Sensitivity and specificity of recombinant ω‐5 gliadin‐specific IgE measurement for the diagnosis of wheat‐dependent exercise‐induced anaphylaxis

@article{Matsuo2008SensitivityAS,
  title={Sensitivity and specificity of recombinant $\omega$‐5 gliadin‐specific IgE measurement for the diagnosis of wheat‐dependent exercise‐induced anaphylaxis},
  author={Hiroaki Matsuo and Jörgen Dahlström and A. Tanaka and Kunie Kohno and H. Takahashi and Minao Furumura and Eisin Morita},
  journal={Allergy},
  year={2008},
  volume={63}
}
Background:  A recent study has shown that the measurement of specific IgE antibodies to B‐cell epitope peptides of wheat ω‐5 gliadin (Pep A) and high molecular weight glutenin subunit (Pep B) are useful to diagnose wheat‐dependent exercise‐induced anaphylaxis (WDEIA). 

The clinical spectrum of omega‐5‐gliadin allergy

The wider application of O5G‐specific IgE (sIgE) testing has revealed that the manifestations of O 5G allergy extend beyond WDEIA, where exercise acts as a cofactor, triggering anaphylaxis after wheat ingestion.

IgE antibodies to ω‐5 gliadin associate with immediate symptoms on oral wheat challenge in Japanese children

This study investigates whether specific IgE antibodies to ω‐5‐gliadin could be used as a marker for oral wheat challenge outcome in wheat‐sensitized children and whether the level of sIgE‐ω‐ 5‐ gliadin was related to symptom severity in children with a positive challenge test.

Diagnostic Value of the Serum-Specific IgE Ratio of ω-5 Gliadin to Wheat in Adult Patients with Wheat-Induced Anaphylaxis

This study confirms that the serum IgE ratio of ω-5 gliadin to wheat may be a useful marker for the diagnosis of WDEIA and WIA.

Purified Wheat Gliadin Proteins as Immunoglobulin E Binding Factors in Wheat Mediated Allergies

Some wheat gliadin proteins are strong allergens that may cause various symptoms of food allergies and baker’s asthma. The most immunoreactive ω-5 gliadin fractions are the main allergens in wheat

Comparison of Specific IgE Antibodies to Wheat Component Allergens in Two Phenotypes of Wheat Allergy

Findings suggest that Tri a 14/gliadin may be a potential marker for predicting baker's asthma.

Using a gluten oral food challenge protocol to improve diagnosis of wheat-dependent exercise-induced anaphylaxis.

Wheat-Induced Anaphylaxis in Korean Adults: A Report of 6 Cases

For immunologic evaluation of severe wheat allergy including WIA and WDEIA, it is important to measure specific IgE to each component of wheat including gluten and ω-5 gliadin not just measuring wheat-specific IgE.

Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a cofactor-induced wheat allergy. Gluten proteins, especially ω5-gliadins, are known as major allergens, but partially hydrolyzed wheat

Wheat-dependent exercise-induced anaphylaxis sensitized with hydrolyzed wheat protein in soap.

  • Y. ChinukiE. Morita
  • Medicine
    Allergology international : official journal of the Japanese Society of Allergology
  • 2012
An increased incidence of a new subtype of WDEIA, which is likely to be sensitized via a percutaneous and/or rhinoconjunctival route to hydrolyzed wheat protein (HWP), has been observed, with the predominant observed symptom angioedema of the eyelids; a number of patients developed anaphylaxis.
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References

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This data indicates that wheat allergy to wheat induces different symptoms as atopic eczema/dermatitis syndrome, urticaria and more severe reactions as wheat‐dependent exercise‐induced anaphylaxis (WDEIA) and for WDEIA cases.

IgE antibodies to ω‐5 gliadin in children with wheat‐induced anaphylaxis

Wheat can cause severe immunoglobulin E (IgE)‐mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty, so research is needed to understand the mechanisms behind these reactions.

Exercise and aspirin increase levels of circulating gliadin peptides in patients with wheat‐dependent exercise‐induced anaphylaxis

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This work has shown that aspirin intake is a contributing factor in some patients with FDEIA, and the mechanism of eliciting the symptom in WDEIA remains not fully understood.

Food‐dependent exercise‐induced anaphylaxis: a report of two cases and determination of wheat‐γ‐gliadin as the presumptive allergen

Water/salt‐insoluble wheat proteins have been identified as the most frequent allergenic foodstuffs in patients with food‐dependent exercise‐induced anaphylaxis (FDEIA) in Japan. However, the

Molecular cloning, recombinant expression and IgE‐binding epitope of ω‐5 gliadin, a major allergen in wheat‐dependent exercise‐induced anaphylaxis

The results suggest that the recombinant protein can be a useful tool for identifying patients with wheat‐dependent exercise‐induced anaphylaxis in vitro andWestern blot analysis and dot blot inhibition assay of recombinant and native ω‐5 gliadin purified from wheat flour demonstrated that recombinantprotein had IgE‐binding ability.

Specific IgE Determination to Epitope Peptides of ω-5 Gliadin and High Molecular Weight Glutenin Subunit Is a Useful Tool for Diagnosis of Wheat-Dependent Exercise-Induced Anaphylaxis1

Measurement of IgE levels specific to epitope peptides of ω-5 gliadin and HMW-glutenin is useful as an in vitro diagnostic method for the assessment of patients with wheat-dependent exercise-induced anaphylaxis.

Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat☆☆☆

The results of this study show that ω-5 gliadin is a significant allergen in young children with immediate allergic reactions to ingested wheat and could be used to reduce the need for oral wheat challenges in children.

Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis*

This study detected IgE-binding epitopes within the primary sequence of ω-5 gliadin using arrays of overlapping peptides synthesized on derivatized cellulose membranes and indicated that amino acids at positions Gln1, Pro4, Gln5, gln6, and Gln7 were critical for IgE binding.

A novel wheat gliadin as a cause of exercise-induced anaphylaxis.

Update on wheat hypersensitivity

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Diagnostic skin prick and in-vitro tests measuring sensitization against water/salt-soluble wheat proteins have poor predictive values, and quantification ofgliadin-specific IgE in serum or skin prick testing with gliadin could serve as an additional tool in the diagnostic work-up of allergy to ingested wheat.