Allergie à un isolat de blé contenu dans les pâtes alimentaires

Abstract: Wheat isolates, used as binders and emulsifiers in the food industry, mainly in meat products, are neo-allergens resulting from deamidation of wheat gluten. In this paper, we describe cases of anaphylactic reactions caused by a wheat isolate occurring after eating pasta. Sensitivity to wheat isolate was demonstrated by positive skin tests and specific IgE reactivity to wheat isolate extract (20.1 KU/l, class 4), and also by detection and quantification of wheat isolate in pasta by immunoblotting and ELISA inhibition. [Copyright &y& Elsevier]