Sensitisation to molecular components of fungi in atopic dermatitis patients, the relation to the occurrence of food hypersensitivity reactions

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2022-05-25 DOI:10.1080/09540105.2022.2074968

J. Čelakovská, E. Čermáková, R. Vankova, C. Andrys, J. Krejsek

引用次数: 1

Abstract

ABSTRACT The aim of our study is the evaluation of the relation between the sensitisation to molecular components of moulds and yeast and the occurrence of food hypersensitivity reactions in atopic dermatitis patients. The food reactions were confirmed in an open exposure test (history); the sensitisation to allergen reagents (molecular components) of moulds and yeast was confirmed with ALEX2 Allergy Explorer Multiplex examination. The relation between the sensitisation to molecular components of fungi and the food hypersensitivity reactions was evaluated with the use of Fisher’s exact test. One hundred atopic dermatitis patients were included in the study (48 men and 52 women with an average age of 40.9 years). In patients with reaction to hazelnuts, walnuts, peanuts, fish and egg, the significantly higher level of specific IgE to Asp f 3, Cla h 8, Alt a 6, Alt a 1, Mala s 6 and Asp f 6 was confirmed.

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特应性皮炎患者对真菌分子成分的致敏，与食物过敏反应发生的关系

摘要本研究的目的是评估特应性皮炎患者对霉菌和酵母分子成分的敏感性与食物超敏反应发生之间的关系。食物反应在开放暴露试验（历史）中得到证实；通过ALEX2 Allergy Explorer Multiplex检查证实了对霉菌和酵母的过敏原试剂（分子组分）的致敏。用Fisher精确检验法评价了真菌对分子组分的致敏作用与食物超敏反应之间的关系。研究中包括100名特应性皮炎患者（48名男性和52名女性，平均年龄40.9岁）。在对榛子、核桃、花生、鱼和鸡蛋有反应的患者中，证实了对Asp f3、Cla h8、Alt a6、Alt a1、Mala s6和Asp f6的特异性IgE水平显著较高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.