| الوصف: |
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... |