Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy

Wheat allergens are responsible for symptoms in 60–70% of bakers with work-related allergy, and knowledge, at the molecular level, of this disorder is progressively accumulating. The aim of the present study is to investigate the panel of wheat IgE positivity in allergic Italian bakers, evaluating a...

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Detalles Bibliográficos
Autores principales: Olivieri, Mario, Spiteri, Gianluca, Brandi, Jessica, Cecconi, Daniela, Fusi, Marina, Zanoni, Giovanna, Rizzi, Corrado
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875590/
https://www.ncbi.nlm.nih.gov/pubmed/35209002
http://dx.doi.org/10.3390/molecules27041212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875590/
https://www.ncbi.nlm.nih.gov/pubmed/35209002
http://dx.doi.org/10.3390/molecules27041212

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