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Titolo:
A CASE RETAINING CONTACT URTICARIA AGAINST EGG-WHITE AFTER GAINING TOLERANCE TO INGESTION
Autore:
YAMADA K; URISU A; HAGA Y; MATSUOKA H; KOMADA H; TORII S;
Indirizzi:
FUJITA HLTH UNIV,SCH MED,DEPT PEDIAT TOYOAKE AICHI 47011 JAPAN FUJITA HLTH UNIV,SCH MED,DEPT PEDIAT TOYOAKE AICHI 47011 JAPAN NAGOYA UNIV,COLL MED TECHNOL NAGOYA AICHI JAPAN NAGOYA UNIV,NAGOYA EKISAIKAI HOSP NAGOYA AICHI JAPAN BIYOH HOSP,DEPT PEDIAT TOYOAKE AICHI JAPAN
Titolo Testata:
Acta Paediatrica Japonica Overseas Edition
fascicolo: 1, volume: 39, anno: 1997,
pagine: 69 - 73
SICI:
0374-5600(1997)39:1<69:ACRCUA>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
ANTIGENICITY; CHILDREN; ALLERGY; IGE;
Keywords:
CHYMOTRYPSIN; CONTACT URTICARIA; DOUBLE-BLIND PLACEBO-CONTROLLED FOOD CHALLENGE; EGG WHITE; PEPSIN; RADIO-ALLERGOSORBENT TEST INHIBITION; TRYPSIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
9
Recensione:
Indirizzi per estratti:
Citazione:
K. Yamada et al., "A CASE RETAINING CONTACT URTICARIA AGAINST EGG-WHITE AFTER GAINING TOLERANCE TO INGESTION", Acta Paediatrica Japonica Overseas Edition, 39(1), 1997, pp. 69-73

Abstract

A girl, 5.7 years old, gained tolerance to egg white ingestion in spite of high immunoglobulin E (IgE) antibody titers to egg white but retained contact urticaria against egg white. She developed atopic dermatitis on her face at 2 months of age and showed high IgE antibody titers to egg white and cow's milk. Accidental ingestion of egg products initiated immediate symptoms such as wheezing, urticaria, erythema and edema of the eyelids and conjunctiva three times. These symptoms were confirmed by challenge tests using boiled egg white at 3.9 years of age. She also reacted positively to a 20 min patch test on her volar arm with raw egg white. However, there were no reactions to the oral challenge test by boiled egg and freeze-dried egg white at 5.1 and 5.7 years of age, respectively. This non-responsiveness was confirmed by a double-blind, placebo-controlled food challenge using freeze-dried egg white. Nevertheless, she showed positive reactions to a 20 min patch test with freeze-dried egg white. Her IgE antibody titers to the egg white components including ovomucoid, ovalbumin, ovotransferrin and lysozyme as well as egg white were high from 2.9 to 5.7 years old. Her IgE antibody titers for the ovomucoid fragments digested by pepsin, chymotrypsin and trypsin were not lower than those of positive control subjects. The binding activity of IgE antibody to ovomucoid, however, decreased from 2.9 to 5.6 years as shown by radioallergosorbent test (RAST) inhibition assays. The IgE antibody showed weaker binding activity to pepsin- and chymotrypsin-digested ovomucoid that were filtered throughcut-off 10 000 filter at the age of 2.1 and 5.7 years. We speculated that the maturation of secretion of digestive enzymes was involved in the mechanisms of the acquisition of tolerance to egg white ingestion in spite of the persistence of contact urticaria.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/01/21 alle ore 01:49:30