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Food allergens and oral immunotherapy as indicators of eosinophilic oesophagitis.
Prz Gastroenterol
May 2024
Department of Allergology, Clinical Immunology, and Internal Diseases, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Jan Biziel University Hospital No. 2 in Bydgoszcz, Poland.
Eosinophilic esophagitis (EoE) is a chronic immune-mediated esophageal disease, clinically characterised by symptoms of esophageal dysfunction and histologically by eosinophilic infiltration of its wall. The last 3 decades have seen a sharp increase in its incidence to the point that it is called the second most common esophageal disease after reflux disease in some recent studies. The main indicators of EoE are food allergens and in recent years the extremely important role of oral immunotherapy (OIT) in the development of this disease has also been increasingly raised.
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 PDFEgg allergen-specific T-cell and cytokine responses in healthy and egg-allergic children naturally tolerating baked egg.
Pediatr 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.
Allergic 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 PDFEfficient Hydrolysis of Fish Parvalbumin by Marine Bacterial Protease VSP2V-280: Allergen Removal.
Food 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.
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