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Dual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation.
J Sci Food Agric
January 2025
Division of Medicine, University College London, London, UK.
Background: The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study aimed to investigate the effects of TGase crosslinking on the potential allergenicity and conformational changes in a dual-protein system composed of β-lactoglobulin (β-LG) and soy protein isolate (SPI) at varying mass ratios (10:0, 7:3, 5:5, 3:7 and 0:10 (w/w)).
View Article and Find Full Text PDFPenicillin is a frequently reported medication allergy. The beta-lactam ring shared between cephalosporins and penicillin often leads to the use of alternative antibiotics for surgical prophylaxis due to concern for cross-reactivity, despite a true IgE-mediated hypersensitivity being very rare. This misconception leads to the use of less effective second line antibiotics, such as clindamycin or vancomycin, for penicillin-allergic patients which has been shown to increase odds of postoperative infection in elective knee arthroplasty, shoulder arthroplasty and spine surgery.
View Article and Find Full Text PDFEffects of Food Processing on Allergenicity.
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 PDFAllergic Reactivity and Memory Occur Independently of Sequential Switching Through IgG1.
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 PDFHazelnut oral immunotherapy desensitizes hazelnut but not other tree nut allergies (Nut CRACKER Study).
J Allergy Clin Immunol Pract
January 2025
Institute of Allergy, Immunology and Pediatric Pulmonology, Yitzhak Shamir Medical Center; Department of Pediatrics, Faculty of Medicine, Tel Aviv University.
Background: Data on oral immunotherapy (OIT) for hazelnut allergy is limited and its potential to cross-desensitize for other nuts is unknown.
Objective: To study the efficacy and safety of hazelnut OIT in desensitizing hazelnut and additional tree nuts.
Methods: A prospective observational study of 30 hazelnut allergic patients aged ≥4 years who underwent hazelnut OIT.
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