Identification of Rice Proteins Recognized by the IgE Antibodies of Patients with Food Allergies

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F13%3A10193098" target="_blank" >RIV/00216208:11310/13:10193098 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61388971:_____/13:00425462 RIV/00064165:_____/13:10193098 RIV/00216208:11110/13:10193098

Výsledek na webu

<a href="http://dx.doi.org/10.1021/jf402759f" target="_blank" >http://dx.doi.org/10.1021/jf402759f</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/jf402759f" target="_blank" >10.1021/jf402759f</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Identification of Rice Proteins Recognized by the IgE Antibodies of Patients with Food Allergies

Popis výsledku v původním jazyce

Similarity among food allergens is a great problem affecting the specificity of diagnosis and treatment of allergic patients. We have observed that 80% of patients with food (including wheat) and pollen allergies have increased IgE antibodies against rice proteins. By immunoblotting, we documented that boiling decreased solubility and IgE reactivity of PBS-extracted rice and wheat proteins, yet in SDS extracts this reactivity was only slightly changed. The sera of patients highly positive on the IgE immunoblot and positive in basophil activation and skin prick test with boiled rice components were used for characterizing the IgE-binding proteins separated by 1D or 2D electrophoresis. Using mass spectrometry, we identified 22 rice SDS soluble proteins.Six of them were new thermostable potential rice allergens: glutelin C precursor, granule-bound starch synthase 1 protein, disulfide isomerase-like 1-1 protein, hypothetical protein OsI_13867, putative acid phosphatase precursor 1, and a

Název v anglickém jazyce

Identification of Rice Proteins Recognized by the IgE Antibodies of Patients with Food Allergies

Popis výsledku anglicky

Similarity among food allergens is a great problem affecting the specificity of diagnosis and treatment of allergic patients. We have observed that 80% of patients with food (including wheat) and pollen allergies have increased IgE antibodies against rice proteins. By immunoblotting, we documented that boiling decreased solubility and IgE reactivity of PBS-extracted rice and wheat proteins, yet in SDS extracts this reactivity was only slightly changed. The sera of patients highly positive on the IgE immunoblot and positive in basophil activation and skin prick test with boiled rice components were used for characterizing the IgE-binding proteins separated by 1D or 2D electrophoresis. Using mass spectrometry, we identified 22 rice SDS soluble proteins.Six of them were new thermostable potential rice allergens: glutelin C precursor, granule-bound starch synthase 1 protein, disulfide isomerase-like 1-1 protein, hypothetical protein OsI_13867, putative acid phosphatase precursor 1, and a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EC - Imunologie

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

37

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

8851-8860

Kód UT WoS článku

000330096300018

EID výsledku v databázi Scopus

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