399 IgE-reactivity of 40 peanut sensitive patients to six recombinant peanut allergens

Peanut allergy belongs to one of the most severe food allergies. So far 12 peanut allergens have been registered by the IUIS Allergen Nomenclature Subcommittee. Here, we describe the different peanut allergens and factors that contribute to allergenicity. Peanut contains several class I food allergens (especially Ara h 1, 2, 3) that are stable against heat denaturation and proteolytic digestion and represent storage proteins. These allergens are often associated with severe allergic reactions. Additionally, peanut contains class II food allergens (Ara h 5 and 8), where the IgE reactivity is caused by cross reactions to inhalant allergens. These allergens are mostly associated with mild to moderate allergic reactions. But the severity of symptoms may change by involvement of additional factors. The peanut matrix consists of about 50% of lipids, and allergen - lipid associations have been shown for several peanut allergens. Further factors influencing allergenicity depend on peanut varieties, geographical differences and alterations in food processing. Finally, the physiological function of allergens and the mechanisms, by which they interact with the immune system, are further modulating factors. Thus, the specific allergen structure, matrix, genetic variations, geographic alterations and further augmentation factors are important parameters that induce and influence allergenicity.

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Serum immunoglobulin E reactivity to cross-reacting panallergen components in north-eastern Poland patients pollen sensitized

Allergy and Asthma Proceedings ◽

10.2500/aap.2020.41.200002 ◽

2020 ◽

Vol 41 (3) ◽

pp. 183-191

Author(s):

Krzysztof Kowal ◽

Agnieszka Pampuch ◽

Ewa Sacharzewska ◽

Ewa Swiebocka ◽

Zenon Siergiejko ◽

...

Keyword(s):

Allergic Rhinitis ◽

Allergen Immunotherapy ◽

Immunoglobulin E ◽

Pollen Allergy ◽

Serum Ige ◽

Ige Reactivity ◽

Allergen Components ◽

North Eastern ◽

Allergen Sources ◽

Seasonal Pollen

Background: The presence of immunoglobulin E (IgE), which cross-reacts with allergen components, such as profilins, polcalcins, and cross-reacting carbohydrate determinants (CCD), creates a problem when selecting patients for allergen immunotherapy by using conventional methods. The aim of this study was to evaluate the prevalence of sensitization to profilins, polcalcins, and CCDs in patients with seasonal pollen allergic rhinitis. Methods: The study was performed on a group of 112 patients with seasonal pollen allergic rhinitis, ages 14 to 55 years, with sensitization to at least one seasonal allergen (IgE > 0.7 kUA/L). The presence of IgE sensitization to recombinant (r) Bet v 2, rPhl p 12, rBet v 4, rPhl p 7, and CCDs, in addition to rBet v 1, rPhl p 1, rPhl p 5, was evaluated by using a multiparameter immunoblot. Results: Among the studied patients, 64.3, 80.4, and 41.1% were sensitized to birch, timothy grass, and mugwort pollen, respectively. Sensitization to profilins rBet v 2/Phl p 12 was demonstrated in 28.6%, to polcalcins Bet v 4/Phl p 7 in 8.9%, and to CCDs in 25%. In 29.3%, serum IgE reactivity to any of the cross-reactive components could be demonstrated. Serum IgE reactivity to rBet v 2 was always accompanied by IgE reactivity to rPhl p 12, and IgE reactivity to rBet v 4 was always accompanied by IgE reactivity to rPhl p 7. Among the patients with pollinosis co-sensitized to at least two allergen sources according to extract-based diagnosis, possible false-positive results due to sensitization to cross-reactive components were detected in 17.9%. Conclusion: Evaluation of sensitization to cross-reacting components may be useful in evaluation of patients with pollen allergy who are being assessed for allergen immunotherapy to optimize the constitution of their immunotherapy vaccines.

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IgE reactivity to Pacific cod (Gadus macrocephalus) fish allergens in dogs with canine atopic dermatitis

Journal of Allergy and Clinical Immunology ◽

10.1016/j.jaci.2018.12.205 ◽

2019 ◽

Vol 143 (2) ◽

pp. AB67

Author(s):

Ichiro Imanishi ◽

Jumpei Uchiyama ◽

Takako Matsuda ◽

Keijiro Mizukami ◽

Hidekatsu Shimakura ◽

...

Keyword(s):

Atopic Dermatitis ◽

Pacific Cod ◽

Canine Atopic Dermatitis ◽

Ige Reactivity ◽

Pacific Cod Gadus Macrocephalus ◽

Gadus Macrocephalus

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A Response Surface Methodology (RSM) Approach for Optimizing the Attenuation of Human IgE-Reactivity to β-Lactoglobulin (β-Lg) by Hydrostatic High Pressure Processing

Foods ◽

10.3390/foods10081741 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1741

Author(s):

Xin Sun ◽

Jialing Vivien Chua ◽

Quynh Anh Le ◽

Francisco Trujillo ◽

Mi-Hwa Oh ◽

...

Keyword(s):

Response Surface Methodology ◽

Optimal Condition ◽

Response Surface ◽

High Pressure Processing ◽

Molecular Structures ◽

Holding Time ◽

P Value ◽

Molecular Change ◽

Ige Reactivity ◽

Β Lactoglobulin

The response surface methodology (RSM) and central composite design (CCD) technique were used to optimize the three key process parameters (i.e., pressure, temperature and holding time) of the high-hydrostatic-pressure (HHP) processing either standalone or combined with moderate thermal processing to modulate molecular structures of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) with reduced human IgE-reactivity. The RSM model derived for HHP-induced molecular changes of β-Lg determined immunochemically showed that temperature (temp), pressure (p2) and the interaction between temperature and time (t) had statistically significant effects (p < 0.05). The optimal condition defined as minimum (β-Lg specific) IgG-binding derived from the model was 505 MPa at 56 °C with a holding time of 102 min (R2 of 0.81 and p-value of 0.01). The validation carried at the optimal condition and its surrounding region showed that the model to be underestimating the β-Lg structure modification. The molecular change of β-Lg was directly correlated with HHP-induced dimerization in this study, which followed a quadratic equation. The β-Lg dimers also resulted in the undetectable human IgE-binding.

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Food antigen-specific IgE in dogs with suspected food hypersensitivity

Tierärztliche Praxis Ausgabe K Kleintiere / Heimtiere ◽

10.1055/a-1274-9210 ◽

2020 ◽

Vol 48 (06) ◽

pp. 395-402

Author(s):

Sandra A. Baumann ◽

Cornelius Fritz ◽

Ralf S. Mueller

Keyword(s):

Clinical Relevance ◽

Specific Ige ◽

Elimination Diet ◽

Cross Reactivity ◽

Food Hypersensitivity ◽

Strong Correlations ◽

Odds Ratios ◽

Cross Reactions ◽

Ige Reactivity ◽

Food Specific Ige

Abstract Objective Knowledge of cross-reactions in food-sensitive dogs will influence the choice of elimination diets and the long-term management of those patients. The objective of this study was to evaluate food allergen-specific IgE tests of suspected allergic dogs for concurrent positive reactions as possible evidence for cross reactions between allergens. Material and methods Results of serum IgE tests from 760 suspected allergic dogs submitted to 2 laboratories were evaluated statistically. After the tested allergens were grouped by their phylogenetic relationship, odds ratios as well as a sensitivity analysis of the odds ratios were performed to evaluate if concurrent positive IgE results to 2 allergens occurred more often than expected. Results Within related allergen pairs 27% (laboratory 1) and 72% (laboratory 2) of the pairs could be considered as associated. For the unrelated allergen pairs only 6.8% and 10.6% of the analyzed pairs were considered associated respectively. Strong correlations were shown in the group of ruminant allergens, especially beef and lamb, and grain allergens. High rates of concurrent reactions were also detected in the poultry group, especially between chicken and duck, as well as between pork and ruminant allergens, and soy and grain allergens. Conclusion As our results showed not only correlations within related but also between non-related allergens, the possible relevance of carbohydrate moieties as well as panallergens for canine hypersensitivities warrants further study. Further investigations are necessary to distinguish co-sensitization from cross-reactions and determine the clinical relevance of food-specific IgE reactivity. Clinical relevance Due to possible cross reactivity related allergens, especially beef and lamb as well as grain allergens, should not be used for an elimination diet to avoid false results.

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