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[PMID]:28987135
[Au] Autor:Potter M; Walker MM; Talley NJ
[Ad] Endereço:University of Newcastle, Newcastle, NSW Michael.Potter@hnehealth.nsw.gov.au.
[Ti] Título:Non-coeliac gluten or wheat sensitivity: emerging disease or misdiagnosis?
[So] Source:Med J Aust;207(5):211-215, 2017 Aug 04.
[Is] ISSN:1326-5377
[Cp] País de publicação:Australia
[La] Idioma:eng
[Ab] Resumo:Non-coeliac gluten or wheat sensitivity (NCG/WS) is a condition characterised by adverse gastrointestinal and/or extra-intestinal symptoms associated with the ingestion of gluten- or wheat-containing foods, in the absence of coeliac disease or wheat allergy. Up to one in 100 people in Australia may have coeliac disease but many more report adverse gastrointestinal and/or extra-intestinal symptoms after eating wheat products. In the absence of validated biomarkers, a diagnosis of NCG/WS can only be made by a double-blind, placebo-controlled, dietary crossover challenge with gluten, which is difficult to apply in clinical practice. Of people self-reporting gluten or wheat sensitivity, only a small proportion (16%) will have reproducible symptoms after a blinded gluten challenge of gluten versus placebo in a crossover dietary trial and fulfil the current consensus criteria for a diagnosis of NCG/WS. A wide range of symptoms are associated with NCG/WS, including gastrointestinal, neurological, psychiatric, rheumatological and dermatological complaints. The pathogenesis of NCG/WS is not well understood, but the innate immune system has been implicated, and there is overlap with coeliac disease and the functional gastrointestinal disorders (irritable bowel syndrome and functional dyspepsia). Identification of NCG/WS is important as gluten-free diets carry risks, are socially restricting and are costlier than regular diets.
[Mh] Termos MeSH primário: Doença Celíaca/diagnóstico
Erros de Diagnóstico
Dieta Livre de Glúten/métodos
Glutens/efeitos adversos
Hipersensibilidade a Trigo/diagnóstico
[Mh] Termos MeSH secundário: Adulto
Austrália/epidemiologia
Doença Celíaca/dietoterapia
Doença Celíaca/epidemiologia
Doença Celíaca/imunologia
Estudos Transversais
Método Duplo-Cego
Feminino
Glutens/administração & dosagem
Glutens/imunologia
Seres Humanos
Mucosa Intestinal/imunologia
Mucosa Intestinal/patologia
Masculino
Autorrelato
Hipersensibilidade a Trigo/sangue
Hipersensibilidade a Trigo/dietoterapia
Hipersensibilidade a Trigo/imunologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
8002-80-0 (Glutens)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171009
[St] Status:MEDLINE


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[PMID]:28950276
[Au] Autor:Jin Y; Ebaugh S; Martens A; Gao H; Olson E; Ng PKW; Gangur V
[Ad] Endereço:Food Allergy and Immunology Laboratory, Michigan State University, East Lansing, MI, USA.
[Ti] Título:A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract.
[So] Source:Int Arch Allergy Immunol;174(1):7-16, 2017.
[Is] ISSN:1423-0097
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Wheat allergy and other immune-mediated disorders triggered by wheat proteins are growing at an alarming rate for reasons not well understood. A mouse model to study hypersensitivity responses to salt-soluble wheat protein (SSWP) extract is currently unavailable. Here we tested the hypothesis that SSWP extract from wheat will induce sensitization as well as allergic disease in mice. METHODS: Female BALB/cJ mice were weaned onto a plant protein-free diet. The mice were injected a total of 4 times with an SSWP (0.01 mg/mouse) fraction extracted from durum wheat along with alum as an adjuvant. Blood was collected biweekly and SSWP-specific IgE (SIgE) and total IgE (TIgE) levels were measured using ELISA. Systemic anaphylaxis upon intraperitoneal injection with SSWP was quantified by hypothermia shock response (HSR). Mucosal mast cell degranulation was measured by the elevation of mMCP-1 in the blood. The mice were monitored for dermatitis. Skin tissues were used in histopathology and for measuring cytokine/chemokine/adhesion molecule levels using a protein microarray system. RESULTS: Injection with SSWP resulted in time-dependent SIgE antibody responses associated with the elevation of TIgE concentration. Challenge with SSWP elicited severe HSR that correlated with a significant elevation of plasma mMCP-1 levels. Sensitized mice developed facial dermatitis associated with mast cell degranulation. Lesions expressed significant elevation of Th2/Th17/Th1 cytokines and chemokines and E-selectin adhesion molecule. CONCLUSION: Here we report a mouse model of anaphylaxis and atopic dermatitis to SSWP extract that may be used for further basic and applied research on wheat allergy.
[Mh] Termos MeSH primário: Anafilaxia/imunologia
Dermatite Atópica/imunologia
Glutens/imunologia
Triticum/imunologia
Hipersensibilidade a Trigo/imunologia
[Mh] Termos MeSH secundário: Animais
Anticorpos/sangue
Degranulação Celular/imunologia
Quimases/sangue
Dermatite/imunologia
Modelos Animais de Doenças
Feminino
Imunoglobulina E/sangue
Mastócitos/imunologia
Camundongos
Camundongos Endogâmicos BALB C
Células Th1/imunologia
Células Th17/imunologia
Células Th2/imunologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antibodies); 37341-29-0 (Immunoglobulin E); 8002-80-0 (Glutens); EC 3.4.21.39 (Chymases); EC 3.4.21.39 (Mcpt1 protein, mouse)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171031
[Lr] Data última revisão:
171031
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE
[do] DOI:10.1159/000479386


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[PMID]:28664699
[Au] Autor:Skoczowski A; Obtulowicz K; Czarnobilska E; Dyga W; Mazur M; Stawoska I; Waga J
[Ad] Endereço:Institute of Biology, Pedagogical University of Cracow, Kraków, Poland.
[Ti] Título: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.
[So] Source:Ann Agric Environ Med;24(2):229-236, 2017 May 11.
[Is] ISSN:1898-2263
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:[b]Abstract Introduction and objective[/b]. 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 in reactions with IgE sera of people allergic to wheat. The aim of these studies was to identify and characterize the most allergenic gluten proteins (GP) and nongluten proteins (NGP) occurred in two closely related wheat hybrid genotypes. [b]Materials and method.[/b] 3xC and 3xN wheat hybrids, which differ strongly in regard of gliadin composition, were analyzed. Seven people manifesting different symptoms of wheat allergy donated sera for the experiment. The technique of immunoblotting after SDS-PAGE was used for identification of allergenic subunits and fractions among GP and NGP. Immunologically active protein bands were visualized by chemiluminescence. [b]Results[/b]. Great variation of immunodetection spectra was observed. Results of immunoblotting showed LMW glutenins to be of highest, gliadins of medium, while NGP of lowest allergenicity for selected patients. The 43-kDa and 47-kDa LMW glutenin subunits, 40-kDa and 43-kDa γ-gliadin fractions and 49-kDa NGP can be considered as the most immunoreactive among all protein bands [b]separated by SDS-PAGE. CONCLUSION: [/b] The observed differentiation of immunodetection spectra allows to model highly specific IgE-binding profiles of allergenic wheat proteins attributed to individual patients with symptoms of gluten intolerance. Highly immunoreactive subunits and fractions among GP and NGP were identified. The observed immunoreactivity of 49 kDa NGP is worth to emphasize, as it has never been reported as wheat allergenic protein before.
[Mh] Termos MeSH primário: Gliadina/imunologia
Glutens/imunologia
Imunoglobulina E/imunologia
Triticum/genética
Triticum/imunologia
Hipersensibilidade a Trigo/imunologia
[Mh] Termos MeSH secundário: Adulto
Idoso
Feminino
Genótipo
Gliadina/análise
Gliadina/genética
Glutens/análise
Glutens/genética
Seres Humanos
Masculino
Meia-Idade
Triticum/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
37341-29-0 (Immunoglobulin E); 8002-80-0 (Glutens); 9007-90-3 (Gliadin); FX065C7O71 (glutenin)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170829
[Lr] Data última revisão:
170829
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170701
[St] Status:MEDLINE


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[PMID]:28644028
[Au] Autor:Boukid F; Prandi B; Sforza S; Sayar R; Seo YW; Mejri M; Yacoubi I
[Ad] Endereço:Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax, University of Sfax , B.P 1177, Sfax 3018, Tunisia.
[Ti] Título:Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker's Asthma Case.
[So] Source:J Agric Food Chem;65(28):5831-5836, 2017 Jul 19.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Baker's asthma is a serious airway disease triggered by wheat protein CM3 α-amylase/trypsin inhibitor. The purpose of the present study was to investigate the impact of genotype and crop year on allergen CM3 α-amylase/trypsin inhibitor associated with baker's asthma. A historical series of Tunisian durum wheat (100 accessions), derived from three crop years, was used to compare the amount of CM3 from landraces to advanced cultivars. CM3 protein quantification was assessed after an enzymatic cleavage of the soluble protein extracts on a UPLC/ESI-MS system, using a marker peptide for its quantification. Combined data analysis of variance revealed an important effect of genotype, crop year, and their interaction. The CM3 allergenic proteins were found to significantly vary among studied genotypes, as confirmed by genetic variability, coefficient of variance, heritability, and genetic advance.
[Mh] Termos MeSH primário: Asma/imunologia
Proteínas de Plantas/análise
Triticum/genética
Hipersensibilidade a Trigo/imunologia
[Mh] Termos MeSH secundário: Cruzamento
Genótipo
Seres Humanos
Proteínas de Plantas/genética
Proteínas de Plantas/imunologia
Fatores de Tempo
Triticum/química
Triticum/crescimento & desenvolvimento
Triticum/imunologia
Tunísia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Proteins); 145137-17-3 (CM protein, Triticum aestivum)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170728
[Lr] Data última revisão:
170728
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170624
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b02040


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[PMID]:28515404
[Au] Autor:Tanaka K; Kanie Y; Naitou M; Suzuki M; Umemura H; Tagami K; Sakai K; Furuta T; Yamada C; Izumi H; Yokooji T; Matsuo H; Ito K
[Ad] Endereço:Department of Pediatrics, Nagoya University Graduate School of Medicine.
[Ti] Título:INSOLUBILITY AND ALTERATION OF ALLERGENIC ACTIVITY OF WHEAT PROTEINS IN PROCESSED FOODS.
[So] Source:Arerugi;66(3):222-230, 2017.
[Is] ISSN:0021-4884
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:BACKGROUND: Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera. METHODS: We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy. RESULTS: Soluble protein was extracted from wheat flour, and gluten fractions were also extracted by adding SDS. However, no proteins were able to be extracted from udon or bread witout severing the disulfide bonds under reducing condition. Only trace amounts of protein were detected in the water after boiling udon noodles. The reactivity of IgE antibody to the extracted protein did not differ among the different processed food types. CONCLUSIONS: Wheat allergens became strongly insolubilized after gluten formation and heating. However, the reactivity of IgE antibody to each allergen was not affected by food processing. Further studies are needed for the effects on clinical symptoms.
[Mh] Termos MeSH primário: Alérgenos/química
Proteínas de Plantas/química
Triticum/imunologia
Hipersensibilidade a Trigo/imunologia
[Mh] Termos MeSH secundário: Alérgenos/imunologia
Criança
Pré-Escolar
Manipulação de Alimentos
Seres Humanos
Proteínas de Plantas/imunologia
Solubilidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Allergens); 0 (Plant Proteins)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171027
[Lr] Data última revisão:
171027
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170519
[St] Status:MEDLINE
[do] DOI:10.15036/arerugi.66.222


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[PMID]:28502438
[Au] Autor:Watkins RD; Zawahir S
[Ad] Endereço:Pediatric Gastroenterology & Nutrition, University of Maryland, 22 South Greene Street, N5W68, Baltimore, MD 21201, USA. Electronic address: rwatkins@peds.umaryland.edu.
[Ti] Título:Celiac Disease and Nonceliac Gluten Sensitivity.
[So] Source:Pediatr Clin North Am;64(3):563-576, 2017 Jun.
[Is] ISSN:1557-8240
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Gluten-related disorders include celiac disease (CD), wheat allergy, and nonceliac gluten sensitivity. CD is an autoimmune enteropathy caused by damage to small intestinal mucosa when gluten is ingested in genetically susceptible individuals. Currently, the only available treatment of CD is gluten-free diet. Several potential treatments are being researched. Wheat allergy is a hypersensitivity reaction caused by IgE-mediated and/or non-IgE-mediated immune response, and can involve the gastrointestinal tract, skin, or respiratory tract. Nonceliac gluten sensitivity is one of a variety of immunologic, morphologic, or symptomatic manifestations precipitated by ingestion of gluten in individuals in whom CD and wheat allergy are excluded.
[Mh] Termos MeSH primário: Doença Celíaca/diagnóstico
Dieta Livre de Glúten/métodos
Poliendocrinopatias Autoimunes/diagnóstico
Hipersensibilidade a Trigo/diagnóstico
[Mh] Termos MeSH secundário: Doença Celíaca/terapia
Feminino
Glutens
Seres Humanos
Masculino
Poliendocrinopatias Autoimunes/terapia
Hipersensibilidade a Trigo/terapia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
8002-80-0 (Glutens)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170516
[St] Status:MEDLINE


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[PMID]:28365444
[Au] Autor:Carroccio A; D'Alcamo A; Iacono G; Soresi M; Iacobucci R; Arini A; Geraci G; Fayer F; Cavataio F; La Blasca F; Florena AM; Mansueto P
[Ad] Endereço:Internal Medicine, Dipartimento di Biologia, Medicina Interna e Specialistica (Di.Bi.M.I.S.), University of Palermo, Palermo, Italy; Giovanni Paolo II Hospital, Sciacca, Italy. Electronic address: acarroccio@hotmail.com.
[Ti] Título:Persistence of Nonceliac Wheat Sensitivity, Based on Long-term Follow-up.
[So] Source:Gastroenterology;153(1):56-58.e3, 2017 Jul.
[Is] ISSN:1528-0012
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:We investigated how many patients with a diagnosis of nonceliac wheat sensitivity (NCWS) still experienced wheat sensitivity after a median follow-up time of 99 months. We collected data from 200 participants from a previous study of NCWS, performed between July and December 2016 in Italy; 148 of these individuals were still on a strict wheat-free diet. In total, 175 patients (88%) improved (had fewer symptoms) after a diagnosis of NCWS; 145 of 148 patients who adhered strictly to a gluten-free diet (98%) had reduced symptoms, compared with 30 of 52 patients who did not adhere to a gluten-free diet (58%) (P < .0001). Of the 22 patients who repeated the double-blind, placebo-controlled challenge, 20 reacted to wheat. We conclude that NCWS is a persistent condition. Clinicaltrials.gov registration number: NCT02823522.
[Mh] Termos MeSH primário: Cooperação do Paciente
Hipersensibilidade a Trigo/dietoterapia
Hipersensibilidade a Trigo/diagnóstico
[Mh] Termos MeSH secundário: Adulto
Doença Crônica
Dieta Livre de Glúten
Feminino
Seguimentos
Seres Humanos
Masculino
Meia-Idade
Estudos Prospectivos
Inquéritos e Questionários
Avaliação de Sintomas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170906
[Lr] Data última revisão:
170906
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170403
[St] Status:MEDLINE


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[PMID]:28238771
[Au] Autor:Unalp-Arida A; Ruhl CE; Choung RS; Brantner TL; Murray JA
[Ad] Endereço:National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Department of Health and Human Services, Bethesda, Maryland.
[Ti] Título:Lower Prevalence of Celiac Disease and Gluten-Related Disorders in Persons Living in Southern vs Northern Latitudes of the United States.
[So] Source:Gastroenterology;152(8):1922-1932.e2, 2017 Jun.
[Is] ISSN:1528-0012
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND & AIMS: The association between prevalence of celiac disease and geographic region is incompletely understood, but the occurrence of several autoimmune disorders has been found to vary along a North-South gradient. We examined geographic, demographic, and clinical factors associated with prevalence of celiac disease and gluten-free diet in the United States. METHODS: In a population-based study, we analyzed data on gluten-related conditions from the National Health and Nutrition Examination Survey, from 2009 through 2014, on 22,277 participants 6 years and older. We identified persons with celiac disease based on results of serum tests for IgA against tissue transglutaminase and endomysium or on both a health care provider diagnosis and adherence to a gluten-free diet. Gluten avoidance without celiac disease was defined as adherence to a gluten-free diet without a diagnosis of celiac disease. We compared mean serum levels of biochemical and nutritional markers based on status of gluten-related conditions. RESULTS: We found 0.7% of participants to have celiac disease and 1.1% of participants to avoid gluten without celiac disease. Celiac disease was more common among individuals who lived at latitudes of 35°-39° North (odds ratio, 3.2; 95% confidence interval, 1.4-7.1) or at latitudes of 40° North or more (odds ratio, 5.4; 95% CI, 2.6-11.3) than individuals who lived at latitudes below 35° North, independent of race or ethnicity, socioeconomic status, and body mass index. Gluten avoidance without celiac disease was more common among individuals who lived at latitudes of 40° North or more, independent of demographic factors and body mass index. Participants with undiagnosed celiac disease (identified by positive results from serologic tests) had lower mean levels of vitamin B-12 and folate (data collected from 2009 through 2012) than persons without celiac disease. Participants with a health care provider diagnosis of celiac disease had a lower mean level of hemoglobin than persons without celiac disease. Mean levels of albumin, calcium, iron, ferritin, cholesterol, vitamin B-6, and vitamin D (data collected from 2009 through 2010) did not differ between participants with gluten-related conditions and those without. CONCLUSIONS: In the US population, a higher proportion of persons living at latitudes of 35° North or greater have celiac disease or avoid gluten than persons living south of this latitude, independent of race or ethnicity, socioeconomic status, or body mass index. Mean levels of vitamin B-12 and folate are lower in individuals with undiagnosed celiac disease, and levels of hemoglobin are lower in participants with a diagnosis of celiac disease, compared with individuals without celiac disease.
[Mh] Termos MeSH primário: Doença Celíaca/epidemiologia
Hipersensibilidade a Trigo/epidemiologia
[Mh] Termos MeSH secundário: Adolescente
Adulto
Distribuição por Idade
Biomarcadores/sangue
Doença Celíaca/sangue
Doença Celíaca/diagnóstico
Doença Celíaca/dietoterapia
Distribuição de Qui-Quadrado
Criança
Dieta Livre de Glúten
Feminino
Geografia Médica
Seres Humanos
Análise dos Mínimos Quadrados
Modelos Lineares
Masculino
Meia-Idade
Análise Multivariada
Inquéritos Nutricionais
Estado Nutricional
Razão de Chances
Prevalência
Medição de Risco
Fatores de Risco
Distribuição por Sexo
Fatores Socioeconômicos
Fatores de Tempo
Estados Unidos/epidemiologia
Hipersensibilidade a Trigo/sangue
Hipersensibilidade a Trigo/diagnóstico
Hipersensibilidade a Trigo/dietoterapia
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biomarkers)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170814
[Lr] Data última revisão:
170814
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170228
[St] Status:MEDLINE


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[PMID]:28190352
[Au] Autor:Pérot M; Lupi R; Guyot S; Delayre-Orthez C; Gadonna-Widehem P; Thébaudin JY; Bodinier M; Larré C
[Ad] Endereço:UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France.
[Ti] Título:Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins.
[So] Source:J Agric Food Chem;65(31):6442-6451, 2017 Aug 09.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Wheat allergy is an IgE-mediated disorder. Polyphenols, which are known to interact with certain proteins, could be used to reduce allergic reactions. This study screened several polyphenol sources for their ability to interact with gliadins, mask epitopes, and affect basophil degranulation. Polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves were examined. Of these extracts, the first three formed insoluble complexes with gliadins. Only the cranberry and apple extracts masked epitopes in dot blot assays using anti-gliadin IgG and IgE antibodies from patients with wheat allergies. The cranberry and artichoke extracts limited cellular degranulation by reducing mouse anti-gliadin IgE recognition. In conclusion, the cranberry extract is the most effective polyphenol source at reducing the immunogenicity and allergenicity of wheat gliadins.
[Mh] Termos MeSH primário: Alérgenos/imunologia
Gliadina/imunologia
Extratos Vegetais/química
Polifenóis/química
Hipersensibilidade a Trigo/imunologia
[Mh] Termos MeSH secundário: Alérgenos/química
Animais
Basófilos/imunologia
Gliadina/química
Seres Humanos
Imunoglobulina E/imunologia
Espectrometria de Massas
Ligação Proteica
Ratos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Allergens); 0 (Plant Extracts); 0 (Polyphenols); 37341-29-0 (Immunoglobulin E); 9007-90-3 (Gliadin)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170818
[Lr] Data última revisão:
170818
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170214
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b05371


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[PMID]:28157173
[Au] Autor:D'Alcamo A; Mansueto P; Soresi M; Iacobucci R; Blasca F; Geraci G; Cavataio F; Fayer F; Arini A; Di Stefano L; Iacono G; Bosco L; Carroccio A
[Ad] Endereço:Dipartimento di Biologia e Medicina Interna e Specialistica (DiBiMIS), Internal Medicine Unit, University Hospital, Palermo 90100, Italy. adalcamo@hotmail.it.
[Ti] Título:Contact Dermatitis Due to Nickel Allergy in Patients Suffering from Non-Celiac Wheat Sensitivity.
[So] Source:Nutrients;9(2), 2017 Feb 02.
[Is] ISSN:2072-6643
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND:  Non-celiac wheat sensitivity (NCWS) is a new clinical entity in the world of  gluten-related diseases. Nickel, the most frequent cause of contact allergy, can be found in wheat  and results in systemic nickel allergy syndrome and mimics irritable bowel syndrome (IBS).  Objective: To evaluate the frequency of contact dermatitis due to nickel allergy in NCWS patients  diagnosed by a double-blind placebo-controlled(DBPC)challenge,and to identify  the  characteristics  of  NCWS  patients  with  nickel  allergy.  Methods: We performed  a prospective study  of 60 patients (54 females, 6 males; mean age 34.1 ± 8.1 years) diagnosed with NCWS from  December  2014 to November 2016; 80 age- and sex-matched subjects with functional gastrointestina l symptoms served as controls. Patients reporting contact dermatitis related to nickel-containing objects  underwent  nickel  patch  test  (Clinicaltrials.gov  registration number: NCT02750735). RESULTS:   Six  out  of  sixty  patients  (10%)  with  NCWS  suffered  from contact dermatitis and  nickel allergy  and  this  frequency  was  statistically  higher (p = 0.04)than observed in the control group(5%. The main clinical characteristic of  NCWS  patients with nickel allergy was a  higher frequency  of  cutaneous  symptoms  after  wheat ingestion compared to NCWS patients who did not suffer  from  nickel  allergy  (p < 0.0001. CONCLUSIONS:  Contact dermatitis and nickel allergy  are more  frequent  in  NCWS  patients than  in  subjects  with  functional gastrointestinal disorders;furthermore, these patients had a very high frequency of cutaneous manifestations after wheat  ingestion.  Nickel  allergy  should  be  evaluated  in  NCWS  patients  who  have  cutaneous  manifestations after wheat ingestion.
[Mh] Termos MeSH primário: Dermatite Alérgica de Contato/epidemiologia
Hipersensibilidade/complicações
Níquel/efeitos adversos
Triticum/efeitos adversos
Hipersensibilidade a Trigo/complicações
[Mh] Termos MeSH secundário: Adulto
Estudos de Casos e Controles
Dermatite Alérgica de Contato/etiologia
Método Duplo-Cego
Feminino
Seres Humanos
Masculino
Estudos Prospectivos
Hipersensibilidade a Trigo/diagnóstico
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
7OV03QG267 (Nickel)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170619
[Lr] Data última revisão:
170619
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170204
[Cl] Clinical Trial:ClinicalTrial
[St] Status:MEDLINE



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