@Article{Żbikowska-Gotz2011,
journal="Advances in Dermatology and Allergology/Postępy Dermatologii i Alergologii",
issn="1642-395X",
volume="28",
number="3",
year="2011",
title="Original paperMeasurement of effector properties of neutrophilic granulocytes in patients with allergic hypersensitivity to food",
abstract="  Introduction:   Neutrophilic granulocytes (neutrophils) are the most important cells of the non-specific immune response. These cells have the capability of chemotaxis and phagocytosis and also participate in inflammatory processes. Stimulated neutrophils or reactive oxygen species (ROS) and elastase, important mediators of the inflammatory process responsible for tissue injury.    Aim:  To assess oxygen metabolism as one of the representatives regarding metabolic activity of neutrophilic granulocytes measured with the chemiluminescence test (CL) and analysis of concentrations of leukocyte elastase released from neutrophils and measured in the form of complexes with inhibitor (EL-1-IP) in the serum of patients with allergic type of hypersensitivity to food.    Material and methods:    The study included 30 patients with diagnosed food allergy on the basis of medical history, clinical symptoms, positive prick tests and the presence of allergen-specific IgE against selected food allergens in the serum. The control group contained 10 healthy volunteers. Chemiluminescence of basal neutrophils and neutrophils stimulated for 40 min (fMLP, PMA, OZ) was assessed with the kinetic luminol-dependent method using a luminometer (Luminoscan – Labsystem) and elastase concentration was estimated in the serum with the ELISA method, using Bendermed Systems kits.   Results:    Mean values of obtained chemiluminescence from basal and stimulated neutrophils and elastase concentrations assessed in a complex with its inhibitor 1-IP were statistically significantly higher in patients with allergic hypersensitivity to food than values in the group of healthy persons.    Conclusions:    The results of performed analyses indicate that neutrophils participate and have increased activity in the process of allergic inflammation in patients with food allergy.",
author="Żbikowska-Gotz, Magdalena
and Pałgan, Krzysztof
and Socha, Ewa
and Przybyszewski, Michał
and Kuźmiński, Andrzej
and Bartuzi, Zbigniew",
pages="175--180",
url="https://www.termedia.pl/Original-paper-Measurement-of-effector-properties-of-neutrophilic-granulocytes-in-patients-with-allergic-hypersensitivity-to-food,7,16916,1,1.html"
}