Clinical and immunological characteristics of sensitization to tropomyosins

2021 ◽  
Vol 18 (1) ◽  
pp. 73-78
Author(s):  
Marina A. Mokronosova ◽  
Tatiana M. Zheltikova
Keyword(s):  
Food Allergy ◽  
Allergic Reaction ◽  
Clinical Case ◽  
Oral Allergy Syndrome ◽  
Allergic Reactions ◽  
Allergenic Proteins ◽  
Primary Sensitization ◽  
Life Threatening ◽  
Reaction Severity ◽  
High Concentrations

Tropomyosins are a family of allergenic proteins found in large quantities in all invertebrates. Tropomyosins sensitization causes a life-threatening allergic reaction up to anaphylaxis after eating seafood. Identifying the source of primary sensitization is important to predict the allergic reaction severity. This article describes a clinical case of chronic recurrent urticaria in an 8-year-old boy with tropomyosins sensitization. An 8-year-old boy was diagnosed with the following: controlled atopic phenotype bronchial asthma, food allergy (oral allergy syndrome), and chronic recurrent spontaneous urticaria. Component diagnostics revealed IgE-aB to tropomyosins in high concentrations from 38.79 to 43.38 kUA/l and cat and dog uteroglobin and lipocalins in high concentrations from 7.79 to 43.38 kUA/l. It is necessary to specify the primary sensitizer to analyze the clinical significance of allergens that provoke sensitization to various groups of allergens. In this case, sensitization to tropomyosins is most likely described as caused by either a helminthic invasion or midge bites. Therefore, food allergic reactions to tropomyosins caused from crustaceans were not observed.

A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

scholarly journals A Suspected Allergic Reaction to Boal Fish (Wallago Attu)

2020 ◽  
Vol 4 (9) ◽  
pp. CR1-CR4
Author(s):  
Ramesh Puri ◽  
Jayati Batra
Keyword(s):  
Immune System ◽  
Contact Dermatitis ◽  
Allergic Reaction ◽  
Nutritional Value ◽  
Allergic Reactions ◽  
Quick Recovery ◽  
Wallago Attu ◽  
Life Threatening

Consumption of fish has increased around the globe due to its high nutritional value and this has led to an increase in incidence of allergic reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies but are often caused by proteins, metals, various toxins and parasites. Allergic reactions to fish can range from being mild and self-limiting to serious and life threatening. We report a case of an adult with suspected allergic reaction to Boal fish (Wallago Attu) who developed contact dermatitis during marinating process. Application of steroids and administration of oral antihistaminic led to a quick recovery.

scholarly journals Allergic reactions to emerging food allergens in Canadian children

2021 ◽  
Vol 17 (1) ◽  
Author(s):  
Lianne Soller ◽  
Sebastien La Vieille ◽  
Scott B. Cameron ◽  
Raymond Mak ◽  
Victoria E. Cook ◽  
...  
Keyword(s):  
Food Allergy ◽  
Allergic Reactions ◽  
Food Allergens ◽  
The Past ◽  
Ige Mediated ◽  
Packaged Foods ◽  
Reaction Severity ◽  
Seeds And Fruits

AbstractMost Canadian food allergy data has focused on Health Canada’s priority food allergens. This study describes which non-priority (emerging) food allergens were most commonly reported by Canadian parents and categorized/confirmed by allergists. A secondary aim was to describe severity of allergic reactions to emerging allergens. Parents reported allergic reactions to emerging food allergens experienced by their child (< 18 years) which occurred in the past 12 months, and allergists categorized/confirmed them according to likelihood of IgE-mediated food allergy. Of 68 eligible patients completing the survey, the most commonly reported emerging allergens were fruits/vegetables (58.8%), seeds (22.1%), legumes (19.1%) and other (11.8%). Median allergist ranking for legumes was ‘probable’ IgE-mediated food allergy, ‘possible’ for seeds and fruits/vegetables, and ‘unlikely’ for other. Median reaction severity was mild for legumes, and moderate for seeds, fruits/vegetables, and other. Our study highlights that non-priority food allergens, namely legumes and seeds, can lead to probable/likely allergic reactions in Canadian children. These food allergens are increasing in popularity in the Canadian diet, which could lead to increasing reports of allergic reactions. More research is needed to confirm reports of reactions to emerging allergens, and to document their inclusion as ingredients in packaged foods.

scholarly journals Severe allergic reactions after COVID-19 vaccination with the Pfizer/BioNTech vaccine in Great Britain and USA

2021 ◽  
Author(s):  
Ludger Klimek ◽  
Natalija Novak ◽  
Eckard Hamelmann ◽  
Thomas Werfel ◽  
Martin Wagenmann ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Allergic Reaction ◽  
Repeated Administration ◽  
Phase Iii ◽  
Foreign Protein ◽  
Severe Allergic Reaction ◽  
Allergic Reactions ◽  
Pivotal Phase ◽  
Other Substances ◽  
Life Threatening

SummaryTwo employees of the National Health Service (NHS) in England developed severe allergic reactions following administration of BNT162b2 vaccine against COVID-19 (coronavirus disease 2019). The British SmPC for the BNT162b2 vaccine already includes reference to a contraindication for use in individuals who have had an allergic reaction to the vaccine or any of its components. As a precautionary measure, the Medicines and Healthcare products Regulatory Agency (MHRA) has issued interim guidance to the NHS not to vaccinate in principle in “patients with severe allergies”. Allergic reactions to vaccines are very rare, but vaccine components are known to cause allergic reactions. BNT162b2 is a vaccine based on an mRNA embedded in lipid nanoparticles and blended with other substances to enable its transport into the cells. In the pivotal phase III clinical trial, the BNT162b2 vaccine was generally well tolerated, but this large clinical trial, used to support vaccine approval by the MHRA and US Food and Drug Administration, excluded individuals with a “history of a severe adverse reaction related to the vaccine and/or a severe allergic reaction (e.g., anaphylaxis) to a component of the study medication”. Vaccines are recognized as one of the most effective public health interventions. This repeated administration of a foreign protein (antigen) necessitates a careful allergological history before each application and diagnostic clarification and a risk–benefit assessment before each injection. Severe allergic reactions to vaccines are rare but can be life-threatening, and it is prudent to raise awareness of this hazard among vaccination teams and to take adequate precautions while more experience is gained with this new vaccine.

scholarly journals CLINICAL PROPERTIES OF FOOD ALLERGENS

2017 ◽  
Vol 14 (6) ◽  
pp. 59-68
Author(s):  
O S Fedorova ◽  
M M Fedotova ◽  
L M Ogorodova ◽  
E M Kamaltynova ◽  
T A Nagaeva
Keyword(s):  
Food Allergy ◽  
Food Source ◽  
Clinical Manifestations ◽  
Medical Community ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Significant Progress ◽  
Therapeutic Approaches ◽  
Molecular Allergology ◽  
Allergenic Proteins

Food allergy is the problems of great interest in medical community. Usually food allergy starts in infants and it is one of the main reasons of severe allergic reactions, including death as a result of anaphylaxis. In the last two decades, the development of molecular allergology facilitated significant progress in understanding of basis of food allergy. Researches in field of molecular allergology revealed that a food source can contain several different proteins responsible for allergic reaction development. Molecular structure and stability of epitopes of allergenic proteins can lead to sensitization development and severity of clinical manifestations. The aim of the present paper is to review the latest data on molecular allergology in the field of perspective diagnostics and therapeutic approaches to food allergy.

scholarly journals Myths, facts and controversies in the diagnosis and management of anaphylaxis

2018 ◽  
Vol 104 (1) ◽  
pp. 83-90 ◽  
Author(s):  
Katherine Anagnostou ◽  
Paul J Turner
Keyword(s):  
Allergic Reaction ◽  
Healthcare Professionals ◽  
Allergic Reactions ◽  
International Guidelines ◽  
Diagnosis And Management ◽  
Systemic Allergic Reaction ◽  
Consensus Statements ◽  
Life Threatening ◽  
Optimal Approach ◽  
Common Misconceptions

Anaphylaxis is a serious systemic allergic reaction that is rapid in onset and may cause death. Despite numerous national and international guidelines and consensus statements, common misconceptions still persist in terms of diagnosis and appropriate management, both among healthcare professionals and patient/carers. We address some of these misconceptions and highlight the optimal approach for patients who experience potentially life-threatening allergic reactions.

scholarly journals Shellfish Allergy: Unmet Needs in Diagnosis and Treatment

2020 ◽  
Vol 30 (6) ◽  
pp. 409-420 ◽  
Author(s):  
S Gelis ◽  
M Rueda ◽  
A Valero ◽  
EA Fernández ◽  
M Moran ◽  
...  
Keyword(s):  
Food Allergy ◽  
Calcium Binding ◽  
Myosin Light Chain ◽  
Arginine Kinase ◽  
Published Data ◽  
Allergic Reactions ◽  
Food Groups ◽  
Allergenic Proteins ◽  
Shellfish Allergy ◽  
Big Eight

Seafood is a major cause of food allergy and anaphylaxis worldwide. Shellfish is included among the “big eight” food groups, which are responsible for more than 90% of all cases of food allergy. Approximately 2.5% of the world’s population has experienced an adverse reaction to seafood. Seafood allergy is one of the most frequent and lethal allergies that exist. The several allergenic proteins involved in allergic reactions that have been described in recent years include tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic calcium-binding protein. Despite all the data reported in the last few years, shellfish allergy is still diagnosed and treated as it was 50 years ago. The only effective treatment to prevent allergic reactions to shellfish is avoidance. This review aims to update recently published data on shellfish allergy and to highlight those areas that have yet to be resolved.

scholarly journals Developing food allergy: a potential immunologic pathway linking skin barrier to gut

F1000Research ◽  
2016 ◽  
Vol 5 ◽  
pp. 2660 ◽  
Author(s):  
Yui-Hsi Wang
Keyword(s):  
Food Allergy ◽  
Mast Cells ◽  
Immunoglobulin E ◽  
Lymphoid Cells ◽  
Th2 Cells ◽  
Allergic Reactions ◽  
Mucosal Mast Cells ◽  
Life Threatening ◽  
Ige Mediated

Immunoglobulin E (IgE)-mediated food allergy is an adverse reaction to foods and is driven by uncontrolled type-2 immune responses. Current knowledge cannot explain why only some individuals among those with food allergy are prone to develop life-threatening anaphylaxis. It is increasingly evident that the immunologic mechanisms involved in developing IgE-mediated food allergy are far more complex than allergic sensitization. Clinical observations suggest that patients who develop severe allergic reactions to food are often sensitized through the skin in early infancy. Environmental insults trigger epidermal thymic stromal lymphopoietin and interleukin-33 (IL-33) production, which endows dendritic cells with the ability to induce CD4+TH2 cell-mediated allergic inflammation. Intestinal IL-25 propagates the allergic immune response by enhancing collaborative interactions between resident type-2 innate lymphoid cells and CD4+TH2 cells expanded by ingested antigens in the gastrointestinal tract. IL-4 signaling provided by CD4+TH2 cells induces emigrated mast cell progenitors to become multi-functional IL-9-producing mucosal mast cells, which then expand greatly after repeated food ingestions. Inflammatory cytokine IL-33 promotes the function and maturation of IL-9-producing mucosal mast cells, which amplify intestinal mastocytosis, resulting in increased clinical reactivity to ingested food allergens. These findings provide the plausible view that the combinatorial signals from atopic status, dietary allergen ingestions, and inflammatory cues may govern the perpetuation of allergic reactions from the skin to the gut and promote susceptibility to life-threatening anaphylaxis. Future in-depth studies of the molecular and cellular factors composing these stepwise pathways may facilitate the discovery of biomarkers and therapeutic targets for diagnosing, preventing, and treating food allergy.

scholarly journals Food-dependent exercise-induced anaphylaxis following intake of nuts

2020 ◽  
Vol 11 (4) ◽  
pp. 87-90
Author(s):  
Robin George Manappallil ◽  
Thushara Anand
Keyword(s):  
Food Intake ◽  
Allergic Reaction ◽  
Severe Form ◽  
Allergic Reactions ◽  
History Taking ◽  
Life Threatening ◽  
Exercise Induced ◽  
Specific Food

Allergic reactions can be mild or life threatening. Food-dependent exercise-induced anaphylaxis (FDEIA) is a severe form of allergic reaction in which symptoms develop only after exercising within a few hours of eating a specific food. The condition is, at times, underdiagnosed. Proper history taking is essential, especially when patients present with allergic reactions after exertion and food intake. The patient being described developed FDEIA because of exercising after eating nuts. 

scholarly journals Pollen-food allergy syndrome in children

2020 ◽  
Vol 63 (12) ◽  
pp. 463-468 ◽  
Author(s):  
You Hoon Jeon
Keyword(s):  
Food Allergy ◽  
Allergic Reaction ◽  
Pediatric Patients ◽  
Immunoglobulin E ◽  
Pollen Allergy ◽  
Heat Stability ◽  
Cross Reactivity ◽  
Oral Allergy Syndrome ◽  
Food Ingestion ◽  
Systemic Reactions

Pollen-food allergy syndrome (PFAS) is an immunoglobulin E-mediated immediate allergic reaction caused by cross-reactivity between pollen and the antigens of foods—such as fruits, vegetables, or nuts—in patients with pollen allergy. A 42.7% prevalence of PFAS in Korean pediatric patients with pollinosis was recently reported. PFAS is often called oral allergy syndrome because of mild symptoms such as itching, urticaria, and edema mainly in the lips, mouth, and pharynx that appear after food ingestion. However, reports of systemic reactions such as anaphylaxis have been increasing recently. This diversity in the degree of symptoms is related to the types of trigger foods and the characteristics of allergens, such as heat stability. When pediatric patients with pollen allergy are treated, attention should be paid to PFAS and an active effort should be made to diagnose it.

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