Publication: Omega-5 and gamma gliadin are the major allergens in adult-onset ige-mediated wheat allergy: Results from thai cohort with oral food challenge
Issued Date
2021-01-01
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ISSN
11786965
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2-s2.0-85111386799
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Asthma and Allergy. Vol.14, (2021), 907-917
Suggested Citation
Surapon Piboonpocanun, Torpong Thongngarm, Chamard Wongsa, Punchama Pacharn, Onrapak Reamtong, Mongkhon Sompornrattanaphan Omega-5 and gamma gliadin are the major allergens in adult-onset ige-mediated wheat allergy: Results from thai cohort with oral food challenge. Journal of Asthma and Allergy. Vol.14, (2021), 907-917. doi:10.2147/JAA.S315202 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/78676
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Title
Omega-5 and gamma gliadin are the major allergens in adult-onset ige-mediated wheat allergy: Results from thai cohort with oral food challenge
Abstract
Background: Various clinical patterns based on routes of sensitization and sensitized allergens are reported in adult-onset IgE-mediated wheat allergy. There is still a paucity of data on IgE-bound wheat allergen profiles in wheat challenge-proven adult-onset wheat allergic cases. Therefore, we aim to identify the major sensitized allergens in Thai adult-onset wheat allergic patients whose first symptom occurred after the age of 18 years despite previous tolerance. Methods: This cross-sectional pilot study recruited patients from the Thai Adult-onset IgE-mediated Wheat Allergy Cohort (TAWAC). The sera of patients with mostly challenge-proven cases were selected for allergen study, including ImmunoCAP and IgE-bound gliadins along with glutenins profiles. The IgE-bound proteins were identified by liquid chromatography-tandem mass spectrophotometry (LC-MS/MS). Direct binding of IgE to recombinant gliadin and glutenin was performed to confirm the results of immunoblot and LC-MS/MS. Results: Eleven wheat-dependent exercise-induced anaphylaxis (WDEIA) and 4 typical wheat allergy (WA) patients were enrolled. Serum IgE from >50% of bound proteins had a molecular weight ranging from 35 to 55 kDa in both gliadin and glutenin extracts. Further, ELISA demonstrated that γ-gliadin and ω5-gliadin were the most important major allergens. Other major allergens include α/β-gliadin, HMW glutenin, and possibly α-amylase inhibitor or LWM glutenin. Gamma-gliadin sensitization was found in all WA patients (4/4), while ω-5 gliadin was found in all WDEIA patients (11/11) from ELISA. Conclusion: Wheat γ-gliadin and ω-5 gliadin are major wheat allergens among adult-onset wheat allergy patients in Thailand. Component-resolved diagnosis using γ-gliadin might be helpful in high suspicion of wheat allergy.