Wheat allergy in celiac children

Martín Muñoz, M. F.; Rivero, D.; Diaz Perales, Araceli; Polanco, I. y Quirce, Santiago (2015). Wheat allergy in celiac children. "Pediatric Allergy And Immunology", v. 27 (n. 1); pp. 92-106. ISSN 0905-6157. https://doi.org/10.1111/pai.12487.

Descripción

Título: Wheat allergy in celiac children
Autor/es:
  • Martín Muñoz, M. F.
  • Rivero, D.
  • Diaz Perales, Araceli
  • Polanco, I.
  • Quirce, Santiago
Tipo de Documento: Artículo
Título de Revista/Publicación: Pediatric Allergy And Immunology
Fecha: Febrero 2015
Volumen: 27
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnología - Biología Vegetal
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Gluten is the main structural protein complex of wheat with equivalent toxic proteins found in other cereals (rye, barley, and oats) which are responsible for different immunologic responses with different clinical expressions of disease. The spectrum of gluten-related disorders has been classified according to pathogenic, clinical, and epidemiological differences in three main forms: (i) wheat allergy (WA), an IgE-mediated disease; (ii) autoimmune disease, including celiac disease (CD), dermatitis herpetiformis, and gluten ataxia; and (iii) possibly immune-mediated, gluten sensitivity [1]. WA is an immunologic Th2 response with typical manifestations which can vary from dermatological, respiratory, and/or intestinal to anaphylactic reactions. In contrast, CD is an autoimmune disorder, a gliadin-specific T-cell response which is enhanced by the action of intestinal tissue transglutaminase (tTG), with a wide clinical spectrum including symptomatic cases with either intestinal (e.g., chronic diarrhea, weight loss) or extraintestinal features (e.g., anemia, osteoporosis, neurologic disturbances) and silent forms that are occasionally discovered as a result of serological screening [1]. We studied wheat allergy in two children with early diagnosis of CD, who developed immediate allergic symptoms after eating small amounts of wheat flour.

Más información

ID de Registro: 41256
Identificador DC: http://oa.upm.es/41256/
Identificador OAI: oai:oa.upm.es:41256
Identificador DOI [BETA]: 10.1111/pai.12487
URL Oficial: http://onlinelibrary.wiley.com/doi/10.1111/pai.12487/abstract
Depositado por: Memoria Investigacion
Depositado el: 21 Jun 2016 17:12
Ultima Modificación: 28 Feb 2017 23:30
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