. . "2"^^ . . "The interaction of environment and the immune system can lead to the development of atopic disorders, following allergen exposure. Wheat belongs to six major food allergens inducing IgE-mediated hypersensitivity manifesting as cutaneous, gastrointestinal and respiratory symptoms. Although cereals are a staple food item in most diets, only a few wheat proteins causing hypersensitivity reactions have been identified. Our project is aimed at: isolation and characterization of wheat allergens in food products using proteomic analysis; testing the impact of thermal processing and digestive enzymes on immunogenicity of IgE recognised components; involvement of carbohydrate moiety in solubility, stability and IgE binding capacity; follow-up of the level and specificity of IgE, IgA and IgG antibodies against wheat allergens during the course of allergy treatment. The mechanism of hypersensitivity induction will be studied using blood cells of patients and Balb/c mouse model of food allergy."@en . "4667"^^ . "4667"^^ . "0"^^ . . . "2011-12-31+01:00"^^ . "Potravinov\u00E1 alergie na p\u0161eni\u010Dn\u00E9 b\u00EDlkoviny"@cs . "Food allergy to wheat proteins"@en . "9"^^ . . . . "2008-01-01+01:00"^^ . "1"^^ . . . "9"^^ . "identification of wheat allergens in food products; mass spectrometry; study of antigenic epitopes recognised by IgE; the effect of temperature and digestive enzymes on allergen immunogenicity; the role of innate immunity cells in allergy induction"@en . . . "Interakce imunitn\u00EDho syst\u00E9mu s vn\u011Bj\u0161\u00EDm prost\u0159ed\u00EDm m\u016F\u017Ee po vystaven\u00ED alergen\u016Fm v\u00E9st k vyvol\u00E1n\u00ED atopick\u00FDch reakc\u00ED. P\u0161enice pat\u0159\u00ED mezi \u0161est hlavn\u00EDch potravinov\u00FDch alergen\u016F, kter\u00E9 vyvol\u00E1vaj\u00ED IgE typ p\u0159ecitliv\u011Blosti s ko\u017En\u00EDmi, gastrointestin\u00E1ln\u00EDmi a respira\u010Dn\u00EDmi projevy. P\u0159esto\u017Ee obiloviny pat\u0159\u00ED mezi z\u00E1kladn\u00ED zdroje potravin, bylo u nich dosud ur\u010Deno jen n\u011Bkolik b\u00EDlkovin vyvol\u00E1vaj\u00EDc\u00EDch reakce p\u0159ecitliv\u011Blositi. N\u00E1\u0161 projekt je zam\u011B\u0159en na: izolaci a charakterizaci alergen\u016F v p\u0161eni\u010Dn\u00FDch produktech metodami proteomov\u00E9 anal\u00FDzy; d\u00E1le na testov\u00E1n\u00ED vlivu tepeln\u00E9ho zpracov\u00E1n\u00ED a tr\u00E1vic\u00EDch enzym\u016F na imunogenicitu IgE v\u00E1zaj\u00EDc\u00EDch potenci\u00E1ln\u00EDch alergen\u016F; na vliv sacharidov\u00FDch jednotek na solubilitu, stabilitu a IgE vazebnou kapacitu alergenn\u00EDch slo\u017Eek; a na monitorov\u00E1n\u00ED hladin IgE, IgA a IgG protil\u00E1tek proti alergen\u016Fm a sledov\u00E1n\u00ED zm\u011Bn jejich specificity v pr\u016Fb\u011Bhu l\u00E9\u010Dby. Mechanismus indukce p\u0159ecitliv\u011Blosti bude studov\u00E1n vyu\u017Eit\u00EDm krevn\u00EDch bun\u011Bk pacient\u016F a experiment\u00E1ln\u00EDho my\u0161\u00EDho modelu potravinov\u00E9 alergie."@cs .