CHARACTERIZATION AND STABILITY OF SPECIFIC IGE TO WHITE EGG’S, GLIADIN’S AND PEANUT’S PROTEINS AMONG CHILDREN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

OUAHIDI I.; ELHAMSAS A.E.Y.; BOUYAHYAOUI Y.; MERNISSI F.Z.; AARAB L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Allergy, Asthma and Immunology Year:2010 | Volume:9 | Issue:2 Page(s): 97-102

Download Full-Text

View:

559

Download:

149

Cites:

Information Journal Paper

Title

CHARACTERIZATION AND STABILITY OF SPECIFIC IGE TO WHITE EGG’S, GLIADIN’S AND PEANUT’S PROTEINS AMONG CHILDREN

Author(s)

Keywords

CHILDREN

EGG WHITE

GLIADINS

PEANUTS

PHYSICAL-CHEMICAL

SPECIFIC IGE

TREATMENT

Abstract

The aim of the present study was to characterize allergen-specific immunoglobulin E (IgE) among CHILDREN in Fez region. Eighty one CHILDREN were recruited from the Hospital University Center of Fez. All of them had completed a questionnaire before taking sera. The sera were used to measure total IgE and specific data to proteins of egg’s white (EWP), PEANUTS (PP) and GLIADINS (G). In last part, we studied the reactivity of SPECIFIC IGE to native and to heat- and acid-treated allergens.Allergen-specific IgE measurement indicated more positive values for GLIADINS (46.9% up to 2IU/ml) than EGG WHITE’s (29.6%) and peanut’s proteins (22.2%). According to predictive values published by Sampson (2001), 14.3% of CHILDREN are sensitive to EGG WHITE’s proteins, 4.1% to GLIADINS and 2.7% to peanut’s proteins. The allergenic potential of EWP and GLIADINS among CHILDREN were partially diminished by heat and acid TREATMENT.Allergen-specific IgE measurement indicates that CHILDREN from Fez region are more sensitive to EWP than peanut’s proteins and GLIADINS. TREATMENTs of these food proteins indicated that recognition by CHILDREN IgE can be reduced by thermal or acid TREATMENT of these allergens.

Cites

No record.

References

No record.

Cite

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops