Recombinant Proteins and Peptides as Tools for Studying IgE Reactivity with Low-Molecular-Weight Glutenin Subunits in Some Wheat Allergies-Reference-Cited by-同舟云学术

Recombinant Proteins and Peptides as Tools for Studying IgE Reactivity with Low-Molecular-Weight Glutenin Subunits in Some Wheat Allergies

Published:2007-10-26 Issue:24 Volume:55 Page:9837-9845
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Snégaroff Jacques¹,Branlard Gérard¹,Bouchez-Mahiout Isabelle¹,Laudet Béatrice¹,Tylichova Martina¹,Chardot Thierry¹,Pecquet Catherine¹,Choudat Dominique¹,Raison-Peyron N.¹,Vigan M.¹,Kerre S.¹,Laurière Michel¹

Affiliation:

1. UMR206 Chimie Biologique, AgroParisTech, INRA, Avenue Brétignières, F-78850 Thiverval-Grignon, France, UMR1095 Amélioration et santé des plantes, INRA, Université Clermont II, Clermont-Ferrand, France, Centre d’allergologie, Hôpital Tenon, AP-HP, Paris, France, Université de médecine Paris 5, AP-HP, Service de pathologie professionnelle, Paris, France, Hôpital Saint-Eloi, Service de dermatologie, Montpellier, France, U.F. Allergologie, Département de Dermatologie, CHU St Jacques, Besançon, France, and...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071432x

Reference30 articles.

1. Identification of the major allergens in wheat flour responsible for baker's asthma

2. Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma

3. Wheat IgE-Mediated Food Allergy in European Patients: α-Amylase Inhibitors, Lipid Transfer Proteins and Low-Molecular-Weight Glutenins

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

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

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