| Autor: |
Ishiguro T; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Matsui T; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Matsumoto K; Nikkaku Laboratory Co., Ltd., Watanabe Y; Department of Pediatrics, Okazaki City Hospital., Hamashima H; Department of Clinical Laboratory, Aichi Children's Health and Medical Center., Ikeyama T; Division of Pediatric Critical Care Medicine, Aichi Children's Health and Medical Center., Kubota S; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Kitamura K; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Takasato Y; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Sugiura S; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center., Ito K; Department of Allergy, Allergy and Immunology Center, Aichi Children's Health and Medical Center. |
| Abstrakt: |
A 12-year-old girl experienced anaphylactic shock and respiratory failure immediately after eating 4 pieces of takoyaki made at home. We suspected pancake syndrome because of the three reasons: First, the patient had a history of bronchial asthma and allergic rhinitis without any history of food allergies; Second, takoyaki flour that had been stored at room temperature for one month after opening the package had been used; and Third, both the specific IgE (ImmunoCAP ® method) of Dermatophagoides farinae and Dermatophagoides pteronyssinus were found to be above the detection limit. Since the suspected flour had been discarded, a specimen of tako yaki was examined microscopically and 430 mites/g were identified. Although only 21.1ng/g of Der f 1 was detected by an ELISA, this amount was less than expected, based on the number of mites that had been observed. The decrease in the antigenicity of mite allergens due to heating and reducing agents, and the insolubilization of mite allergens due to disulfide bonds between the mite allergens and gluten were thought have made it difficult to identify mite antigens by ELISA.When pancake syndrome is suspected, and the flour that is thought to have caused the condition is difficult to obtain, microscopic identification of mites in cooked food should be considered. |
