Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy.

ABSTRACT:

Background

Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis.

Methods

Patients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA.

Results

Buckwheat-allergic patients had a significantly larger median skin prick test weal dia

SUBMITTER: Geiselhart S 

PROVIDER: S-EPMC5814722 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature