Počet záznamů: 1

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

  1. 1.
    0362802 - MBU-M 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
    Grant CEP: GA ČR GA310/07/0414; GA ČR GD310/08/H077; GA AV ČR IAA500200801; GA MŠk 2B06155; GA MŠk 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