Gold nanoparticle-based novel visual diagnostic method for the detection of specific IgE to test for food allergies

2016 ◽  
Vol 8 (19) ◽  
pp. 3878-3884 ◽  
Author(s):  
Partha Pratim Bose ◽  
Gautam Mandal ◽  
Urmimala Chatterjee ◽  
Meenu Singh ◽  
Bishnu Pada Chatterjee
Keyword(s):  
Food Allergy ◽  
Gold Nanoparticle ◽  
Diagnostic Method ◽  
Specific Ige ◽  
Food Allergies ◽  
Visual Test

Visual test for food allergy by GNP-based plasmonic detection of specific IgE in sera.

scholarly journals Addressing Common Misconceptions in Food Allergy: A Review

Children ◽  
2021 ◽  
Vol 8 (6) ◽  
pp. 497
Author(s):  
Aikaterini Anagnostou
Keyword(s):  
Food Allergy ◽  
The United States ◽  
Specific Ige ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Diagnosis And Management ◽  
Skin Prick Tests ◽  
Food Specific Ige ◽  
Common Misconceptions

Background: Food allergies are common, affecting 1 in 13 school children in the United States and their prevalence is increasing. Many misconceptions exist with regards to food allergy prevention, diagnosis and management. Objective: The main objective of this review is to address misconceptions with regards to food allergies and discuss the optimal, evidence-based approach for patients who carry this diagnosis. Observations: Common misconceptions in terms of food allergy prevention include beliefs that breastfeeding and delayed introduction of allergenic foods prevent the development of food allergies. In terms of diagnosis, statements such as ‘larger skin prick tests or/and higher levels of food-specific IgE can predict the severity of food-induced allergic reactions’, or ‘Tryptase is always elevated in food-induced anaphylaxis’ are inaccurate. Additionally, egg allergy is not a contraindication for receiving the influenza vaccine, food-allergy related fatalities are rare and peanut oral immunotherapy, despite reported benefits, is not a cure for food allergies. Finally, not all infants with eczema will develop food allergies and epinephrine auto-injectors may unfortunately be both unavailable and underused in food-triggered anaphylaxis. Conclusions and relevance: Healthcare professionals must be familiar with recent evidence in the food allergy field and avoid common misunderstandings that may negatively affect prevention, diagnosis and management of this chronic disease.

scholarly journals The significance of cow’s milk proteins in the development of IgE-mediated food allergy among children

2019 ◽  
Vol 16 (2) ◽  
pp. 38-44
Author(s):  
S Yu Petrova ◽  
S V Khlgatian ◽  
V M Berzhets ◽  
L A Pishchulina ◽  
A V Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Food Allergens ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

Identification of offending allergens in patients with food allergy is a very important part of an allergist’s activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cow’s milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cow’s milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cow’s milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cow’s milk proteins were discussed.

Aggravation of Food Allergy by Skin Sensitization via Systemic Th2 Enhancement

2020 ◽  
pp. 1-9
Author(s):  
Risa Koshiba ◽  
Takafumi Oba ◽  
Arisa Fuwa ◽  
Katsuhiko Arai ◽  
Nobumitsu Sasaki ◽  
...  
Keyword(s):  
Food Allergy ◽  
T Cell Receptors ◽  
Oral Tolerance ◽  
Cytokine Production ◽  
Specific Ige ◽  
Food Allergies ◽  
Skin Sensitization ◽  
Healthy Skin ◽  
Th2 Responses ◽  
The Relationship

<b><i>Background:</i></b> Recently, the relationship between antigen contact via skin (skin sensitization) and the development of food allergies has gained increasing attention. However, few studies have examined the effects of skin sensitization on healthy skin. <b><i>Objective:</i></b> To examine the effect of sensitization in healthy skin on IgE and cytokine production during food allergy development. <b><i>Methods:</i></b> The effect of skin sensitization on food allergy was evaluated using DO11.10 mice whose T cells express ovalbumin (OVA)-specific T-cell receptors. OVA was applied to the back skin of mice dehaired by various methods, and then food allergy was induced by providing them with an OVA-containing diet. OVA-specific IgE production in the sera and decreases in body temperature due to anaphylactic reaction were measured as indicators of food allergy. In addition, IL-4 production and proliferation of splenocytes were measured in mice with food allergy after skin sensitization. <b><i>Results:</i></b> Skin sensitization in healthy skin increased IgE production and exacerbated anaphylactic symptoms induced by ingesting the antigen. Moreover, skin sensitization enhanced IL-4 production from splenocytes during the onset of food allergy. In contrast, oral tolerance was induced even after establishing skin sensitization. <b><i>Conclusion:</i></b> Skin sensitization temporarily exacerbated food allergy by enhancing systemic Th2 responses. These findings will help identify the mechanisms involved in food allergy and help develop treatments.

scholarly journals Two Cases of Occupational Contact Urticaria Caused by Percutaneous Sensitization to Parvalbumin

2015 ◽  
Vol 7 (2) ◽  
pp. 227-232 ◽  
Author(s):  
Akiyo Sano ◽  
Akiko Yagami ◽  
Kayoko Suzuki ◽  
Yohei Iwata ◽  
Tsukane Kobayashi ◽  
...  
Keyword(s):  
Food Allergy ◽  
Specific Ige ◽  
Hand Eczema ◽  
Physical Contact ◽  
Food Allergies ◽  
Ige Antibodies ◽  
Contact Urticaria ◽  
Microarray Immunoassay ◽  
Specific Ige Antibodies ◽  
Skin Prick Tests

Background: In recent years, it has been proposed that the primary mechanism for the development of food allergies is percutaneous sensitization. Since 2010, in Japan, the number of immediate-type wheat allergy due to hydrolyzed wheat protein has dramatically increased among those who have been using soap containing hydrolyzed wheat. This incidence supports the hypothesis that food allergens arise through percutaneous sensitization. Clinical Summary: A 25-year-old man (case 1) and an 18-year-old girl (case 2) with atopic dermatitis visited our Department because of food allergy and hand eczema. After starting their work with fish, severe itchy eczema appeared on their hands. They subsequently started to experience oral allergic symptoms, intraoral itchiness and dyspnea after eating fish. Specific IgE antibodies were detected for many fishes, and skin prick tests showed positive reactions for a variety of fishes in both cases. Furthermore, the fluorescence intensities of specific IgE antibodies against parvalbumin from various types of fish in microarray immunoassay analysis showed positive reactions. We diagnosed them as contact urticaria caused by percutaneous sensitization to parvalbumin through job-related physical contact with fish. Conclusion: The patients' histories and findings indicate the possibility of percutaneous sensitization through occupational exposure to parvalbumin, leading to food allergy.

scholarly journals Oral Food Challenge

Medicina ◽  
2019 ◽  
Vol 55 (10) ◽  
pp. 651
Author(s):  
Calvani ◽  
Bianchi ◽  
Reginelli ◽  
Peresso ◽  
Testa
Keyword(s):  
Food Allergy ◽  
Food Challenge ◽  
Clinical History ◽  
Specific Ige ◽  
Oral Food Challenge ◽  
Food Allergies ◽  
Pediatric Allergy ◽  
Expert Review ◽  
Ige Mediated ◽  
Food Specific Ige

: Oral food challenge (OFC) is the gold standard for diagnosis of IgE-mediated and non-IgE mediated food allergy. It is usually conducted to make diagnosis, to monitor for resolution of a food allergy, or to identify the threshold of responsiveness. Clinical history and lab tests have poor diagnostic accuracy and they are not sufficient to make a strict diagnosis of food allergy. Higher concentrations of food-specific IgE or larger allergy prick skin test wheal sizes correlate with an increased likelihood of a reaction upon ingestion. Several cut-off values, to make a diagnosis of some food allergies (e.g., milk, egg, peanut, etc.) without performing an OFC, have been suggested, but their use is still debated. The oral food challenge should be carried out by experienced physicians in a proper environment equipped for emergency, in order to carefully assess symptoms and signs and correctly manage any possible allergic reaction. This review does not intend to analyse comprehensively all the issues related to the diagnosis of food allergies, but to summarize some practical information on the OFC procedure, as reported in a recent issue by The Expert Review of Food Allergy Committee of Italian Society of Pediatric Allergy and Immunology (SIAIP)

scholarly journals IL-2-Agonist-Induced IFN-γ Exacerbates Systemic Anaphylaxis in Food Allergen-Sensitized Mice

2020 ◽  
Vol 11 ◽  
Author(s):  
Christopher W.M. Link ◽  
Christina N. Rau ◽  
Christopher C. Udoye ◽  
Mohab Ragab ◽  
Rabia Ü. Korkmaz ◽  
...  
Keyword(s):  
Mast Cell ◽  
Food Allergy ◽  
Cell Activation ◽  
Allergic Sensitization ◽  
Specific Ige ◽  
Mast Cell Activation ◽  
Food Allergies ◽  
Th1 Response ◽  
Ifn Γ ◽  
The Impact

Food allergies are common, costly and potentially life-threatening disorders. They are driven by Th2, but inhibited by Th1 reactions. There is also evidence indicating that IL-2 agonist treatment inhibits allergic sensitization through expansion of regulatory T cells. Here, we tested the impact of an IL-2 agonist in a novel model for food allergy to hen´s egg in mice sensitized without artificial adjuvants. Prophylactic IL-2 agonist treatment expanded Treg populations and inhibited allergen-specific sensitization. However, IL-2 agonist treatment of already sensitized mice increased mast cell responses and allergic anaphylaxis upon allergen re-challenge. These effects depended on allergen-specific IgE and were mediated through IFN-γ, as shown by IgE transfer and blockade of IFN-γ with monoclonal antibodies. These results suggest that although shifting the allergic reaction toward a Treg/Th1 response inhibits allergic sensitization, the prototypic Th1 cytokine IFN-γ promotes mast cell activation and allergen-induced anaphylaxis in individuals that are already IgE-sensitized. Hence, while a Th1 response can prevent the development of food allergy, IFN-γ has the ability to exacerbate already established food allergy.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

ПЕТРОВАС.Ю.1,ХЛГАТЯН С.В.1,БЕРЖЕЦ ВАЛЕНТИНА МИХАЙЛОВНА1,ПИЩУЛИНАЛ.А.1,ВАСИЛЬЕВАА.В.1 1ФГБНУ НИИВС им. И.И. Мечникова Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллерген-специфических IgE в сыворотках крови детей с IgE-опосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллерген-специфических IgE к белкам - аллергенам молока. Выявляли уровень и соотношение аллерген-специфических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgE-опосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к а-лактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
pp. 38-44
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллергенспецифических IgE в сыворотках крови детей с IgEопосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллергенспецифических IgE к белкам аллергенам молока. Выявляли уровень и соотношение аллергенспецифических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgEопосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к алактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to аlactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

scholarly journals Critically Appraised Topic on Adverse Food Reactions of Companion Animals (8): Storage Mites in Commercial Pet foods

2019 ◽  
Vol 15 (1) ◽  
Author(s):  
Thierry Olivry ◽  
Ralf S. Mueller
Keyword(s):  
Food Allergy ◽  
Companion Animals ◽  
Clinical Signs ◽  
Specific Ige ◽  
House Dust Mites ◽  
Food Allergies ◽  
Tyrophagus Putrescentiae ◽  
Storage Mites ◽  
Published Evidence ◽  
Food Packages

Abstract Background Dogs with year-round atopic dermatitis are often sensitized to Dermatophagoides house dust mites (HDM). Storage mites (SM) are known to grow on cereal-rich foods. Tyrophagus SM can exacerbate clinical signs of allergy in laboratory dogs sensitized to HDM. Consequently, atopic dogs with high-levels of HDM-specific IgE are likely to have a flare of signs after eating a food contaminated with SM; the development of such flares would lead to a false positive diagnosis of food allergy. Herein, we reviewed the published evidence about the growth of SM on commercial dry pet foods. Results We searched two databases on January 25, 2019 for articles providing original information on the growth of SM on commercial dog foods. We found ten articles, five reporting results of laboratory experiments and five from field studies. Storage mites, especially Tyrophagus putrescentiae, can multiply on protein- and fat-rich dog foods. The population growth is higher when the initial mite density is high and when kibbles are crushed. When storage conditions lead to the overgrowth of molds on the kibbles, the mite proliferation is higher. Storage mites do not bore holes in food packages but invade bags via defective seals. In the field, SM contamination usually is undetectable in newly-opened commercial dog foods, and, if present, their number is low. When newly-purchased bags are stored in temperate conditions indoors, little overgrowth—if any—of SM occurs. However, when kept in environmental conditions with higher temperature and humidity, Tyrophagus mites will enter and proliferate in sealed food packages. Conclusions Commercial dry pet foods should be kept indoors and sealed to decrease the risk of contamination with SM. When performing dietary restriction (elimination) and provocation trials for the diagnosis of food allergies in dogs, it seems preferable to choose newly-purchased bags—of both original and testing diets—to reduce the probability of their contamination with SM, especially Tyrophagus putrescentiae. In case of doubt about the presence of SM in any of these foods, one should perform food challenges with single home-cooked ingredients. Storage mite contamination might lead to an erroneous diagnosis of food allergy in HDM-sensitized dogs.

scholarly journals Endotypes of allergic rhinitis and asthma accompanying food allergy

2019 ◽  
Vol 18 (2) ◽  
pp. 287-289 ◽  
Author(s):  
A. V. Klimov ◽  
P. Yu. Isaev ◽  
V. V. Klimov ◽  
V. S. Sviridova
Keyword(s):  
Allergic Rhinitis ◽  
Food Allergy ◽  
Serum Levels ◽  
Specific Ige ◽  
Diagnosis And Treatment ◽  
Skin Tests ◽  
Food Allergies ◽  
Case Histories ◽  
New Approaches ◽  
Persistent Allergic Rhinitis

61 people suffering from persistent allergic rhinitis and asthma accompanying food allergies were studied using case histories, the NHANES questionnaire, polyspecific serum levels, allergen-specific IgE, IL4, IFNg and IL10 assays, and allergy skin tests. Four different endotypes have been identified, including entopic, which can be the basis for new approaches to the diagnosis and treatment of allergic rhinitis and asthma.

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