• 作者：S. Denery-Papini ^{Sandra.denery@nantes.inra.fr" class="auth_mail}
• 关键词：Anaphylaxie induite par l&rsquo ; effort ; Diversité ; gé ; né ; tique du blé ; 蠅5-gliadines ; Sous-unité ; s gluté ; nines ; Proté ; ine de transfert de lipide
• 刊名：Revue Fran?aise d'Allergologie
• 出版年：April, 2014
• 年：2014
• 卷：54
• 期：3
• 页码：116-119
• 全文大小：194 K

The genetic diversity of wheat may be used for the selection of wheat species with a lower content of allergens. The major allergens in exercise-induced anaphylaxis (EIA) due to common wheat, 蠅5-gliadins, are not expressed in some bread wheat varieties carrying a translocation with rye. For patients suffering from EIA, in vitro IgE reactivity to gliadins extracted from these varieties with the translocation is greatly decreased; however, residual reactivity remains, mainly due to low Mr glutenin subunits. Lipid transfer protein (LTP) can also be involved in a few cases of EIA due to wheat. Allergic patients may be tempted to eat older wheat species (such as einkorn, spelt or Kamut^庐); however, these wheat species are not devoid of 蠅5-gliadins or other wheat allergens. Consequently, there is currently no wheat flour, which is completely safe for wheat-sensitive patients who suffer from EIA.