Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Introduction and objective Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenic properties. Significant differences in chemical composition between both protein groups allow to expect highly specific immunological response of individual subunits and fractions...

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Bibliographic Details
Main Authors: Andrzej Skoczowski, Krystyna Obtułowicz, Ewa Czarnobilska, Wojciech Dyga, Marcel Mazur, Iwona Stawoska, Jacek Waga
Format: Article
Language:English
Published: Institute of Rural Health 2017-05-01
Series:Annals of Agricultural and Environmental Medicine
Subjects:
gliadins
glutenins
Immunoblotting
food allergy
wheat
Online Access:http://www.journalssystem.com/aaem/Antibody-reactivity-in-patients-with-IgE-mediated-wheat-allergy-to-various-subunits-and-fractions-of-gluten-and-non-gluten-proteins-from-gliadin-free-wheat-genotypes,72502,0,2.html

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http://www.journalssystem.com/aaem/Antibody-reactivity-in-patients-with-IgE-mediated-wheat-allergy-to-various-subunits-and-fractions-of-gluten-and-non-gluten-proteins-from-gliadin-free-wheat-genotypes,72502,0,2.html

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