|
| |
|
| |
|
|
Characterization and Identification of Wheat Allergens from Foodstuffs Containing Wheat
Goliáš, Jaroslav
In some cases, ordinarily accepted food can evoke harmful clinical symptoms which are brought on by sensitivity on specific component of foodstuff. This harmful reaction on accepted food is called food allergy and it tends to go up in the world's population in last years. The food allergy affects especially children as well as adults. The important role in the food allergy plays wheat and foodstuff containing components of wheat. Wheat allergens from flour is already well-known, but man accepts wheat in food in the treated form (heat treated food) what can decrease or increase allergenicity. Moreover, enzymes presented in gastrointestinal tract of man can influence allergenicity of wheat allergens too. The goal of this thesis is characterization of allergens presented in heat treated wheat foodstuff and in wheat foodstuff digested by enzymes in gastrointestinal tract of man. Characterization of these altered and newly produced allergens can help find better diagnostic techniques, increase specificity of detection of IgE antibodies, enable pointed therapy of allergic patients or find and apply new and suitable diet.
|
|
| |
|
|
The study of food allergy in patients and experimental model
Goliáš, Jaroslav ; Tučková, Ludmila (advisor) ; Holáň, Vladimír (referee) ; Prokešová, Ludmila (referee)
Food allergy belongs among the most frequent disorders and its incidence is continuously rising over the last two decades in the developed world. Although the methods used in the diagnostics of food allergies are high sensitive, they have low specificity, which is affected by a purity of used extracts. Therefore, it is important to develop new proteomic procedures for isolation of food allergens in the pure and the biologically active forms, thereby improving the diagnostics of food allergies. Another approach for studying allergies is using an experimental model, which can help us to clarify the mechanisms of allergic response and the acquired findings employ in prophylaxis or allergy treatment. In the first part, we have developed a new proteomic procedure for isolation of wheat allergens in the purified form. By this procedure, using Rotofor, HPLC and electrophoretic methods, we identified 27 potential wheat allergens, from which 7 were newly identified: endogenous α-amylase/subtilisin inhibitor, trypsin/α-amylase inhibitor CMX1/CMX3, TLP, XIP-1, β-glucosidase, class II chitinase, and 26 kDa endochitinase. Further, we showed that isolated allergens (α-amylase 0.19, LTP, TLP, and wheatwin) retained their biological activity and were capable to activate basophils (BAT). In the second part, we...
|
|
|
Characterization and Identification of Wheat Allergens from Foodstuffs Containing Wheat
Goliáš, Jaroslav
In some cases, ordinarily accepted food can evoke harmful clinical symptoms which are brought on by sensitivity on specific component of foodstuff. This harmful reaction on accepted food is called food allergy and it tends to go up in the world's population in last years. The food allergy affects especially children as well as adults. The important role in the food allergy plays wheat and foodstuff containing components of wheat. Wheat allergens from flour is already well-known, but man accepts wheat in food in the treated form (heat treated food) what can decrease or increase allergenicity. Moreover, enzymes presented in gastrointestinal tract of man can influence allergenicity of wheat allergens too. The goal of this thesis is characterization of allergens presented in heat treated wheat foodstuff and in wheat foodstuff digested by enzymes in gastrointestinal tract of man. Characterization of these altered and newly produced allergens can help find better diagnostic techniques, increase specificity of detection of IgE antibodies, enable pointed therapy of allergic patients or find and apply new and suitable diet.
|
|
|
Characterization and identification of wheat allergens from foodstuffs containing wheat
Goliáš, Jaroslav ; Prokešová, Ludmila (referee) ; Tučková, Ludmila (advisor)
In some cases, ordinarily accepted food can evoke harmful clinical symptoms which are brought on by sensitivity on specific component of foodstuff. This harmful reaction on accepted food is called food allergy and it tends to go up in the world's population in last years. The food allergy affects especially children as well as adults. The important role in the food allergy plays wheat and foodstuff containing components of wheat. Wheat allergens from flour is already well-known, but man accepts wheat in food in the treated form (heat treated food) what can decrease or increase allergenicity. Moreover, enzymes presented in gastrointestinal tract of man can influence allergenicity of wheat allergens too. The goal of this thesis is characterization of allergens presented in heat treated wheat foodstuff and in wheat foodstuff digested by enzymes in gastrointestinal tract of man. Characterization of these altered and newly produced allergens can help find better diagnostic techniques, increase specificity of detection of IgE antibodies, enable pointed therapy of allergic patients or find and apply new and suitable diet.
|
|
| |
guest ::
RSS feed.