{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T00:19:54Z","timestamp":1789172394811,"version":"build-2803163510"},"reference-count":27,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,8,5]],"date-time":"2021-08-05T00:00:00Z","timestamp":1628121600000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002347","name":"Bundesministerium f\u00fcr Bildung und Forschung","doi-asserted-by":"publisher","award":["01EA2106A"],"award-info":[{"award-number":["01EA2106A"]}],"id":[{"id":"10.13039\/501100002347","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100009133","name":"Karlsruher Institut f\u00fcr Technologie","doi-asserted-by":"publisher","award":["KIT\u2010Publication Fund"],"award-info":[{"award-number":["KIT\u2010Publication Fund"]}],"id":[{"id":"10.13039\/100009133","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Clinical &amp; Translational All"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Oral food challenge using gluten and cofactors is the gold standard to diagnose wheat\u2010dependent exercise\u2010induced anaphylaxis (WDEIA), but this procedure puts patients at risk of an anaphylactic reaction. Specific IgE to \u03c95\u2010gliadins as major allergens and skin prick tests to wheat may yield negative results. Thus, we designed a proof\u2010of\u2010principle study to investigate the utility of the basophil activation test (BAT) for WDEIA diagnosis.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>Different gluten protein types (GPT; \u03b1\u2010, \u03b3\u2010, \u03c91,2\u2010 and \u03c95\u2010gliadins, high\u2010molecular\u2010weight glutenin subunits [HMW\u2010GS] and low\u2010molecular\u2010weight glutenin subunits [LMW\u2010GS]) and gluten were used in different concentrations to measure basophil activation in 12 challenge\u2010confirmed WDEIA patients and 10 control subjects. The results were compared to routine allergy diagnostics. Parameters analyzed include the percentage of CD63<jats:sup>+<\/jats:sup> basophils, the ratio of %CD63<jats:sup>+<\/jats:sup> basophils induced by GPT\/gluten to %CD63<jats:sup>+<\/jats:sup> basophils induced by anti\u2010Fc\u03b5RI antibody, area under the dose\u2010response curve and test sensitivity and specificity.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>GPT and gluten induced strong basophil activation for %CD63<jats:sup>+<\/jats:sup> basophils and for %CD63<jats:sup>+<\/jats:sup>\/anti\u2010Fc\u025bRI ratio in a dose\u2010dependent manner in patients, but not in controls (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a00.001, respectively). BAT performance differed from acceptable (0.73 for LMW\u2010GS) to excellent (0.91 for \u03c95\u2010gliadins) depending on the specific GPT as evaluated by the area under the receiver operating characteristic curve. Patients showed individual sensitization profiles. After determination of the best cut\u2010off points, \u03c95\u2010gliadins and HMW\u2010GS showed the best discrimination between patients and controls with a sensitivity\/specificity of 100\/70 and 75\/100, respectively.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>This study shows the alternative role of BAT in better defining WDEIA and the causative wheat allergens. The best BAT parameters to distinguish WDEIA\u00a0patients from controls were %CD63<jats:sup>+<\/jats:sup> basophil values for \u03c95\u2010gliadins and HMW\u2010GS.<\/jats:p><\/jats:sec>","DOI":"10.1002\/clt2.12050","type":"journal-article","created":{"date-parts":[[2021,8,5]],"date-time":"2021-08-05T10:34:25Z","timestamp":1628159665000},"source":"Crossref","is-referenced-by-count":26,"title":["The basophil activation test differentiates between patients with wheat\u2010dependent exercise\u2010induced anaphylaxis and control subjects using gluten and isolated gluten protein types"],"prefix":"10.1002","volume":"11","author":[{"given":"Angelika Miriam","family":"Gabler","sequence":"first","affiliation":[{"name":"Leibniz\u2010Institute for Food Systems Biology at the Technical University of Munich  Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julia","family":"Gebhard","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergy Biederstein TUM School of Medicine Technical University of Munich  Munich Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernadette","family":"Eberlein","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergy Biederstein TUM School of Medicine Technical University of Munich  Munich Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tilo","family":"Biedermann","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergy Biederstein TUM School of Medicine Technical University of Munich  Munich Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8315-5400","authenticated-orcid":false,"given":"Katharina Anne","family":"Scherf","sequence":"additional","affiliation":[{"name":"Leibniz\u2010Institute for Food Systems Biology at the Technical University of Munich  Freising Germany"},{"name":"Department of Bioactive and Functional Food 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