scholarly journals Mechanisms Underlying the Skin-Gut Cross Talk in the Development of IgE-Mediated Food Allergy

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3830
Author(s):  
Marloes van Splunter ◽  
Liu Liu ◽  
R.J. Joost van Neerven ◽  
Harry J. Wichers ◽  
Kasper A. Hettinga ◽  
...  
Keyword(s):  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Immune Tolerance ◽  
Allergic Sensitization ◽  
Therapeutic Strategies ◽  
Dietary Proteins ◽  
Oral Ingestion ◽  
Food Antigens ◽  
Ige Mediated ◽  
Gastrointestinal Inflammation

Immune-globulin E (IgE)-mediated food allergy is characterized by a variety of clinical entities within the gastrointestinal tract, skin and lungs, and systemically as anaphylaxis. The default response to food antigens, which is antigen specific immune tolerance, requires exposure to the antigen and is already initiated during pregnancy. After birth, tolerance is mostly acquired in the gut after oral ingestion of dietary proteins, whilst exposure to these same proteins via the skin, especially when it is inflamed and has a disrupted barrier, can lead to allergic sensitization. The crosstalk between the skin and the gut, which is involved in the induction of food allergy, is still incompletely understood. In this review, we will focus on mechanisms underlying allergic sensitization (to food antigens) via the skin, leading to gastrointestinal inflammation, and the development of IgE-mediated food allergy. Better understanding of these processes will eventually help to develop new preventive and therapeutic strategies in children.

Studies of mitochondrial and nuclear DNA released from food allergen‐activated neutrophils. Implications for non‐IgE food allergy

2021 ◽  
Vol 42 (3) ◽  
pp. e59-e70
Author(s):  
Brigitte König ◽  
Anja N. Koch ◽  
Joseph A. Bellanti
Keyword(s):  
Mitochondrial Dna ◽  
Food Allergy ◽  
Calcium Binding ◽  
Inflammatory Responses ◽  
Immunoglobulin E ◽  
Innate Immune ◽  
Extracellular Dna ◽  
Test Results ◽  
Food Antigens ◽  
Ige Mediated

Background: Although adverse food reactions are commonly divided into immunoglobulin E (IgE) mediated food allergy (FA), and non-IgE FA, the current literature is providing support for the role of innate immune responses as an important component of non-IgE FA. Using a commercially available leukocyte activation (LA) assay, a recent quantitative study of total extracellular DNA released in cellular supernatants of human peripheral blood mononuclear cells exposed either to positive or negative tested foods demonstrated that leukocytes exposed to foods with positive LA test results showed higher DNA content than those exposed to foods with negative LA test results. In humans, the origin of DNA might be either the nucleus or the mitochondria. Analysis of emerging data from several laboratories, including our own, suggests that mitochondrial DNA induces inflammatory responses through induction of proinflammatory cytokines. Objective: This pilot study was designed primarily to convey the finding, and relevance of, mitochondrial DNA in the form of neutrophil extracellular traps (NET) as a new pathogenetic mechanism for innate immune-mediated non-IgE FA. Methods: The study population consisted of a total of six subjects, four in a major FA study group and two in a subgroup. Neutrophils were isolated and treated with food antigens that elicited positive and negative LA responses, and the released free DNA was analyzed for the cellular site of origin by using real-time polymerase chain reaction and for leukocyte calprotectin and S100 calcium-binding protein A12 (S100A12) proteins as markers of NETs. Results: We showed that cellular supernatants from neutrophils treated with foods that elicit positive LA responses can contain increased DNA levels of nuclear as well as mitochondrial origin. Supernatants from neutrophils treated with negative tested food (LA) responses did not induce the release of nuclear or mitochondrial DNA. Conclusion: Analysis of our data suggested that the induction of NETs that contain proinflammatory mitochondrial DNA may provide the critical link necessary for a better understanding of the pathogenesis of non‐IgE-mediated FA. These discoveries may not only facilitate better diagnostic tests of FA but should also improve clinical management of allergic and other inflammatory diseases.

scholarly journals The Effect of Digestion and Digestibility on Allergenicity of Food

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1129 ◽  
Author(s):  
Isabella Pali-Schöll ◽  
Eva Untersmayr ◽  
Martina Klems ◽  
Erika Jensen-Jarolim
Keyword(s):  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Immune Tolerance ◽  
Food Processing ◽  
Life Style ◽  
Dietary Habits ◽  
Nutrient Supply ◽  
Contributing Factors ◽  
Food Allergenicity ◽  
Allergy Prevalence

Food allergy prevalence numbers are still on the rise. Apart from environmental influences, dietary habits, food availability and life-style factors, medication could also play a role. For immune tolerance of food, several contributing factors ensure that dietary compounds are immunologically ignored and serve only as source for energy and nutrient supply. Functional digestion along the gastrointestinal tract is essential for the molecular breakdown and a prerequisite for appropriate uptake in the intestine. Digestion and digestibility of carbohydrates and proteins thus critically affect the risk of food allergy development. In this review, we highlight the influence of amylases, gastric acid- and trypsin-inhibitors, as well as of food processing in the context of food allergenicity.

scholarly journals Mouse Models of Food Allergy in the Pursuit of Novel Treatment Modalities

2021 ◽  
Vol 2 ◽  
Author(s):  
Johanna M. Smeekens ◽  
Michael D. Kulis
Keyword(s):  
Food Allergy ◽  
Mouse Models ◽  
Allergic Sensitization ◽  
Food Allergies ◽  
Treatment Modalities ◽  
Therapeutic Approaches ◽  
Novel Treatment ◽  
The Us ◽  
Immunologic Disease ◽  
Ige Mediated

The prevalence of IgE-mediated food allergies has increased dramatically in the past three decades, now affecting up to 10% of the US population. IgE-mediated food allergy is an immunologic disease, involving a variety of cells, including B and T cells, mast cells, basophils, ILC2s, and epithelial cells. Mouse models of food allergy mimic the overall immunologic processes known to exist in humans. Due to the limitations of invasive sampling of human tissue and the similarities of the human and mouse immune systems, comprehensive pathogenesis studies of food allergy have been performed in mouse models. Mouse models have been effective in elucidating the roles of non-oral routes of sensitization and identifying key cells and molecules involved in allergic sensitization. Furthermore, the development of novel therapeutic approaches for food allergy has been accelerated through the use of pre-clinical mouse models. Despite the groundbreaking findings stemming from research in mice, there are continued efforts to improve the translational utility of these models. Here, we highlight the achievements in understanding food allergy development and efforts to bring novel treatment approaches into clinical trials.

scholarly journals Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

2021 ◽  
pp. 1-11
Author(s):  
Xiaotong Yang ◽  
Rui Liang ◽  
Qianlu Xing ◽  
Xiaojuan Ma
Keyword(s):  
Food Allergy ◽  
Immune System ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Processing ◽  
Oral Tolerance ◽  
Accidental Exposure ◽  
Related Factors ◽  
Processing Methods ◽  
Food Antigens

The prevalence of food allergy (FA) is increasing, and there is an urgent need to take effective measures against it. One important measure is the avoidance diet, which shows a disadvantage, especially in case of accidental exposure. Oral tolerance restoration sheds new light on the control of FA. Oral tolerance is naturally a state of systemic unresponsiveness of the gastrointestinal tract to food antigens and its restoration can be a clinical therapy for FA. Its immune basis lies on the intestinal mucosal immune system and factors, such as gut microbiota and food processing methods, are also important. This review presents recent advances in oral tolerance and its closely related factors.

scholarly journals Food allergy and breast-feeding

2020 ◽  
Vol 2 (1) ◽  
pp. 99-103
Author(s):  
Jennifer Pier ◽  
Kirsi M. Järvinen
Keyword(s):  
Food Allergy ◽  
Breast Feeding ◽  
Immunoglobulin E ◽  
Gastrointestinal Symptoms ◽  
Allergic Reactions ◽  
Unique Challenge ◽  
Food Avoidance ◽  
Food Antigens ◽  
Ige Mediated ◽  
Breast Fed

Breast-feeding is currently recommended as the optimal source of nutrition for infants; however, it is known that some individuals can excrete enough food antigens in breast milk to result in allergic reactions in infants, especially those already highly sensitized. These reactions can include non‐immunoglobulin E (IgE) mediated reactions, such as atopic dermatitis or gastrointestinal symptoms, and IgE-mediated reactions, such as anaphylaxis, although rare. Food reactions in infants who are breast-fed is a unique challenge because identifying the culprit foods may be more difficult and special consideration must be taken in ensuring proper nutrition during periods of food avoidance for both the infant and mother. This article reviews what is currently known about food allergy in infants who are breast-fed as well as offers insights into a proposed evaluation.

scholarly journals Food allergy epidemiology and racial and/or ethnic differences

2020 ◽  
Vol 2 (1) ◽  
pp. 11-16
Author(s):  
Jialing Jiang ◽  
Christopher M. Warren ◽  
Rebekah L. Browning ◽  
Christina E. Ciaccio ◽  
Ruchi S. Gupta
Keyword(s):  
Health Care ◽  
Food Allergy ◽  
Health Care Utilization ◽  
Immunoglobulin E ◽  
Allergic Sensitization ◽  
The United States ◽  
Health Concern ◽  
Food Allergies ◽  
Care Utilization ◽  
Ige Mediated

In recent decades, immunoglobulin E (IgE) mediated food allergy has become a growing public health concern. Converging evidence from cross-sectional prevalence studies, health care utilization records, and cohort studies indicate that food allergies are increasingly prevalent and often severe. Although IgE-mediated food allergy has long been considered a predominantly pediatric concern, analysis of recent self-reported data suggests that food allergies may be more prevalent among adult populations than previously acknowledged, with many reported cases of adult-onset allergies as well as persistent childhood-onset allergies. Results of studies also suggest that food allergy‐related health care utilization is increasing as more individuals seek emergency treatment for food-induced anaphylaxis. Analysis of epidemiologic data also indicates that the burden of food allergies is unequally distributed. Published prevalence rates are highest in Western countries, e.g., the United States, United Kingdom, and Australia. Within these countries, there also is heterogeneity across racial and/or ethnic groups, with non-White and second-generation immigrant populations disproportionately affected. Importantly, such observations can shed light on the etiology of food allergy and inform improved clinical management, treatment, and prevention efforts. For example, there is a growing consensus that earlier introduction of allergenic foods, e.g., peanut, promotes oral tolerance and can dramatically reduce food allergy risk. In addition, much attention has been paid to the potentially deleterious effects of cutaneous allergen exposure, e.g., through eczematous skin, which can skew the immune response away from tolerance and toward allergic sensitization, thereby increasing food allergy risk. Furthermore, there is a growing appreciation for the potential protective effects of diverse microbial exposures, given mounting evidence for the immunomodulatory effects of the human microbiome. Also, when considering the geographic variability in the prevalence of certain food and environmental allergies as well as their structural similarities at the molecular level, it is believed that co-sensitization between food and environmental allergens may be a key driver of rising food allergy prevalence.

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