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 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 Novel Bead-Based Epitope Assay is a sensitive and reliable tool for profiling epitope-specific antibody repertoire in food allergy

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Maria Suprun ◽  
Robert Getts ◽  
Rohit Raghunathan ◽  
Galina Grishina ◽  
Marc Witmer ◽  
...  
Keyword(s):  
Food Allergy ◽  
Specific Antibody ◽  
Allergic Sensitization ◽  
Specific Ige ◽  
Antibody Binding ◽  
Peptide Microarrays ◽  
Short Period ◽  
Reading Order ◽  
Multiple Sample ◽  
The Relationship

AbstractIdentification of allergenic IgE epitopes is instrumental for the development of novel diagnostic and prognostic methods in food allergy. In this work, we present the quantification and validation of a Bead-Based Epitope Assay (BBEA) that through multiplexing of epitopes and multiple sample processing enables completion of large experiments in a short period of time, using minimal quantities of patients’ blood. Peptides that are uniquely coupled to beads are incubated with serum or plasma samples, and after a secondary fluorophore-labeled antibody is added, the level of fluorescence is quantified with a Luminex reader. The signal is then normalized and converted to epitope-specific antibody binding values. We show that the effect of technical artifacts, i.e. well position or reading order, is minimal; and batch effects - different individual microplate runs - can be easily estimated and eliminated from the data. Epitope-specific antibody binding quantified with BBEA is highly reliable, reproducible and has greater sensitivity of epitope detection compared to peptide microarrays. IgE directed at allergenic epitopes is a sensitive biomarker of food allergy and can be used to predict allergy severity and phenotypes; and quantification of the relationship between epitope-specific IgE and IgG4 can further improve our understanding of the immune mechanisms behind allergic sensitization.

scholarly journals Association Between Breastmilk Microbiota and Food Allergy in Infants

2022 ◽  
Vol 11 ◽  
Author(s):  
Shuo Wang ◽  
Yuan Wei ◽  
Luyan Liu ◽  
Zailing Li
Keyword(s):  
Food Allergy ◽  
Infant Health ◽  
Intestinal Flora ◽  
16S Rrna Gene Sequencing ◽  
Allergic Diseases ◽  
Food Allergies ◽  
Infant Food ◽  
Rrna Gene ◽  
Protective Effects ◽  
The Relationship

Regulating the composition of human breastmilk has the potential to prevent allergic diseases early in life. The composition of breastmilk is complex, comprising varying levels of oligosaccharides, immunoactive molecules, vitamins, metabolites, and microbes. Although several studies have examined the relationship between different components of breastmilk and infant food allergies, few have investigated the relationship between microorganisms in breastmilk and infant food allergy. In the present study, we selected 135 healthy pregnant women and their full-term newborns from a cohort of 202 mother–infant pairs. Among them, 69 infants were exclusively breastfed until 6 mo after birth. At follow-up, 11 of the 69 infants developed a food allergy in infancy while 22 showed no signs of allergy. Thirty-three breastmilk samples were collected within 1 mo after delivery, and 123 infant fecal samples were collected at five time points following their birth. These samples were analyzed using microbial 16S rRNA gene sequencing. The abundance and evenness of the milk microbiota and the number of differential bacteria were higher in the breastmilk samples from the non-allergy group than in those from the food allergy group. The non-allergy group showed relatively high abundance of Bifidobacterium, Akkermansia, Clostridium IV, Clostridium XIVa, Veillonella, and butyrate-producing bacteria such as Fusobacterium, Lachnospiraceae incertae sedis, Roseburia, and Ruminococcus. In contrast, the abundance of Proteobacteria, Acinetobacter, and Pseudomonas in breastmilk was higher in the food allergy group. A comparison of the changes in dominant differential breastmilk microbiota in the intestinal flora of the two groups of infants over time revealed that the changes in Bifidobacterium abundance were consistent with those in the breastmilk flora. Functional pathway prediction of breastmilk microflora showed that the enhancement of the metabolic pathways of tyrosine, tryptophan, and fatty acids was significantly different between the groups. We suggest that changes in the breastmilk microbiota can influence the development of food allergies. Breastmilk contains several microbes that have protective effects against food allergies, both by influencing the colonization of intestinal microbiota and by producing butyrate. This study may provide new ideas for improving infant health through early intervention with probiotics.

scholarly journals Food allergy in children: Part I: Pathogenesis and diagnostic approach

2003 ◽  
Vol 56 (1-2) ◽  
pp. 54-57 ◽  
Author(s):  
Jelena Tomic ◽  
Mirjana Jovanovic ◽  
Dusan Tomic
Keyword(s):  
T Cells ◽  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Oral Tolerance ◽  
Food Allergies ◽  
Th2 Response ◽  
Basic Part ◽  
Immunological Mechanisms

Introduction Food allergy is a form of adverse food reaction to different nutritive agents caused by immunological mechanisms. This condition is frequent in individuals with genetic predisposition. Frequency of food allergies in childhood varies in general population from 0.3 - 7.5 %. Characteristics of neonatal and infant gastrointestinal tracts are described as well as the role of gastrointestinal tract?s immunological immaturity in development of food sensitivity. Pathogenesis Features of physical and immunological barriers of gastrointestinal tract are described as well as their role in physiological conditions, in digestion and absorption of foreign proteins and prevention of foreign agents penetration and potentially dangerous proteins into the systemic circulation. Gastrointestinal-associated lymphoid tissue (GALT) is the basic part of immunological barrier. Its first role is to induce oral tolerance. In normal conditions cytokines induce T cells towards Th2 response and also promote synthesis of IgA antibodies Pathogenic mechanisms in evolution of reaginic hypersensibility in cases of chronic inflammation are also described. Pathological status of gamma/delta T cells plays an important role in this process, resulting in loss of oral tolerance and development of sensibilitivity. Conclusion Diagnostic procedures are multiple and complex. They consist of detailed history taking clinical findings, in vitro and in vivo tests, endoscopy, elimination diets and oral provocation tests. Food allergy in childhood is often transient and resolves spontaneously.

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.

scholarly journals A Pediatric Food Allergy Support Group Can Improve Parent and Physician Communication: Results of a Parent Survey

2012 ◽  
Vol 2012 ◽  
pp. 1-3 ◽  
Author(s):  
Ashika Sharma ◽  
Tracy Prematta ◽  
Tracy Fausnight
Keyword(s):  
Quality Of Life ◽  
Food Allergy ◽  
Support Group ◽  
Food Allergies ◽  
Physician Communication ◽  
Online Surveys ◽  
Parent Survey ◽  
The Impact ◽  
The Relationship

Rationale. We sought to evaluate the impact of having an allergist at a food allergy support group (FASG) on the relationship between parents and their child's allergist. Methods. Ninety-eight online surveys were sent to parents who attend a FASG affiliated with our institution. Responses were analyzed looking for reasons for attending the support group and comfort with having an allergist present at the meetings. The main objective of this study was to evaluate the impact of having an allergist at the food allergy support group on the relationship between parents and their child's allergist. Results. The FASG decreased anxiety about food allergies for 77.7% of those who responded. Most (71.4%) felt the FASG improved their child's quality of life. Greater than 90% felt comfortable having an allergist at the support group meeting, and 64.3% felt that talking to an allergist at the FASG made it easier to speak with their child's allergist. Conclusions. FASG meetings appear to be a good way for families of children with food allergies to learn more about food allergies, improve quality of life, and increase comfort in communicating with a child's allergist.

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 Mouse Chow Composition Influences Immune Responses and Food Allergy Development in a Mouse Model

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1775 ◽  
Author(s):  
Eleonore Weidmann ◽  
Nazanin Samadi ◽  
Martina Klems ◽  
Denise Heiden ◽  
Klara Seppova ◽  
...  
Keyword(s):  
Food Allergy ◽  
Mouse Model ◽  
Immune Responses ◽  
Oral Tolerance ◽  
Specific Ige ◽  
Allergy Prevention ◽  
Lower Fatty Acid ◽  
Immunological Effect ◽  
Gastric Acid Suppression ◽  
Antibody Levels

Our diet is known to substantially influence the immune response not only by support of mucosal barriers but also via direct impact on immune cells. Thus, it was of great interest to compare the immunological effect of two mouse chows with substantial differences regarding micro-, macronutrient, lipid and vitamin content on the food allergic response in our previously established mouse model. As the two mouse chows of interest, we used a soy containing feed with lower fatty acid (FA) amount (soy-containing feed) and compared it to a soy free mouse chow (soy-free feed) in an established protocol of oral immunizations with Ovalbumin (OVA) under gastric acid suppression. In the animals receiving soy-containing feed, OVA-specific IgE, IgG1, IgG2a antibody levels were significantly elevated and food allergy was evidenced by a drop of body temperature after oral immunizations. In contrast, mice on soy-free diet had significantly higher levels of IL-10 and were protected from food allergy development. In conclusion, soy-containing feed was auxiliary during sensitizations, while soy-free feed supported oral tolerance development and food allergy prevention.

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 Timing of Food Introduction and the Risk of Food Allergy

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1131 ◽  
Author(s):  
Valentina Ferraro ◽  
Stefania Zanconato ◽  
Silvia Carraro
Keyword(s):  
Food Allergy ◽  
Milk Protein ◽  
Scientific Evidence ◽  
Low Risk ◽  
Food Allergies ◽  
Solid Foods ◽  
Ige Mediated ◽  
Research Challenge ◽  
The Relationship ◽  
Delayed Exposure

Given that the prevalence of pediatric IgE-mediated food allergies (FA) has followed a substantive increase in recent decades, nowadays, a research challenge is to establish whether the weaning strategy can have a role in FA prevention. In recent decades, several studies have demonstrated that delayed exposure to allergenic foods did not reduce the risk of FA, leading to the publication of recent guidelines which recommend against delaying the introduction of solid foods after 4–6 months of age, both in high- and low-risk infants, in order to prevent food allergy. In the present review, focusing on cow’s milk protein, hen’s eggs, peanuts, soy, wheat and fish, we describe the current scientific evidence on the relationship between timing of these foods’ introduction in infants’ diet and allergy development.

Sign in / Sign up

Export Citation Format

Share Document