Wheat is contained not only in bread and udon noodles, but also in cosmetics and other ingredients that come into direct contact with the skin as hydrolyzed wheat. In 2009, the first case of eating wheat-containing foods after using hydrolyzed wheat-containing soap and causing symptoms of urticaria and dyspnea was reported for the first time. A wheat allergic patient was found.
Percutaneous sensitization refers to the development of allergies due to allergens (allergens) that enter through the skin.It is known that the risk of developing food allergies increases when there is a skin barrier disorder such as atopic dermatitis, but allergic diseases are caused by both genetic and environmental factors.Therefore, research groups such as University of Tsukuba and Fujita Medical University tried to elucidate the genetic factors related to percutaneous sensitized wheat allergy, and announced that they succeeded in identifying them.
This group used genotype information obtained from 525 transcutaneous sensitized wheat allergic patients and 3244 Japanese general populations to perform genome-wide association analysis and confirmatory analysis for confirmation.From this, it was found that genes related to the susceptibility to allergies and the susceptibility to allergies exist in the HLA-DQ region of chromosome 6 and the RBFOX16 region of chromosome 1.
HLA is an extremely large number of genes that vary from person to person, and the peptides that can be bound differ depending on the HLA type.Therefore, it seems that the difference in HLA type possessed by individuals is related to the susceptibility to percutaneous sensitization wheat allergy and the difficulty of becoming allergic. Was also successful.
This is the first result of applying whole-genome analysis to wheat allergy, and is expected to contribute to the elucidation of the onset mechanism of food allergy, the development of better treatment methods, and the development of onset prediction methods.
Paper information:[Journal of Allergy and Clinical Immunology] HLA-DQ and RBFOX1 as susceptibility genes for an outbreak of hydrolyzed wheat allergy
