Allergenicity of major cow's milk and peanut proteins determined by IgE and IgG immunoblotting (original) (raw)
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International Journal of Environmental Research and Public Health, 2013
IgE-mediated food allergy is a transient condition for some children, however there are few indices to predict when and in whom food allergy will resolve. Skin prick test (SPT) and serum-specific IgE levels (sIgE) are usually monitored in the management of food allergy and are used to predict the development of tolerance or persistence of food allergy. The aim of this article is to review the published literature that investigated the predictive value of SPT and sIgE in development of tolerance in children with a previous diagnosis of peanut, egg and milk allergy. A systematic search identified twenty-six studies, of which most reported SPT or sIgE thresholds which predicted persistent or resolved allergy. However, results were inconsistent between studies. Previous research was hampered by several limitations including the absence of gold standard test to diagnose food allergy or tolerance, biased samples in retrospective audits and lack of systematic protocols for triggering re-challenges. There is a need for population-based, prospective studies that use the gold standard oral food challenge (OFC) to diagnose food allergy at
The use of serum-specific IgE measurements for the diagnosis of peanut, tree nut, and seed allergy
Journal of Allergy and Clinical Immunology, 2008
included skin-prick testing (SPT) to food allergens; total and specific serum immunoglobulin E (IgE) levels; serum IgA, IgG 1 , and IgG 4 antibodies to ovalbumin and -lactoglobulin; total IgA levels; and saliva IgA levels. At study completion, children were categorized as being egg or milk tolerant if the food was reintroduced into the diet after passage of a challenge in the clinic or at home.
Background/Aim: The prevalence of food allergy is increasing all over the world and varies in different geographical locations. This study was performed to assess allergic sensitization against various food materials among Saudi patients clinically presenting with food allergy. Patients and Methods:Data for the presence of food specific IgE antibodies were collected retrospectively from 280 Saudi patients screened between October 2012 and February 2014. These patients presented in the allergy clinic at King Khalid University Hospital, Riyadh with clinical signs and symptoms of food allergy.Out of the total 92 patients were found to have food specificIgE circulating antibodies. This group of patients comprised of 67 (72.8%) males and 25 (27.2%) females, with 78 (84.8%) children of <12 years and 14 (15.2%) adults (mean age 9.04±7.71 years). Food specific IgE antibodies were quantified by radioallergosorbent test (RAST) using Pharmacia ImmunoCAP 250 analyzer. Results: The most frequently sensitizing food allergens were milk in 57 (61.96%) patients followed by, egg white in 55 (59.78%) patients, wheat in 42 (45.65%) patients and peanut in 35 (38.04%) patients. Male children were consistently more sensitized against egg white (47.4%vs15.3%; p<0.0002), egg yolk (33.3%vs7.6%; p<0.0002), milk (47.4%vs22.1%; p<0.001), wheat (37.5%vs12.4%; p<0.0006) and peanut (37.5%vs11%; p<0.0007) compared to females. Milk sensitization was high among children whereas sensitization due to egg white was high in adults. Conclusion:Patients were frequently sensitized against milk, egg white, wheat and peanut particularly the male children.
Role of immunoglobulin G antibodies in diagnosis of food allergy
Postepy Dermatologii I Alergologii, 2016
This paper presents current views on the role of immunoglobulin G (IgG) antibodies in the reactions with food antigens in the digestive tract and their role in the diagnosis of food allergy based on the assays of specific IgG class antibodies, with a special focus on contemporary practice guidelines. In the light of current scientific knowledge, the IgG-specific antibody-mediated reactions are a body's natural and normal defensive reactions to infiltrating food antigens, which are considered as pathogens. On the other hand, specific IgG antibodies against food allergens play a crucial role in the induction and maintaining of immunological tolerance to food antigens. The statements of many scientific societies stress that sIgG are of no significant importance in the diagnosis of food allergy since their presence is associated with a normal immune response to food allergens and attests to a protracted exposure to food antigens.
The Clinical Relevance of IgG Food Allergy Testing Through ELISA (Enzyme-Linked Immunosorbent Assay)
Allergic reactions to foods may be classified as either IgE-mediated or nonIgE-mediated - the role of the former in food allergy being well established. However, interestingly enough, the majority of food allergies are associated with specific nonIgE-mediated immune sensitivities. As such, appropriate tests must be utilized to identify possible causes including food-antigen specific IgG antibodies. There are many testing methods available for the detection of food allergies including the skin prick test and RAST, or radioallergosorbent test. Unfortunately, both of these methods only assess for allergen-specific IgE antibodies from the patient's serum. This poses considerable limitations in the clinical assessment of the chronically unwell patient. The Skin Prick Test - Pitfalls With regards to IgE testing, the ELISA method offers an excellent confirmatory test for IgE- mediated food allergies when skin prick testing is equivocal or negative, as it is not unusual for a patient t...
Allergy, 2011
The first adverse reactions to cow's milk were already described 2000 years ago. However, it was only 50 years ago that several groups started with the analysis of cow's milk allergens. Meanwhile the spectrum of allergy eliciting proteins within cow's milk is identified and several cow's milk allergens have been characterized regarding their biochemical properties, fold and IgE binding epitopes. The diagnosis of cow's milk allergy is diverse ranging from fast and cheap in vitro assays to elaborate in vivo assays. Considerable effort was spent to improve the diagnosis from an extract-based into a component resolved concept. There is still no suitable therapy available against cow's milk allergy except avoidance. Therefore research needs to focus on the development of suitable and safe immunotherapies that do not elicit severe side effect.
Background: Atopic dermatitis (AD) is an inflammatory disease of the skin, which is charac-terised by a chronic relapsing course. Aim: The aim of the study was to assign the prevalence of clinically active food allergies among a group of children between 3 months and 7 years of age, with AD. Methods: Eighty-eight children with AD were screened for specific IgE antibodies to food proteins. All patients with AD and specific IgE antibodies to food proteins were subjected to Oral Food Challenges (OFCs) with the relevant foods. Results: Food-sensitised patients with moderate levels of sIgE had clinically active food allergy to milk (39.28%) and egg (42.34%) on the basis of positive OFCs. High IgE and eosinophilia had a prevalence of almost 80% and 25%, regardless of concomitant food sensitisation and disease severity. Conclusions: In this study, clinically active food allergies were recognised in 26.13% of children with AD. Nevertheless, no association was confirmed between food sensitisation and AD severity. High IgE and peripheral eosinophilia have not been found more prevalent among children with severe AD nor among children with food sensitisation. Infants and younger children with AD should be screened for an underlying food allergy, regardless of disease severity.
International Archives of Allergy and Immunology, 2011
correlated (r S = 0.94, p ! 0.0001). Fifty-eight patients reported adverse reactions after accidental or deliberate peanut exposure (oral, inhalation or skin) of whom 41 had IgE to rAra h 1, 2 or 3. Symptoms of respiratory distress were associated with sensitization to Ara h 1, 2 or 3 (56 vs. 18%, p ! 0.01). Two cases of anaphylaxis were reported among the individuals sensitized to Ara h 1-3. IgE to rAra h 8, rAra h 9, profilin or cross-reactive carbohydrate determinants were not associated with severe symptoms. Conclusions: The results indicate that IgE reactivity to Ara h 1, 2 and 3 is associated with severe reactions after exposure to peanut in Swedish patients.