A new approach to the isolation and characterization of wheat flour allergens

0362802 - MBÚ 2012 RIV US eng J - Článek v odborném periodiku
Šotkovský, Petr - Sklenář, Jan - Halada, Petr - Cinová, Jana - Šetinová, I. - Kainarová, Andrea - Goliáš, Jaroslav - Pavlásková, Kateřina - Honzová, S. - Tučková, Ludmila
A new approach to the isolation and characterization of wheat flour allergens.
Clinical and Experimental Allergy. Roč. 41, č. 7 (2011), s. 1031-1043. ISSN 0954-7894. E-ISSN 1365-2222
Grant CEP: GA ČR GA310/07/0414; GA ČR GD310/08/H077; GA AV ČR IAA500200801; GA MŠMT 2B06155; GA MŠMT LC07017
Výzkumný záměr: CEZ:AV0Z50200510
Klíčová slova: basophil activation * IgE antibodies * isolation
Kód oboru RIV: EC - Imunologie
Impakt faktor: 5.032, rok: 2011

The incidence of food allergy to wheat is increasing. Its diagnosis depends on the purity of major allergens and their inclusion in tests. Isolation and characterization of wheat allergens are therefore of utmost importance. Objective To purify and identify wheat flour allergens most frequently recognized by patients IgE antibodies and to study their allergenicity. Methods Water/salt-soluble extracts from wheat flour were prepared and separated using a combination of ultrafiltration, isoelectric focusing and liquid chromatography. Purified proteins were analysed by immunoblotting using pooled sera from patients with atopic dermatitis who possessed IgE specific to wheat.
Trvalý link: http://hdl.handle.net/11104/0199013