Battais F, Aparicio C, Kanny G, Guérin L, Moneret-Vautrin D A, Denery-Papini S
INRA, Unité de Biochimie et de Technologie des Protéines, B.P. 71627, 44316 Nantes.
Allerg Immunol (Paris). 2002 Mar;34(3):98-9.
Food allergy to wheat flour is a pathology that is found less frequently than coeliac disease or respiratory allergy to flour; it seems however to be a constant argument. Our study used a panel of 28 patients diagnosed with food allergy to wheat flour. Our objective was to characterise the reactivity of type IgE and IgG antibodies of these patients with regard to the different classes of proteins of wheat flour so as to establish an antigenic profile of the allergens of wheat in the framework of food allergy to flour. Our results show the implication of different classes of wheat proteins and notably the major reserve proteins (gliadins and glutens) in food allergy.
对小麦粉的食物过敏是一种比乳糜泻或对面粉的呼吸道过敏更不常见的病症；然而，它似乎一直是个备受关注的问题。我们的研究选取了28名被诊断为对小麦粉食物过敏的患者。我们的目的是针对小麦粉不同种类的蛋白质，对这些患者的IgE型和IgG型抗体反应性进行表征，以便在对小麦粉食物过敏的框架内建立小麦过敏原的抗原谱。我们的结果表明不同种类的小麦蛋白，尤其是主要的贮藏蛋白（醇溶蛋白和谷蛋白）在食物过敏中起作用。
