交叉反应性空气过敏原——食物过敏的主要原因

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED Food and Agricultural Immunology Pub Date : 2022-12-15 DOI:10.1080/09540105.2022.2133090

Adam Wawrzenczyk, Emilia Rawicka, Katarzyna Napiórkowska-Baran, Ewa Alska, Z. Bartuzi

{"title":"交叉反应性空气过敏原——食物过敏的主要原因","authors":"Adam Wawrzenczyk, Emilia Rawicka, Katarzyna Napiórkowska-Baran, Ewa Alska, Z. Bartuzi","doi":"10.1080/09540105.2022.2133090","DOIUrl":null,"url":null,"abstract":"ABSTRACT The aim of this study was to identify allergenic cross-reacting allergens in patients with inhalation and food allergy using molecular diagnostics ISAC test. The study group consisted of 50 adult patients. The control group contained 20 healthy people. In the study group 92% patients were found to have the asIgE component responsible for cross-allergy between plant pollens and foods. The presence of asIgE was the most common for the Bet v 1 component. AsIgE was also detected for the component responsible for the presence of a true allergy to 26% patients. A statistically significant frequency of sensitization to 12 cross-reactive components was demonstrated, 10 of them belonged to the PR-10 proteins. An allergy profile of the studied population was created based on the ISAC results. The results of the study suggest that cross-reactions are the main cause of food allergy, and their frequency rises with increased sensitization to inhaled allergens.","PeriodicalId":12300,"journal":{"name":"Food and Agricultural Immunology","volume":"1 1","pages":""},"PeriodicalIF":1.7000,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Cross-reactive aeroallergens – the main cause of food allergy\",\"authors\":\"Adam Wawrzenczyk, Emilia Rawicka, Katarzyna Napiórkowska-Baran, Ewa Alska, Z. Bartuzi\",\"doi\":\"10.1080/09540105.2022.2133090\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT The aim of this study was to identify allergenic cross-reacting allergens in patients with inhalation and food allergy using molecular diagnostics ISAC test. The study group consisted of 50 adult patients. The control group contained 20 healthy people. In the study group 92% patients were found to have the asIgE component responsible for cross-allergy between plant pollens and foods. The presence of asIgE was the most common for the Bet v 1 component. AsIgE was also detected for the component responsible for the presence of a true allergy to 26% patients. A statistically significant frequency of sensitization to 12 cross-reactive components was demonstrated, 10 of them belonged to the PR-10 proteins. An allergy profile of the studied population was created based on the ISAC results. The results of the study suggest that cross-reactions are the main cause of food allergy, and their frequency rises with increased sensitization to inhaled allergens.\",\"PeriodicalId\":12300,\"journal\":{\"name\":\"Food and Agricultural Immunology\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2022-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Agricultural Immunology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/09540105.2022.2133090\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Agricultural Immunology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09540105.2022.2133090","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 1

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Cross-reactive aeroallergens – the main cause of food allergy

ABSTRACT The aim of this study was to identify allergenic cross-reacting allergens in patients with inhalation and food allergy using molecular diagnostics ISAC test. The study group consisted of 50 adult patients. The control group contained 20 healthy people. In the study group 92% patients were found to have the asIgE component responsible for cross-allergy between plant pollens and foods. The presence of asIgE was the most common for the Bet v 1 component. AsIgE was also detected for the component responsible for the presence of a true allergy to 26% patients. A statistically significant frequency of sensitization to 12 cross-reactive components was demonstrated, 10 of them belonged to the PR-10 proteins. An allergy profile of the studied population was created based on the ISAC results. The results of the study suggest that cross-reactions are the main cause of food allergy, and their frequency rises with increased sensitization to inhaled allergens.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.