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| http://dx.doi.org/10.1002/clt2.12198 | DOI Listing |
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IgE-based analysis of sensitization and cross-reactivity to yellow mealworm and edible insect allergens before their widespread dietary introduction.
Sci Rep
January 2025
Department of Experimental Allergology and Immunology, Medical University of Bialystok, Bialystok, Poland.
The European Commission authorized the use of dried yellow mealworm (Tenebrio molitor - TM) as a food ingredient under Regulation EU 2021/882. As TM emerges as an important allergen source, sensitization and allergy to TM in various populations need investigation. The aim of this study was to assess the incidence of sensitization to TM before its introduction as a food ingredient in Poland, as well as checking the occurrence of co-sensitivity to TM and other invertebrate allergenic extracts and molecules.
View Article and Find Full Text PDF[Analysis of the sensitization characteristics and changes trend of common allergens in a hospital of pediatric in Beijing City from 2019 to 2023].
Zhonghua Yu Fang Yi Xue Za Zhi
December 2024
Department of Allergy, National Clinical Research Center for Respiratory Diseases, Key Laboratory of Major Diseases in Children, Ministry of Education, Beijing Children's Hospital, Capital Medical University, National Center for Children's Health, Beijing100045, China.
Article Synopsis
- The study examined changes in specific IgE (sIgE) test results for common allergens in children hospitalized from 2019 to 2023 to assist in diagnosing allergic diseases.
- A total of 44,633 test results were analyzed, split between food and inhaled allergens, revealing significant yearly increases in positive rates for both categories.
- Age-related differences in sensitization patterns were observed, with egg white being the most common food allergen in infants, and peanut allergies becoming prevalent in older children and adolescents.
A Multi-centre Analysis of Serum IgE Levels in Atopic Dermatitis.
Indian J Dermatol
October 2024
From the Department of Dermatology, Beijing Friendship Hospital, Capital Medical University, Beijing, China.
Objective: To assess the characteristics of total immunoglobulin E (IgE) and allergen-specific IgE (sIgE) to 20 common allergens in 154 patients with atopic dermatitis (AD). To assess the correlation of clinical food allergy with positive food allergens' sIgE results. We further discuss the significance of IgE as a potential biomarker for AD disease severity.
View Article and Find Full Text PDFAllergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly).
Food Chem
October 2023
Department of Food and Drug, University of Parma, Parma, Italy. Electronic address:
Article Synopsis
- Insect consumption, specifically black soldier flies (BSF), could help meet rising protein demands sustainably while considering allergenic risks.
- Researchers studied two tropomyosin variants from the BSF, finding that patients allergic to shrimp or mites may react to these proteins, indicating potential cross-reactivity.
- Further analysis showed these proteins are structurally stable but sensitive to temperature, and tests identified peptides that may maintain allergenicity after digestion.
[Component-resolved diagnosis: enhancing precision diagnosis and clinical management of shellfish allergies].
Zhonghua Yu Fang Yi Xue Za Zhi
September 2024
Department of Clinical Laboratory of the First Affiliated Hospital of Guangzhou Medical University, State Key Laboratory of Respiratory Disease, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, Guangzhou 510120, China.
Shellfish, being one of the eight major food allergens, affects approximately 3% of the global population. The occurrence of shellfish allergy is not only related to the individual's immune system sensitivity but is also influenced by geographical environment, food availability, and dietary habits. Although crustaceans (such as shrimp, crab, and lobster) and mollusks (such as oysters, mussels, and squid) are collectively referred to as shellfish, they exhibit significant differences in biological evolution and the spectrum of allergenic molecules they contain, leading to various allergic reactions.
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