibited clinical signs and changes in immunological markers after being fed APC. The study

Food allergy is responsible for asthma in 6% of cases, all ages together, with the same etiology. As in a adults, the influence of atopy is indisputable and is proved by the presence of familial and personal antecedents and rise in total IgE. Proof of food allergy is based only on tests of exclusion

Canine food allergy can be defined as a nonseasonal, pruritic skin disorder of dogs that is associated with the ingestion of a substance found in the dog's diet. This study records the use of a proprietary dried fish, corn and soya-based diet for the investigation and maintenance of food allergic

BACKGROUND Most of food allergy (FA) cases during childhood start as infantile atopic dermatitis (AD) at the ages of a few months old. We tried to clarify the association between infantile AD and FA during infancy. METHODS We analyzed relationship between AD and FA during infancy among patients with

Psoriasis is a chronic relapsing disease that affects about 2% of the world's population and leads to medical and social losses. There is evidence of the effect of nutritional factors on the course of psoriasis in modern literature. The aim of the research was to analyze modern domestic and foreign

OBJECTIVE Evaluation of the clinical reaction of 10 children with food allergy, including allergy to cow's milk protein, to the introduction of a new biscuit, free of cow's milk protein, chicken egg protein, lactose and gluten. METHODS Descriptive prospective study. METHODS Outpatient clinic,

We reported two cases of acute recurrent pancreatitis lasting for 8 and 10 years, respectively, and characterized by acute abdominal pain associated with an increased serum level of pancreatic enzymes and in one case transient enlargement of the pancreas on sonography and CT scan. Exocrine and

It is hypothesized that oligosaccharides are another potential source of immunological cross-reaction between different plant allergens. Patatin is the most abundant glycoprotein in potato and has been described to have an oligosaccharide of composition Man3(Xyl)GlcNAc2(Fuc). In this work,

A major factor in non-allergic food hypersensitivity could be the interaction of dietary lectins with mast cells and basophils. Because immunoglobulin E (IgE) contains 10-12% carbohydrates, lectins can activate and degranulate these cells by cross-linking the glycans of cell-bound IgE. The present

A limited number of foods explain the majority of food allergies. These allergies can be due to a weak allergenicity (garlic, onion, potato), or a weak (or increasing) exposure to emergent food allergens which can be imported (exotic fruits), or recently introduced (lupin, buckwheat, sesame, inulin)