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Cross-reactivity of each fraction among cereals in children with wheat allergy
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  • Mari Takei,
  • Akemi Saito,
  • Noriyuki Yanagida,
  • Sakura Sato,
  • Motohiro Ebisawa
Mari Takei
National Hospital Organization, Sagamihara National Hospital

Corresponding Author:yamamari727@yahoo.co.jp

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Akemi Saito
National Hospital Organization, Sagamihara National Hospital
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Noriyuki Yanagida
National Hospital Organization Sagamihara National Hospital
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Sakura Sato
Sagamihara National Hospital
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Motohiro Ebisawa
National Hospital Organization, Sagamihara National Hospital
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Abstract

Background: Cross-reactivity between wheat and other cereals is an essential issue in the management of wheat allergy. Few studies have reported in vitro cross-reactivity in immediate-type wheat allergy. This study aimed to examine cross-reactivity of the three fractions (albumin/globulin, gliadin, and glutenin fractions) among cereals in children with wheat allergy. Methods: Sera from 128 children with immediate-type wheat allergy were collected. We measured specific immunoglobulin E (sIgE) levels against each fraction of wheat, barley, and rye by using an enzyme-linked immunosorbent assay (ELISA). Cross-reactivities of each fraction among wheat, barley, and rye were examined via inhibition ELISA. Results: All subjects were sensitized to all the fractions of wheat, and also those of barley and rye. The wheat sIgE levels were significantly higher than those of barley and rye in all the fractions (p ≤ 0.001) and were significantly correlated with sIgE levels to them in each fraction (r = 0.887–0.969, p < 0.001). On inhibition ELISA, wheat inhibited the IgE binding to most of the solid phases at the lower protein levels compared to barley and rye in all fractions. Conclusions: In children with immediate-type wheat allergy, sensitization to all the three fractions of wheat was observed. In addition, they showed sensitization to barley and rye caused by in vitro cross-reactivity with wheat in each fraction. When managing children with wheat allergy, sensitization to barley and rye caused by the cross-reactivities should be considered.
17 Dec 2021Submitted to Pediatric Allergy and Immunology
27 Dec 2021Reviewer(s) Assigned
17 Jan 2022Review(s) Completed, Editorial Evaluation Pending
21 Jan 2022Editorial Decision: Revise Major
11 Apr 20221st Revision Received
12 Apr 2022Review(s) Completed, Editorial Evaluation Pending
13 Apr 2022Reviewer(s) Assigned
24 May 2022Editorial Decision: Revise Minor
13 Jun 20222nd Revision Received
14 Jun 2022Review(s) Completed, Editorial Evaluation Pending
20 Jun 2022Editorial Decision: Accept
Jul 2022Published in Pediatric Allergy and Immunology volume 33 issue 7. 10.1111/pai.13831