科研之友
微信
新浪微博
Facebook
分享链接
摘要
The aim of the present study was to characterize allergen-specific immunoglobulin E (IgE) among children in Fez region. Eighty one children were recruited from the Hospital University Center of Fez. All of them had completed a questionnaire before taking sera. The sera were used to measure total IgE and specific data to proteins of egg%26apos;s white (EWP), peanuts (PP) and gliadins (G). In last part, we studied the reactivity of specific IgE to native and to heat- and acid-treated allergens.Allergen-specific IgE measurement indicated more positive values for gliadins (46.9% up to 2IU/ml) than egg white%26apos;s (29.6%) and peanut%26apos;s proteins (22.2%). According to predictive values published by Sampson (2001), 14.3% of children are sensitive to egg white%26apos;s proteins, 4.1% to gliadins and 2.7% to peanut%26apos;s proteins. The allergenic potential of EWP and gliadins among children were partially diminished by heat and acid treatment. Allergen-specific IgE measurement indicates that children from Fez region are more sensitive to EWP than peanut%26apos;s proteins and gliadins. Treatments of these food proteins indicated that recognition by children IgE can be reduced by thermal or acid treatment of these allergens.
