A new approach to the isolation and characterization of wheat flour allergens

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F11%3A00362802" target="_blank" >RIV/61388971:_____/11:00362802 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/j.1365-2222.2011.03766.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2222.2011.03766.x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/j.1365-2222.2011.03766.x" target="_blank" >10.1111/j.1365-2222.2011.03766.x</a>

Result language
angličtina
Original language name
A new approach to the isolation and characterization of wheat flour allergens
Original language description
The incidence of food allergy to wheat is increasing. Its diagnosis depends on the purity of major allergens and their inclusion in tests. Isolation and characterization of wheat allergens are therefore of utmost importance. Objective To purify and identify wheat flour allergens most frequently recognized by patients IgE antibodies and to study their allergenicity. Methods Water/salt-soluble extracts from wheat flour were prepared and separated using a combination of ultrafiltration, isoelectric focusing and liquid chromatography. Purified proteins were analysed by immunoblotting using pooled sera from patients with atopic dermatitis who possessed IgE specific to wheat.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EC - Immunology
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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