Publication: Identification of wheat sensitization using an in-house wheat extract in coca-10% alcohol solution in children with wheat anaphylaxis
Issued Date
2016-06-01
Resource Type
ISSN
22288694
0125877X
0125877X
Other identifier(s)
2-s2.0-84982290283
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Mahidol University
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SCOPUS
Bibliographic Citation
Asian Pacific Journal of Allergy and Immunology. Vol.34, No.2 (2016), 153-158
Suggested Citation
Punchama Pacharn, Sasaros Kumjim, Puntanat Tattiyapong, Orathai Jirapongsananuruk, Surapon Piboonpocanun Identification of wheat sensitization using an in-house wheat extract in coca-10% alcohol solution in children with wheat anaphylaxis. Asian Pacific Journal of Allergy and Immunology. Vol.34, No.2 (2016), 153-158. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/40807
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Title
Identification of wheat sensitization using an in-house wheat extract in coca-10% alcohol solution in children with wheat anaphylaxis
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Abstract
© 2016, Allergy and Immunology Society of Thailand. All rights reserved. Background: Identification of wheat sensitization by a skin prick test (SPT) is essential for children with wheat-induced anaphylaxis, since oral food challenge can cause serious adverse effects. Wheat allergens are both water/salt and alcohol soluble. The preparation of wheat extract for SPT containing both water/salt and alcohol soluble allergen is needed. Objective: To determine if a wheat extract using Coca’s solution containing 10% alcohol (Coca-10% EtOH), prepared in-house, contians both water/salt and alcohol soluble allergens. Methods: Serum of children with a history of anaphylaxis after wheat ingestion was used. Wheat flour was extracted in Coca-10% alcohol solution. An SPT with both commercial and inhouse wheat extracts was performed as well as specific IgE (sIgE) for wheat and omega-5 gliadin. Direct and IgE inhibition immunoblots were performed to determine serum sIgE levels against water/salt as well as alcohol soluble (gliadins and glutenins) allergens in the extracts. Results: Six children with history of wheat anaphylaxis had positive SPT to both commercial and in-house extracts. They also had different levels of sIgE against wheat and omega-5 gliadin allergens. The results of direct immunoblotting showed all tested sera had sIgE bound to ~35 kDa wheat protein. Further IgE inhibition immunoblotting identified the ~35 kDa wheat protein as gliadin but not gluten allergen. Conclusion: The in-house prepared Coca-10% EtOH solution could extract both water/salt and alcohol soluble allergens. The ~35 kDa gliadin appears to be a major wheat allergen among tested individuals.