TY  - JOUR
A1  - Sievers, Steven
A1  - Rawel, Harshadrai Manilal
A1  - Ringel, Karl Peter
A1  - Niggemann, Bodo
A1  - Beyer, Kirsten
T1  - Wheat protein recognition pattern in tolerant and allergic children
JF  - Pediatric Allergy and Immunology
N2  - BackgroundWheat is one of the most common food allergens in early childhood. In contrast to other food allergies, wheat-specific IgE correlates badly with clinical symptoms and relevant components have been identified mostly for wheat-depended exercise-induced anaphylaxis. Moreover, a high percentage of patients present with immediate type symptoms but wheat-specific IgE cannot be detected with commercial available systems. ObjectiveWe addressed the question whether the IgE recognition pattern between wheat allergic (WA) and clinically tolerant (WT) children differs in order to identify individual proteins useful for component-resolved diagnostics. MethodsSera of 106 children with suspected wheat allergy, of whom 44 children had clinical relevant wheat allergy and 62 were tolerant upon oral food challenge, were analyzed for wheat-specific IgE using the ImmunoCap system as well as immunoblots against water and salt soluble, and water-insoluble protein fractions. 40 randomly selected sera were analyzed for specific IgE to 5-gliadin. ResultsSixty-three percent of the WT and 86% of the WA children were sensitized to wheat with >0.35 kU(A)/l in ImmunoCAP analysis. We could confirm the role of -, ss-, -, and -gliadins, and LMW glutenin subunits as major allergens and found also IgE binding to a broad spectrum of water- and salt-soluble protein bands. It is of great importance that wheat allergic and tolerant patients showed IgE binding to the same protein bands. WT and WA did not significantly differ in levels of 5-gliadin-specific IgE. Conclusions & Clinical RelevanceChildren with challenge proven clinical relevant food allergy and tolerant ones had a similar spectrum of IgE binding to the same protein bands. These findings imply that component-resolved diagnostics might not be helpful in the diagnostic work-up of wheat allergy.
KW  - wheat
KW  - IgE
KW  - 5-gliadin
KW  - protein pattern
KW  - immunoblot
Y1  - 2016
U6  - https://doi.org/10.1111/pai.12502
SN  - 0905-6157
SN  - 1399-3038
VL  - 27
SP  - 147
EP  - 155
PB  - Wiley-Blackwell
CY  - Hoboken
ER  - 
TY  - JOUR
A1  - Zwickel, Theresa
A1  - Kahl, Sandra M.
A1  - Klaffke, Horst
A1  - Rychlik, Michael
A1  - Müller, Marina E. H.
T1  - Spotlight on the Underdogs-An Analysis of Underrepresented Alternaria Mycotoxins Formed Depending on Varying Substrate, Time and Temperature Conditions
JF  - Toxins
N2  - Alternaria (A.) is a genus of widespread fungi capable of producing numerous, possibly health-endangering Alternaria toxins (ATs), which are usually not the focus of attention. The formation of ATs depends on the species and complex interactions of various environmental factors and is not fully understood. In this study the influence of temperature (7 degrees C, 25 degrees C), substrate (rice, wheat kernels) and incubation time (4, 7, and 14 days) on the production of thirteen ATs and three sulfoconjugated ATs by three different Alternaria isolates from the species groups A. tenuissima and A. infectoria was determined. High-performance liquid chromatography coupled with tandem mass spectrometry was used for quantification. Under nearly all conditions, tenuazonic acid was the most extensively produced toxin. At 25 degrees C and with increasing incubation time all toxins were formed in high amounts by the two A. tenuissima strains on both substrates with comparable mycotoxin profiles. However, for some of the toxins, stagnation or a decrease in production was observed from day 7 to 14. As opposed to the A. tenuissima strains, the A. infectoria strain only produced low amounts of ATs, but high concentrations of stemphyltoxin III. The results provide an essential insight into the quantitative in vitro AT formation under different environmental conditions, potentially transferable to different field and storage conditions.
KW  - Alternaria infectoria
KW  - A. tenuissima
KW  - mycotoxin profile
KW  - wheat
KW  - rice
KW  - Alternaria toxin sulfates
KW  - modified Alternaria toxins
KW  - altertoxins
KW  - altenuic acid
KW  - HPLC-MS/MS
Y1  - 2016
U6  - https://doi.org/10.3390/toxins8110344
SN  - 2072-6651
VL  - 8
SP  - 570
EP  - 583
PB  - MDPI
CY  - Basel
ER  -