Wheat gliadin rTri a 19 Oмега-5 IgE, f416

Tri a 19, also known as gliadin w-5, is the main allergen found in wheat. It is considered a marker allergen in wheat-dependent exercise-induced anaphylaxis (WDEIA) seen in adults. It has been suggested that the condition be called omega-5 gliadin allergy.

Allergy component diagnostics is based on the detection of sensitization to allergens at the molecular level using natural highly purified and recombinant allergen molecules, i.e. their individual allergy components. There are 3 main advantages of doing this analysis:

Allergocomponent diagnostics, makes it possible to differentiate true sensitization from sensitization due to cross-reactivity. This data will help determine the sources of allergies: one single allergy, several closely related ones, or many different ones.
Molecular allergodiagnostics will eliminate the need for provocative tests and allow you to give clearer recommendations regarding the elimination of contact with allergens.
Molecular allergodiagnostics is necessary in the selection of ASIT, in persons with polyvalent (multiple) sensitization, the most accurate way to determine the most important allergen for which therapy will be performed.

The allergenic substance contains not one but several protein components that can act as allergens:

Major allergen components are the main allergenic molecules, antibodies to which are found in more than half – 50% of patients in the population responding to this source. They are resistant to heat and more immunogenic. They are large in size and are contained in this allergen in larger quantities.
Minor are secondary smaller in size and less immunogenic allergenic molecules that are usually contained in smaller amounts in the allergen, but are present in many different allergens, sometimes not closely related, providing cross-allergy. That is, allergens with a prevalence of more than 50% are called major allergens and less than 10% are called minor allergens.

It is a water-insoluble monomeric gliadin fraction of the spare protein of wheat seeds. In addition, this allergenic protein is also correlated with severe allergic reactions to wheat in children, including wheat-induced anaphylaxis (VIA). In addition, gliadin w-5 was found to be responsible for cross-reactivity between wheat, rye and barley due to the presence of its homologous proteins, secalin g-35 and g-70 in rye and gordein g-3 in barley.

It is important to note that sensitization to gliadin w-5 may be useful for differentiating patients with or without clinically significant wheat allergies. Moreover, gliadin-sIgE w-5 levels may serve as indicators of positive results of oral wheat contamination. In addition, w-5 gliadin-IgE levels have been shown to serve as an indicator of the oral dose of wheat that patients on oral wheat immunotherapy can tolerate. It may also indicate the severity of reactions in patients during therapy. IgE levels of gliadin w-5 <0.35 kAU/L may also help predict the development of wheat tolerance.