Food allergies represent an important medical problem throughout the developed world. The epithelium of the digestive tract is an important area of contact between the organism and its external environment. Accordingly, we must reconsider the transport of intestinal transepithelial macromolecules, including food allergens, in vivo. The intestinal epithelium of the neonatal-suckling rat is a useful model system for studies into endocytosis and transcytosis. Macromolecules and food allergens can be transferred intact with maternal immunoglobulins across the absorptive cells of duodenum and jejunum during the neonatal-suckling period. This review summarizes these observations as well as our recent molecular morphological studies.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1007/s00795-006-0346-3 | DOI Listing |
Curr Allergy Asthma Rep
January 2025
Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
Purpose Of Review: There is an increasing awareness among clinicians that industrial and household food processing methods can increase or decrease the allergenicity of foods. Modification to allergen properties through processing can enable dietary liberations. Reduced allergenicity may also allow for lower risk immunotherapy approaches.
View Article and Find Full Text PDFPediatr Allergy Immunol
January 2025
Department of Microbiology, Immunology and Transplantation, Allergy and Immunology Research Group, KU Leuven, Leuven, Belgium.
Background: Type 1 regulatory T (Tr1) cells are critical players in maintaining peripheral tolerance, by producing high IL-10 levels in association with inducible T-cell co-stimulator (ICOS) expression. Whether these cells play a role in naturally acquired baked egg tolerance is unknown.
Objectives: Evaluate frequencies of egg-responsive Tr1 and Th2 cells in egg-allergic children that naturally acquired baked egg tolerance (BET) versus non-egg-allergic (NEA) children.
Allergy
January 2025
Schroeder Allergy and Immunology Research Institute, Department of Medicine, Faculty of Health Sciences, McMaster University, Hamilton, Canada.
Allergic reactions to foods are primarily driven by allergen-binding immunoglobulin (Ig)E antibodies. IgE-expressing cells can be generated through direct switching from IgM to IgE or a sequential class switching pathway where activated B cells first switch to an intermediary isotype, most frequently IgG1, and then to IgE. It has been proposed that sequential class switch recombination is involved in augmenting the severity of allergic reactions, generating high affinity IgE, differentiation of IgE plasma cells, and in holding the memory of IgE responses.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Parvalbumin is a major allergen in fish. However, there is currently no effective and safe way to remove this allergen from fish. In this study, protease gene VSP2V-280 of marine bacteria sp.
View Article and Find Full Text PDFAllergy Asthma Clin Immunol
January 2025
Department of Prevention of Environmental Hazards, Allergology and Immunology, Medical University of Warsaw, Zwirki I Wigury 61, 02-097, Warsaw, Poland.
Background: Nasal allergen provocation tests are an important part of the diagnostics of allergic diseases triggered by environmental factors. Recently, increased attention has been paid to the potential use of this method in the diagnosis of food allergy. The objective of the study was to evaluate the usefulness of the nasal allergen provocation test in a group of subjects allergic to hen's egg white allergens.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!