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

Background:  Wheat can cause severe immunoglobulin E (IgE)‐mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. Methods:  Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a yea...

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Bibliographic Details
Published in:Allergy (Copenhagen) 2005-04, Vol.60 (4), p.506-509
Main Authors: Daengsuwan, T., Palosuo, K., Phankingthongkum, S., Visitsunthorn, N., Jirapongsananuruk, O., Alenius, H., Vichyanond, P., Reunala, T.
Format: Article
Language:English
Subjects:
Adolescent
Allergens - immunology
Allergic diseases
anaphylaxis
Anaphylaxis - blood
Anaphylaxis - etiology
Antigens, Plant
Biological and medical sciences
Child
Enzyme-Linked Immunosorbent Assay
Female
Fundamental and applied biological sciences. Psychology
Fundamental immunology
gliadin
Gliadin - immunology
Humans
Immunoglobulin E - blood
Immunopathology
Infant
Male
Medical sciences
Radioallergosorbent Test
Skin Tests
Triticum aestivum
wheat
Wheat Hypersensitivity - complications
Wheat Hypersensitivity - immunology
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Summary:Background:  Wheat can cause severe immunoglobulin E (IgE)‐mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. Methods:  Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a year after eating food‐containing wheat were examined. Purified ω‐5 gliadin was used as an allergen in IgE enzyme‐linked immunosorbent assay (ELISA) and in skin prick testing (SPT). Wheat CAP radioallergosorbent test (RAST) and SPT were also examined. Results:  All seven anaphylactic children, but none of 15 control subjects had IgE antibodies to ω‐5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to ω‐5 and crude gliadin, and all seven had positive wheat CAP RAST and SPT. One child was challenged with wheat, which caused anaphylaxis. After adherence to a wheat‐free diet four children remained symptomless and three experienced one to two anaphylactic reactions. Conclusion:  The present results show that wheat ω‐5 gliadin is a major sensitizing allergen in children with wheat‐induced anaphylaxis. They also suggest that ω‐5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy.
ISSN:0105-4538
1398-9995
DOI:10.1111/j.1398-9995.2004.00656.x