{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T19:33:42Z","timestamp":1791401622593,"version":"4.3.3"},"reference-count":26,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2008,10,9]],"date-time":"2008-10-09T00:00:00Z","timestamp":1223510400000},"content-version":"vor","delay-in-days":3113,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Allergy"],"published-print":{"date-parts":[[2000,4]]},"abstract":"<jats:p> <jats:bold>Background:<\/jats:bold>\u2002Cereal grains are recognized as the cause of adverse reactions in some patients exposed to grain or flour by either inhalation or ingestion. Cereal\u2010related diseases, such as celiac disease and baker's asthma, have been well studied and the causative cereal proteins have been characterized. Although cereals form an essential part of daily nutrition, the allergenic proteins causing symptoms on ingestion in atopic dermatitis (AD) have remained obscure. In this study, we have investigated the allergenic fraction of wheat in AD.<\/jats:p><jats:p> <jats:bold>Methods:<\/jats:bold>\u2002Skin prick tests (SPT) with a NaCl wheat suspension and the ethanol\u2010soluble wheat gliadin were performed on 18 wheat\u2010challenge\u2010positive or \u2010negative children with AD, six adult AD patients with suspected cereal allergy, and one adult with wheat\u2010dependent exercise\u2010induced urticaria\/anaphylaxis. Serum total IgE and specific IgE\u2010antibody levels to wheat and gluten were measured with the radioallergosorbent test (RAST) simultaneously. In addition serum samples of all 25 patients were analyzed by IgE immunoblotting with the ethanol\u2010soluble wheat\u2010protein extract.<\/jats:p><jats:p> <jats:bold>Results:<\/jats:bold>\u2002Thirteen of the AD children were wheat\u2010challenge\u2010positive, 11\/12 of them appeared to be positive with gliadin SPT, and all had an elevated gluten RAST value. Those challenge\u2010negative were negative with both gliadin SPT and gluten RAST. Positive wheat SPT and RAST alone were not associated with positive challenges. Four of the adult patients responded to a cereal\u2010free diet, although only two of them appeared to be positive with gliadin SPT and gluten RAST. A broad and intensive staining of gliadin peptides in IgE\u2010immunoblotting studies was seen in challenge\u2010positive children with positive gliadin SPT and\/or gluten RAST. Besides staining of peptides in the main gliadin area of 30\u201346 kDa, a characteristic finding was the staining of small, &lt;14\u2010kDa proteins with sera of challenge\u2010 and gliadin\u2010SPT\u2010positive patients.<\/jats:p><jats:p> <jats:bold>Conclusions:<\/jats:bold>\u2002We found that wheat\u2010allergic AD patients have IgE antibodies against gliadin that can be detected by both SPT and the sensitive immunoblotting method. This suggests that gliadin peptides are important allergens, and ingestion of wheat causes symptoms of AD. A broad and intensive IgE staining was seen of gliadin peptides against both the previously characterized peptides in the main gliadin area and small, previously uncharacterized peptides of less than 14 kDa. The gliadin SPT and gluten RAST are good screening methods. Further characterization of the IgE\u2010stained gliadin proteins is needed.<\/jats:p>","DOI":"10.1034\/j.1398-9995.2000.00451.x","type":"journal-article","created":{"date-parts":[[2003,3,11]],"date-time":"2003-03-11T01:43:18Z","timestamp":1047346998000},"page":"386-391","source":"Crossref","is-referenced-by-count":62,"title":["Antigliadin IgE \u2013 indicator of wheat allergy in atopic dermatitis"],"prefix":"10.1111","volume":"55","author":[{"given":"E.","family":"Varjonen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"E.","family":"Vainio","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"K.","family":"Kalimo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2008,10,9]]},"reference":[{"key":"e_1_2_5_2_2","first-page":"34","article-title":"The immunopathogenic role of food hypersensitivity in atopic dermatitis","volume":"176","author":"Sampson HA","year":"1992","journal-title":"Acta Derm Venereol"},{"key":"e_1_2_5_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/0091-6749(88)90185-6"},{"key":"e_1_2_5_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-3476(88)80626-7"},{"key":"e_1_2_5_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-3476(98)70498-6"},{"key":"e_1_2_5_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/0091-6749(84)90083-6"},{"key":"e_1_2_5_7_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1398-9995.2004.00466.x"},{"key":"e_1_2_5_8_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1398-9995.1998.tb03931.x"},{"key":"e_1_2_5_9_2","doi-asserted-by":"publisher","DOI":"10.1002\/elps.1150180529"},{"key":"e_1_2_5_10_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2222.1997.tb01148.x"},{"key":"e_1_2_5_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/0016-5085(88)90607-5"},{"key":"e_1_2_5_12_2","first-page":"651","article-title":"Wheat gliadin fractions and other cereal antigens reactive with antibodies in the sera of celiac patients","volume":"50","author":"Kieffer M","year":"1982","journal-title":"Clin Exp Immunol"},{"key":"e_1_2_5_13_2","unstructured":"VainioE.Anti\u2010gliadin antibodies in dermatitis herpetiformis and gluten sensitive enteropathy. 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