Gliadin proteins of two winter wheat genotypes (the cultivar Ostka strzelecka and the line 60A) were analysed by ELISA using serum with a high content of IgE antibodies to gluten, obtained from patients showing symptoms of food and skin allergies. These wheats differed strongly in gliadin composition and gluten rheological properties. Two extraction methods were employed: a single-step method using 70% ethanol and a two-step method using 0.01 mol/L NaCl followed by 70% ethanol. ELISA results for Ostka strzelecka were much higher than those for line 60A at high antigen concentrations (dilutions 1:10 and 1:100); at lower antigen concentrations (dilutions 1:10.000 and 1:100.000), however, the opposite was observed. We also found that proteins extracted using the two-step method bound IgE antibodies much more strongly than those from the single-step extraction. This suggests that gliadin epitopes may be blocked by albumins and globulins that weaken the binding of IgE antibodies.
Contact allergy is detected in every second child with the symptoms of chronic or recurrent eczema, and in every third child the final diagnosis is allergic contact dermatitis. Haptens responsible for the majority of contact sensitizations in children are substances ubiquitous in our environment, e.g. metals, preservatives, fragrances, propolis, and balsam of Peru. Much concern is provoked by the higher rates of sensitization to fragrances in younger children, compared to adolescents, which may be attributed to the higher exposure nowadays of infants and children to fragrant products. On the other hand, a limitation of exposure to the preservatives thimerosal and Kathon CG has resulted in decreased rates of sensitization to these haptens. Altogether, these observations demonstrate that the rates of contact sensitizations in children reflect changes in their environment, and limitations imposed on the use of haptens with strong sensitizing properties, may be an effective tool in the prevention of contact allergy.