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  3. rTri a14 Wheat Flour, LTP (f433)

rTri a14 Wheat Flour, LTP (f433)1344

1229.001168.00 ₴
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Tri a14 is a nonspecific lipid transfer protein (nsLTP) weighing 9 kDa, found in the grains of wheat Triticum aestivum. Sensitization to Tri a14 is associated with wheat food allergy, anaphylaxis, baker’s asthma, and nsLTP syndrome. This protein is present in whole grain, bran, and wheat flour, with bran containing 4.5 times more Tri a14 than flour.

Tri a14 shows moderate cross-reactivity with other nsLTPs but does not cross-react with grass pollens, helping to differentiate wheat sensitization from cross-allergies. Sensitization to Tri a14 is rare but important for diagnosing wheat-related food allergy and anaphylaxis. The test allows assessment of the risk of allergic reactions and monitoring of therapy effectiveness.

  • Diagnosis of allergic reactions to wheat.
  • Assessment of sensitization level and risk of allergic reactions.
  • Monitoring the effectiveness of ongoing therapy.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for quantitative determination.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
  • Drinking plain still water is allowed.
  • Do not smoke for 30 minutes before the test.
  • For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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