Arachis hypogaea
Hypersensitivity, Delayed
Peanut Agglutinin
Drug Hypersensitivity
Hypersensitivity
Alveolitis, Extrinsic Allergic
Skin Tests
2S Albumins, Plant
Dermatitis, Contact
Food Hypersensitivity
Hypersensitivity, Immediate
Dentin Sensitivity
Immunoglobulin E
Anaphylaxis
Factors associated with the development of peanut allergy in childhood. (1/100)
BACKGROUND: The prevalence of peanut allergy appears to have increased in recent decades. Other than a family history of peanut allergy and the presence of atopy, there are no known risk factors. METHODS: We used data from the Avon Longitudinal Study of Parents and Children, a geographically defined cohort study of 13,971 preschool children, to identify those with a convincing history of peanut allergy and the subgroup that reacted to a double-blind peanut challenge. We first prospectively collected data on the whole cohort and then collected detailed information retrospectively by interview from the parents of children with peanut reactions and of children from two groups of controls (a random sample from the cohort and a group of children whose mothers had a history of eczema and who had had eczema themselves in the first six months of life). RESULTS: Forty-nine children had a history of peanut allergy; peanut allergy was confirmed by peanut challenge in 23 of 36 children tested. There was no evidence of prenatal sensitization from the maternal diet, and peanut-specific IgE was not detectable in the cord blood. Peanut allergy was independently associated with intake of soy milk or soy formula (odds ratio, 2.6; 95 percent confidence interval, 1.3 to 5.2), rash over joints and skin creases (odds ratio, 2.6; 95 percent confidence interval, 1.4 to 5.0), and oozing, crusted rash (odds ratio, 5.2; 95 percent confidence interval, 2.7 to 10.2). Analysis of interview data showed a significant independent relation of peanut allergy with the use of skin preparations containing peanut oil (odds ratio, 6.8; 95 percent confidence interval, 1.4 to 32.9). CONCLUSIONS: Sensitization to peanut protein may occur in children through the application of peanut oil to inflamed skin. The association with soy protein could arise from cross-sensitization through common epitopes. Confirmation of these risk factors in future studies could lead to new strategies to prevent sensitization in infants who are at risk for subsequent peanut allergy. (+info)Effect of anti-IgE therapy in patients with peanut allergy. (2/100)
BACKGROUND: Peanut-induced anaphylaxis is an IgE-mediated condition that is estimated to affect 1.5 million people and cause 50 to 100 deaths per year in the United States. TNX-901 is a humanized IgG1 monoclonal antibody against IgE that recognizes and masks an epitope in the CH3 region of IgE responsible for binding to the high-affinity Fc(epsilon) receptor on mast cells and basophils. METHODS: We conducted a double-blind, randomized, dose-ranging trial in 84 patients with a history of immediate hypersensitivity to peanut. Hypersensitivity was confirmed and the threshold dose of encapsulated peanut flour established by a double-blind, placebo-controlled oral food challenge at screening. Patients were randomly assigned in a 3:1 ratio to receive either TNX-901 (150, 300, or 450 mg) or placebo subcutaneously every four weeks for four doses. The patients underwent a final oral food challenge within two to four weeks after the fourth dose. RESULTS: From a mean base-line threshold of sensitivity of 178 to 436 mg of peanut flour in the various groups, the mean increases in the oral-food-challenge threshold were 710 mg in the placebo group, 913 mg in the group given 150 mg of TNX-901, 1650 mg in the group given 300 mg of TNX-901, and 2627 mg in the group given 450 mg of TNX-901 (P<0.001 for the comparison of the 450-mg dose with placebo, and P for trend with increasing dose <0.001). TNX-901 was well tolerated. CONCLUSIONS: A 450-mg dose of TNX-901 significantly and substantially increased the threshold of sensitivity to peanut on oral food challenge from a level equal to approximately half a peanut (178 mg) to one equal to almost nine peanuts (2805 mg), an effect that should translate into protection against most unintended ingestions of peanuts. (+info)Characterization of lymphocyte responses to peanuts in normal children, peanut-allergic children, and allergic children who acquired tolerance to peanuts. (3/100)
Comparing lymphocyte responses to allergenic and nonallergenic foods could reveal the differences between pathogenic and normal immune responses to foods. Defining the cytokine-producing phenotypes of peanut-specific lymphocytes from peanut-allergic children, children who outgrew peanut allergy, and children who have always tolerated peanuts may be useful for understanding the mechanisms of food tolerance. Investigating immune responses against foods is hindered, however, by the fact that circulating food antigen-specific lymphocytes are very rare. In a novel approach we used carboxyfluorescein succinimidyl ester to detect peanut-specific lymphocytes by flow cytometry. We confirmed that these cells are indeed peanut specific by cloning. Peanut-allergic donors show Th2 polarization of cytokine production by peanut-specific cells (IFN-gamma (low), TNF-alpha (low), IL-4 (high), IL-5 (high), IL-13 (high)). Conversely, nonallergic children and children who have outgrown their allergy show Th1 skewing to peanut antigens (IFN-gamma(high), TNF-alpha (high), IL-4 (low), IL-5 (low), IL-13(low)), similarly to nonallergenic food antigens (beta-lactoglobulin, OVA). This finding suggests that peanut antigens do not intrinsically induce Th2 skewing, but that the type of response depends upon the donor's allergic status. In conclusion, food allergic status is characterized by a Th2 response whereas Th1-skewed responses underlie oral tolerance. (+info)Assessment of protein allergenicity on the basis of immune reactivity: animal models. (4/100)
Because of the public concern surrounding the issue of the safety of genetically modified organisms, it is critical to have appropriate methodologies to aid investigators in identifying potential hazards associated with consumption of foods produced with these materials. A recent panel of experts convened by the Food and Agriculture Organization and World Health Organization suggested there is scientific evidence that using data from animal studies will contribute important information regarding the allergenicity of foods derived from biotechnology. This view has given further impetus to the development of suitable animal models for allergenicity assessment. This article is a review of what has been achieved and what still has to be accomplished regarding several different animal models. Progress made in the design and evaluation of models in the rat, the mouse, the dog and in swine is reviewed and discussed. (+info)A novel model of sensitization and oral tolerance to peanut protein. (5/100)
The prevalence of food allergic diseases is rising and poses an increasing clinical problem. Peanut allergy affects around 1% of the population and is a common food allergy associated with severe clinical manifestations. The exact route of primary sensitization is unknown although the gastrointestinal immune system is likely to play an important role. Exposure of the gastrointestinal tract to soluble antigens normally leads to a state of antigen-specific systemic hyporesponsiveness (oral tolerance). A deviation from this process is thought to be responsible for food-allergic diseases. In this study, we have developed a murine model to investigate immunoregulatory processes after ingestion of peanut protein and compared this to a model of oral tolerance to chicken egg ovalbumin (OVA). We demonstrate that oral tolerance induction is highly dose dependent and differs for the allergenic proteins peanut and OVA. Tolerance to peanut requires a significantly higher oral dose than tolerance to OVA. Low doses of peanut are more likely to induce oral sensitization and increased production of interleukin-4 and specific immunoglobulin E upon challenge. When tolerance is induced both T helper 1 and 2 responses are suppressed. These results show that oral tolerance to peanut can be induced experimentally but that peanut proteins have a potent sensitizing effect. This model can now be used to define regulatory mechanisms following oral exposure to allergenic proteins on local, mucosal and systemic immunity and to investigate the immunomodulating effects of non-oral routes of allergen exposure on the development of allergic sensitization to peanut and other food allergens. (+info)Food sensitization in infants and young children with atopic dermatitis. (6/100)
Atopic dermatitis (AD) is a chronic, relapsing, inflammatory skin disease. Children with AD tend to have a higher prevalence of food allergies. This study investigated the clinical significance of food sensitization in AD patients. A total of 266 AD patients participated in this study. The prevalence of food sensitization and clinically relevant sensitization were compared in the subjects according to their age and AD severity. Sera from all patients were analyzed for food-specific IgE levels using the Pharmacia CAP System FEIA. The serum specific IgE levels for egg, milk, peanut and soybean were measured. Patients were regarded as sensitized to the food if their food-specific IgE levels were above 0.35 kUA/L. Also the food-specific IgE levels, the so-called diagnostic decision point, which is recommended as the clinically relevant level, for clinical food allergy, as suggested by Sampson et al, was used as an alternative method. From the measurement of food-specific IgE antibodies of the four foods, egg was the most highly sensitized and the main causative allergenic food in children with AD. The positive rates of specific IgE to the four major food allergens, and the prevalences of clinically relevant food sensitization, were higher for all foods tested in the group less than 1 year of age, and were significantly higher in moderate to severe AD compared to mild AD in infants and young children. In summary, presence of food specific IgE is prevalent in infants and young children with AD, and clinically relevant food sensitization is important in Korean infants and children with moderate to severe AD. (+info)CTLA-4 signaling regulates the intensity of hypersensitivity responses to food antigens, but is not decisive in the induction of sensitization. (7/100)
Although food allergy has emerged as a major health problem, the mechanisms that are decisive in the development of sensitization to dietary Ag remain largely unknown. CTLA-4 signaling negatively regulates immune activation, and may play a crucial role in preventing induction and/or progression of sensitization to food Ag. To elucidate the role of CTLA-4 signaling in responses to food allergens, a murine model of peanut allergy was used. During oral exposure to peanut protein extract (PPE) together with the mucosal adjuvant cholera toxin (CT), which induces peanut allergy, CTLA-4 ligation was prevented using a CTLA-4 mAb. Additionally, the effect of inhibition of the CTLA-4 pathway on oral exposure to PPE in the absence of CT, which leads to unresponsiveness to peanut Ag, was explored. During sensitization, anti-CTLA-4 treatment considerably enhanced IgE responses to PPE and the peanut allergens, Ara h 1, Ara h 3, and Ara h 6, resulting in elevated mast cell degranulation upon an oral challenge. Remarkably, antagonizing CTLA-4 during exposure to PPE in the absence of CT resulted in significant induction of Th2 cytokines and an elevation in total serum IgE levels, but failed to induce allergen-specific IgE responses and mast cell degranulation upon a PPE challenge. These results indicate that CTLA-4 signaling is not the crucial factor in preventing sensitization to food allergens, but plays a pivotal role in regulating the intensity of a food allergic sensitization response. Furthermore, these data indicate that a profoundly Th2-biased cytokine environment is insufficient to induce allergic responses against dietary Ag. (+info)The effect of the food matrix on in vivo immune responses to purified peanut allergens. (8/100)
There is little knowledge about the factors that determine the allergenicity of food proteins. One aspect that remains to be elucidated is the effect of the food matrix on immune responses to food proteins. To study the intrinsic immunogenicity of allergens and the influence of the food matrix, purified peanut allergens (Ara h 1, Ara h 2, Ara h 3, or Ara h 6) and a whole peanut extract (PE) were tested in the popliteal lymph node assay (PLNA) and in an oral model of peanut hypersensitivity. In the PLNA, peanut proteins were injected into the hind footpad of BALB/c mice; in the oral exposure experiments C3H/HeOuJ mice were gavaged weekly with PE or allergens in the presence of cholera toxin (CT). Upon footpad injection, none of the allergens induced significant immune activation. In contrast, PE induced an increase in cell number, cytokine production, and activation of antigen-presenting cells. Furthermore, the presence of a food matrix enhanced the immune response to the individual allergens. Oral exposure to the purified allergens in the presence of CT induced specific IgE responses, irrespective of the presence of a food matrix. These results suggest that purified peanut allergens possess little intrinsic immune-stimulating capacity in contrast to a whole PE. Moreover, the data indicate that the food matrix can influence responses to individual proteins and, therefore, the food matrix must be taken into account when developing models for allergenic potential assessment. (+info)'Arachis hypogaea' is the scientific name for the peanut plant. It is a legume crop that grows underground, which is why it is also known as a groundnut. The peanut plant produces flowers above ground, and when the flowers are pollinated, the ovary of the flower elongates and grows downwards into the soil where the peanut eventually forms and matures.
The peanut is not only an important food crop worldwide but also has various industrial uses, including the production of biodiesel, plastics, and animal feed. The plant is native to South America and was domesticated by indigenous peoples in what is now Brazil and Peru thousands of years ago. Today, peanuts are grown in many countries around the world, with China, India, and the United States being the largest producers.
Peanut hypersensitivity, also known as peanut allergy, is an abnormal immune response to proteins found in peanuts. It is a type of IgE-mediated food hypersensitivity disorder. The body's immune system recognizes the peanut proteins as harmful and produces antibodies (IgE) against them. When the person comes into contact with peanuts again, these antibodies trigger the release of histamine and other chemicals, leading to a range of symptoms that can be mild or severe, including skin reactions, digestive problems, respiratory difficulties, and in some cases, anaphylaxis, which is a life-threatening emergency. It's important to note that peanut hypersensitivity should be diagnosed and managed by a medical professional.
Delayed hypersensitivity, also known as type IV hypersensitivity, is a type of immune response that takes place several hours to days after exposure to an antigen. It is characterized by the activation of T cells (a type of white blood cell) and the release of various chemical mediators, leading to inflammation and tissue damage. This reaction is typically associated with chronic inflammatory diseases, such as contact dermatitis, granulomatous disorders (e.g. tuberculosis), and certain autoimmune diseases.
The reaction process involves the following steps:
1. Sensitization: The first time an individual is exposed to an antigen, T cells are activated and become sensitized to it. This process can take several days.
2. Memory: Some of the activated T cells differentiate into memory T cells, which remain in the body and are ready to respond quickly if the same antigen is encountered again.
3. Effector phase: Upon subsequent exposure to the antigen, the memory T cells become activated and release cytokines, which recruit other immune cells (e.g. macrophages) to the site of inflammation. These cells cause tissue damage through various mechanisms, such as phagocytosis, degranulation, and the release of reactive oxygen species.
4. Chronic inflammation: The ongoing immune response can lead to chronic inflammation, which may result in tissue destruction and fibrosis (scarring).
Examples of conditions associated with delayed hypersensitivity include:
* Contact dermatitis (e.g. poison ivy, nickel allergy)
* Tuberculosis
* Leprosy
* Sarcoidosis
* Rheumatoid arthritis
* Type 1 diabetes mellitus
* Multiple sclerosis
* Inflammatory bowel disease (e.g. Crohn's disease, ulcerative colitis)
Peanut agglutinin (PNA) is a lectin, a type of carbohydrate-binding protein, found in peanuts. It is known to bind specifically to GalĪ²1-3GalNAc, a disaccharide present on glycoproteins and glycolipids of various cells. PNA has been used in research as a tool for identifying and isolating specific cell types, such as immature red blood cells (reticulocytes) and certain types of cancer cells, due to its affinity for these structures. However, it's important to note that peanut agglutinin may also have potential implications in the development of allergies to peanuts.
Drug hypersensitivity is an abnormal immune response to a medication or its metabolites. It is a type of adverse drug reaction that occurs in susceptible individuals, characterized by the activation of the immune system leading to inflammation and tissue damage. This reaction can range from mild symptoms such as skin rashes, hives, and itching to more severe reactions like anaphylaxis, which can be life-threatening.
Drug hypersensitivity reactions can be classified into two main types: immediate (or IgE-mediated) and delayed (or non-IgE-mediated). Immediate reactions occur within minutes to a few hours after taking the medication and are mediated by the release of histamine and other inflammatory mediators from mast cells and basophils. Delayed reactions, on the other hand, can take several days to develop and are caused by T-cell activation and subsequent cytokine release.
Common drugs that can cause hypersensitivity reactions include antibiotics (such as penicillins and sulfonamides), nonsteroidal anti-inflammatory drugs (NSAIDs), monoclonal antibodies, and chemotherapeutic agents. It is important to note that previous exposure to a medication does not always guarantee the development of hypersensitivity reactions, as they can also occur after the first administration in some cases.
The diagnosis of drug hypersensitivity involves a thorough medical history, physical examination, and sometimes skin or laboratory tests. Treatment typically includes avoiding the offending medication and managing symptoms with antihistamines, corticosteroids, or other medications as needed. In severe cases, emergency medical care may be required to treat anaphylaxis or other life-threatening reactions.
Hypersensitivity is an exaggerated or inappropriate immune response to a substance that is generally harmless to most people. It's also known as an allergic reaction. This abnormal response can be caused by various types of immunological mechanisms, including antibody-mediated reactions (types I, II, and III) and cell-mediated reactions (type IV). The severity of the hypersensitivity reaction can range from mild discomfort to life-threatening conditions. Common examples of hypersensitivity reactions include allergic rhinitis, asthma, atopic dermatitis, food allergies, and anaphylaxis.
Extrinsic allergic alveolitis is a type of lung inflammation that occurs in response to inhaling organic dusts or mold spores that contain allergens. It is also known as hypersensitivity pneumonitis. This condition typically affects people who have been repeatedly exposed to the allergen over a period of time, such as farmers, bird fanciers, and workers in certain industries.
The symptoms of extrinsic allergic alveolitis can vary but often include cough, shortness of breath, fever, and fatigue. These symptoms may develop gradually or suddenly, depending on the frequency and intensity of exposure to the allergen. In some cases, the condition may progress to cause permanent lung damage if it is not treated promptly.
Diagnosis of extrinsic allergic alveolitis typically involves a combination of medical history, physical examination, imaging studies such as chest X-rays or CT scans, and pulmonary function tests. In some cases, blood tests or bronchoscopy with lavage may also be used to help confirm the diagnosis.
Treatment for extrinsic allergic alveolitis typically involves avoiding further exposure to the allergen, as well as using medications such as corticosteroids to reduce inflammation and relieve symptoms. In severe cases, hospitalization and oxygen therapy may be necessary. With prompt and appropriate treatment, most people with extrinsic allergic alveolitis can recover fully and avoid long-term lung damage.
Skin tests are medical diagnostic procedures that involve the application of a small amount of a substance to the skin, usually through a scratch, prick, or injection, to determine if the body has an allergic reaction to it. The most common type of skin test is the patch test, which involves applying a patch containing a small amount of the suspected allergen to the skin and observing the area for signs of a reaction, such as redness, swelling, or itching, over a period of several days. Another type of skin test is the intradermal test, in which a small amount of the substance is injected just beneath the surface of the skin. Skin tests are used to help diagnose allergies, including those to pollen, mold, pets, and foods, as well as to identify sensitivities to medications, chemicals, and other substances.
2S albumins are a type of protein found in plants. They are part of the larger family of storage proteins, which are abundant in seeds and provide nutrients to the developing plant embryo. 2S albumins are characterized by their small size, stable structure, and ability to resist digestion in the gut, making them important allergens in some plants.
The name "2S albumins" refers to their sedimentation coefficient, which is a measure of their size and shape in an ultracentrifuge. These proteins typically have a molecular weight of around 8-16 kDa and consist of two subunits held together by disulfide bonds. They are found in a wide variety of plant species, including legumes, cereals, and nuts.
In addition to their role as allergens, 2S albumins have been studied for their potential health benefits. Some studies suggest that they may have antimicrobial, antioxidant, and anti-inflammatory properties, although more research is needed to confirm these effects and understand their mechanisms of action.
Contact dermatitis is a type of inflammation of the skin that occurs when it comes into contact with a substance that the individual has developed an allergic reaction to or that causes irritation. It can be divided into two main types: allergic contact dermatitis and irritant contact dermatitis.
Allergic contact dermatitis is caused by an immune system response to a substance, known as an allergen, which the individual has become sensitized to. When the skin comes into contact with this allergen, it triggers an immune reaction that results in inflammation and characteristic symptoms such as redness, swelling, itching, and blistering. Common allergens include metals (such as nickel), rubber, medications, fragrances, and cosmetics.
Irritant contact dermatitis, on the other hand, is caused by direct damage to the skin from a substance that is inherently irritating or corrosive. This can occur after exposure to strong acids, alkalis, solvents, or even prolonged exposure to milder irritants like water or soap. Symptoms of irritant contact dermatitis include redness, pain, burning, and dryness at the site of contact.
The treatment for contact dermatitis typically involves avoiding further exposure to the allergen or irritant, as well as managing symptoms with topical corticosteroids, antihistamines, or other medications as needed. In some cases, patch testing may be performed to identify specific allergens that are causing the reaction.
Food hypersensitivity is an umbrella term that encompasses both immunologic and non-immunologic adverse reactions to food. It is also known as "food allergy" or "food intolerance." Food hypersensitivity occurs when the body's immune system or digestive system reacts negatively to a particular food or food component.
Immunologic food hypersensitivity, commonly referred to as a food allergy, involves an immune response mediated by immunoglobulin E (IgE) antibodies. Upon ingestion of the offending food, IgE antibodies bind to the food antigens and trigger the release of histamine and other chemical mediators from mast cells and basophils, leading to symptoms such as hives, swelling, itching, difficulty breathing, or anaphylaxis.
Non-immunologic food hypersensitivity, on the other hand, does not involve the immune system. Instead, it is caused by various mechanisms, including enzyme deficiencies, pharmacological reactions, and metabolic disorders. Examples of non-immunologic food hypersensitivities include lactose intolerance, gluten sensitivity, and histamine intolerance.
It's important to note that the term "food hypersensitivity" is often used interchangeably with "food allergy," but it has a broader definition that includes both immunologic and non-immunologic reactions.
Hypersensitivity, Immediate: Also known as Type I hypersensitivity, it is an exaggerated and abnormal immune response that occurs within minutes to a few hours after exposure to a second dose of an allergen (a substance that triggers an allergic reaction). This type of hypersensitivity is mediated by immunoglobulin E (IgE) antibodies, which are produced by the immune system in response to the first exposure to the allergen. Upon subsequent exposures, these IgE antibodies bind to mast cells and basophils, leading to their degranulation and the release of mediators such as histamine, leukotrienes, and prostaglandins. These mediators cause a variety of symptoms, including itching, swelling, redness, and pain at the site of exposure, as well as systemic symptoms such as difficulty breathing, wheezing, and hypotension (low blood pressure). Examples of immediate hypersensitivity reactions include allergic asthma, hay fever, anaphylaxis, and some forms of food allergy.
Dentin sensitivity is a common dental condition characterized by the short, sharp pain or discomfort in response to external stimuli, such as cold air, hot or cold foods and drinks, sweet or sour substances, and physical touch. This pain is typically caused by the exposure of dentin, the hard tissue beneath the tooth's enamel, due to receding gums, tooth decay, or other factors that wear down or damage the protective enamel layer.
When the dentin is exposed, the microscopic tubules within it become sensitive to temperature and pressure changes, allowing external stimuli to reach the nerve endings inside the tooth. This results in the characteristic pain or discomfort associated with dentin sensitivity. Dentin sensitivity can be managed through various treatments, including desensitizing toothpaste, fluoride applications, and dental restorations, depending on the underlying cause of the condition.
Dinitrofluorobenzene (DNFB) is a chemical compound that is often used in laboratory settings for research purposes. It is an aromatic organic compound that contains two nitro groups and a fluorine atom attached to a benzene ring. Dinitrofluorobenzene is primarily known for its ability to act as a hapten, which means it can bind to proteins in the body and stimulate an immune response.
In medical research, DNFB has been used as a contact sensitizer to study the mechanisms of allergic contact dermatitis, a type of skin reaction that occurs when the immune system becomes sensitized to a particular substance and then reacts to it upon subsequent exposure. When applied to the skin, DNFB can cause a red, itchy, and painful rash in individuals who have been previously sensitized to the compound. By studying this reaction, researchers can gain insights into the immune responses that underlie allergic reactions more broadly.
It is important to note that dinitrofluorobenzene is not used as a therapeutic agent in clinical medicine and should only be handled by trained professionals in a controlled laboratory setting due to its potential hazards, including skin and eye irritation, respiratory problems, and potential long-term health effects.
Immunoglobulin E (IgE) is a type of antibody that plays a key role in the immune response to parasitic infections and allergies. It is produced by B cells in response to stimulation by antigens, such as pollen, pet dander, or certain foods. Once produced, IgE binds to receptors on the surface of mast cells and basophils, which are immune cells found in tissues and blood respectively. When an individual with IgE antibodies encounters the allergen again, the cross-linking of IgE molecules bound to the FcĪµRI receptor triggers the release of mediators such as histamine, leukotrienes, prostaglandins, and various cytokines from these cells. These mediators cause the symptoms of an allergic reaction, such as itching, swelling, and redness. IgE also plays a role in protecting against certain parasitic infections by activating eosinophils, which can kill the parasites.
In summary, Immunoglobulin E (IgE) is a type of antibody that plays a crucial role in the immune response to allergens and parasitic infections, it binds to receptors on the surface of mast cells and basophils, when an individual with IgE antibodies encounters the allergen again, it triggers the release of mediators from these cells causing the symptoms of an allergic reaction.
Anaphylaxis is a severe, life-threatening systemic allergic reaction that occurs suddenly after exposure to an allergen (a substance that triggers an allergic reaction) to which the person has previously been sensitized. The symptoms of anaphylaxis include rapid onset of symptoms such as itching, hives, swelling of the throat and tongue, difficulty breathing, wheezing, cough, chest tightness, rapid heartbeat, hypotension (low blood pressure), shock, and in severe cases, loss of consciousness and death. Anaphylaxis is a medical emergency that requires immediate treatment with epinephrine (adrenaline) and other supportive measures to stabilize the patient's condition.
An antigen is any substance that can stimulate an immune response, leading to the production of antibodies or activation of immune cells. In plants, antigens are typically found on the surface of plant cells and may be derived from various sources such as:
1. Pathogens: Plant pathogens like bacteria, viruses, fungi, and oomycetes have unique molecules on their surfaces that can serve as antigens for the plant's immune system. These antigens are recognized by plant pattern recognition receptors (PRRs) and trigger an immune response.
2. Endogenous proteins: Some plant proteins, when expressed in abnormal locations or quantities, can be recognized as foreign by the plant's immune system and elicit an immune response. These proteins may serve as antigens and are involved in self/non-self recognition.
3. Glycoproteins: Plant cell surface glycoproteins, which contain carbohydrate moieties, can also act as antigens. They play a role in plant-microbe interactions and may be recognized by both the plant's immune system and pathogens.
4. Allergens: Certain plant proteins can cause allergic reactions in humans and animals when ingested or inhaled. These proteins, known as allergens, can also serve as antigens for the human immune system, leading to the production of IgE antibodies and triggering an allergic response.
5. Transgenic proteins: In genetically modified plants, new proteins introduced through genetic engineering may be recognized as foreign by the plant's immune system or even by the human immune system in some cases. These transgenic proteins can serve as antigens and have been a subject of concern in relation to food safety and potential allergies.
Understanding plant antigens is crucial for developing effective strategies for plant disease management, vaccine development, and improving food safety and allergy prevention.
An allergen is a substance that can cause an allergic reaction in some people. These substances are typically harmless to most people, but for those with allergies, the immune system mistakenly identifies them as threats and overreacts, leading to the release of histamines and other chemicals that cause symptoms such as itching, sneezing, runny nose, rashes, hives, and difficulty breathing. Common allergens include pollen, dust mites, mold spores, pet dander, insect venom, and certain foods or medications. When a person comes into contact with an allergen, they may experience symptoms that range from mild to severe, depending on the individual's sensitivity to the substance and the amount of exposure.
Ovary (botany)
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Food Allergy Research & Education
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Hydrolyzed vegetable protein
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Allergy37
- Aims: To identify changes of peripheral immune signatures during oral food challenges (OFC) that correlate with the clinical outcome in patients with peanut allergy (PA). (sdu.dk)
- The prevalence of peanut allergy appears to have increased in recent decades. (nih.gov)
- Other than a family history of peanut allergy and the presence of atopy, there are no known risk factors. (nih.gov)
- We used data from the Avon Longitudinal Study of Parents and Children, a geographically defined cohort study of 13,971 preschool children, to identify those with a convincing history of peanut allergy and the subgroup that reacted to a double-blind peanut challenge. (nih.gov)
- peanut allergy was confirmed by peanut challenge in 23 of 36 children tested. (nih.gov)
- Confirmation of these risk factors in future studies could lead to new strategies to prevent sensitization in infants who are at risk for subsequent peanut allergy. (nih.gov)
- A recent landmark clinical trial and other emerging data suggest that peanut allergy can be prevented through introduction of peanut-containing foods beginning in infancy. (mssm.edu)
- Objectives: Prompted by these findings, along with 25 professional organizations, federal agencies, and patient advocacy groups, the National Institute of Allergy and Infectious Diseases facilitated development of addendum guidelines to specifically address the prevention of peanut allergy. (mssm.edu)
- Results: The addendum provides three separate guidelines for infants at various risk levels for the development of peanut allergy and is intended for use by a wide variety of health care providers. (mssm.edu)
- Conclusions: Guidelines have been developed for early introduction of peanut-containing foods into the diets of infants at various risk levels for peanut allergy. (mssm.edu)
- Treatment of peanut allergy and colitis in mice via the intestinal release of butyrate from polymeric micelles. (uchicago.edu)
- Peanut allergy is considered to be the most common cause for food-induced anaphylaxis. (kl.ac.at)
- Therefore, we aimed to define new T-cell target genes in Ara h 2-specific T cells and to investigate the possibility of using them as biomarkers of peanut allergy in peripheral blood mononuclear cells (PBMCs). (kl.ac.at)
- Objective Peanut allergy (PA) clearly has a heritable component. (wustl.edu)
- Data Sources PubMed was searched with no time limitations using key terms human leukocyte antigen, HLA, MHC, peanut, peanut hypersensitivity, and peanut allergy. (wustl.edu)
- Early studies using candidate gene approaches found associations between PA and HLA-DR and -DQ alleles (HLA-DRB1ā08 and DQB1ā06:03P) when comparing subjects with peanut allergy with nonallergic unrelated control groups. (wustl.edu)
- No significant associations were found between siblings with and without peanut allergy. (wustl.edu)
- However, a recent large genomewide association study of patients with peanut allergy and their family members found 2 PA-associated single-nucleotide polymorphisms (rs9275596 and rs7192) mapping to regions involving the HLA-DR and HLA-DQ genes. (wustl.edu)
- You should not use this medication if you have a peanut allergy as it can trigger a hypersensitivity reaction. (medzino.com)
- Sunset yellow (E110) is another ingredient that has been linked to hypersensitivity reactions, especially in people who have an aspirin allergy. (medzino.com)
- Allergy is an overactive immune (hypersensitivity) reaction to a harmless entity sensed as dangerous by the immune system. (bdbiosciences.com)
- Some examples of type I hypersensitivity reactions include food allergy, allergic rhinitis, allergic bronchial asthma, atopic eczema, drug allergy and anaphylactic shock. (bdbiosciences.com)
- The Peanut allergy is a distinct kind of food allergy and are different from nut allergies. (food-allergydata.com)
- This particular allergy is type 1 hypersensitivity reaction to the dietary substances related to the peanuts thus causing reaction. (food-allergydata.com)
- It should be noted that gluten is not a common food allergy , and true gluten hypersensitivity, or celiac disease , is mediated by another type of antibody (not IgE but IgA) and also leads to different symptoms (including chronic abdominal discomfort, nausea, vomiting, change in stool , and anemia ). (medicinenet.com)
- Allergy or hypersensitivity is an exaggerated response of the immune system against certain substances that are otherwise harmless. (medicinenet.com)
- 47% (697/1489) of 0-5 year-old children seen in private practice had food allergy (175 with food-associated anaphylaxis), most commonly to peanut, egg, cows milk and cashew. (mja.com.au)
- That's what is called an immediate allergy (also known as an IgE hypersensitivity reaction). (drhyman.com)
- It is called a delayed allergy (or IgG delayed hypersensitivity reaction). (drhyman.com)
- Methods We conducted a systematic review and individual participant data meta-analysis of studies that reported at least 50 individuals with peanut allergy reacting to peanut at double-blind, placebo-controlled food challenge (DBPCFC) and were published between January 2010 and September 2020. (tno.nl)
- This equates to 1 and 6 anaphylaxis events per 2500 patients exposed to an ED01 or ED05 dose, respectively, in the broader population of individuals with peanut allergy. (tno.nl)
- children with peanut allergy may have been sensitized by topical creams containing peanut oil used to treat rashes. (msdmanuals.com)
- Allergy diagnostics are performed to identify allergens like mold, bee stings and peanuts, pet dander, which can cause allergies. (nybpost.com)
- An allergy is an immune system hypersensitivity disorder. (nybpost.com)
- I have a kid with a severe peanut allergy, and honestly, I could not agree more with the majority of this article. (schneier.com)
- Fungi were noted to affect humans through direct infections, allergy and hypersensitivity and by the production of toxic metabolites. (cdc.gov)
- The lower prevalence of peanut allergy in China (but not in Chinese immigrants eating a Western diet) has been attributed to boiling of peanuts as opposed to other thermal methods. (medscape.com)
Allergies11
- all things related to peanut allergies. (wikidata.org)
- Many people equate mold toxin hypersensitivity to peanut allergies. (journeyofresilience.com)
- TE was administered for 60 days (in peanut allergies should not local edema, hypersensitivity reactions. (sil-usa.com)
- As someone who has personally dealt with allergies for most of my life, I understand the impact that hypersensitivity can have on daily activities and overall well-being. (vectorlinux.com)
- In the most severe cases the peanut allergies can result in anaphylaxis. (food-allergydata.com)
- The most common examples to Type I hypersensitivity are food allergies, such as to peanuts or shellfish, which affect 15 million Americans and approximately 8 percent of children. (nd.edu)
- That means being aware of potential allergies and adverse reactions they may have to certain foods, including peanuts. (allfrbulldogs.com)
- Allergies to peanuts in French Bulldogs can manifest in various ways. (allfrbulldogs.com)
- When most people think of food allergies, they usually imagine someone eating a peanut and ending up in the emergency room with a swollen tongue, hives, and not being able to breathe. (drhyman.com)
- This is compounded by the fact that SOME people who have peanut allergies are also grossly misinformed about their own ailment. (schneier.com)
- It was even harder for our "friends and relatives" who don't spend a significant portion of their time reading about peanut allergies and food. (schneier.com)
Allergens10
- Hypersensitivity refers to an abnormal immune response to harmless substances known as allergens. (vectorlinux.com)
- When the immune system overreacts to these allergens, it triggers a cascade of events that result in various types of hypersensitivity reactions. (vectorlinux.com)
- An example of Type IV hypersensitivity is contact dermatitis caused by exposure to certain chemicals or allergens like poison ivy. (vectorlinux.com)
- Allergens can be airborne (e.g., pollen, dust) or can come from the food ingested (e.g., peanut, eggs, shellfish), medications consumed or substances that come into contact with the skin (e.g., latex, insect bite). (bdbiosciences.com)
- The most common allergens in adults are peanuts, tree nuts, and shellfish. (medicinenet.com)
- Through the new research, Bilgicer and his group designed a special molecule, called a heterobivalent inhibitor ( HBI ), which when introduced into a person's bloodstream can, in essence, out-compete allergens like egg or peanut proteins in their race to attach to mast cell receptors. (nd.edu)
- Their next set of targets are a variety of allergens that affect humans - including peanuts, penicillin and dust mites - and they will design HBIs that would be successful inhibitors for each. (nd.edu)
- Allergens are extracts of certain foods, animal insects, pollen, or molds which are used to test a person for hypersensitivity to specific substances. (cdc.gov)
- Whether it is peanuts, tree nuts, beef (alpha gal allergens), fish, or even frog legs, most studies of frying have shown that the food allergens are preserved. (medscape.com)
- Of note, roasting has been shown consistently to increase immunoglobulin E binding of peanut allergens (including the major allergens Ara h 1 and Ara h 2). (medscape.com)
Reaction8
- Type I hypersensitivity, also known as immediate hypersensitivity, is the most common form of allergic reaction. (vectorlinux.com)
- Type I hypersensitivity reaction, also known as anaphylactic response, is characterized by a rapid Ig-E antibody production. (bdbiosciences.com)
- Type III hypersensitivity reaction is also known as immune-complex reaction. (bdbiosciences.com)
- A fourth type of hypersensitivity is classified as delayed hypersensitivity reaction (DHR) and is characterized by infiltration of antigen-specific T cells. (bdbiosciences.com)
- Hypersensitivity reactions which occur within minutes of exposure to challenging antigen due to the release of histamine which follows the antigen-antibody reaction and causes smooth muscle contraction and increased vascular permeability. (ucdenver.edu)
- Objective Our aim was to determine (1) the rate of anaphylaxis in response to low-level peanut exposure and (2) the reproducibility of reaction thresholds (and anaphylaxis) at food challenge. (tno.nl)
- You must ingest the peanut protein to have a severe allergic reaction. (schneier.com)
- Farm er's lung disease was described as a hypersensitivity reaction which occurs in the lung in response to inhaled thermophilic actinomycetes and certain fungi. (cdc.gov)
Different types of hypersensitivity2
- In this article, I will dive deep into the different types of hypersensitivity reactions and provide insights from my own experiences. (vectorlinux.com)
- Understanding the different types of hypersensitivity reactions, including personal experiences, can provide valuable insights into managing these conditions. (vectorlinux.com)
Shellfish1
- Personally, I have experienced Type I hypersensitivity reactions when exposed to certain foods like peanuts or shellfish, resulting in immediate itching, hives, and swelling. (vectorlinux.com)
Soya1
- Hanifin (4) found that for eczema sufferers the most common food culprits were eggs, milk, peanuts, seafood, wheat and soya. (foodcanmakeyouill.co.uk)
Milk2
- Egg, milk and peanut were the most common culprits. (foodcanmakeyouill.co.uk)
- qualitative analysis, milk hypersensitivity, lactose intolerance. (bvsalud.org)
Anaphylaxis2
- The double monoclonal sandwich ELISA was applied to quantify absorbed Ara h 2 and 6, and the basophil histamine release assay and the human passive cutaneous anaphylaxis test were utilized to study the absorption kinetics of immunologically intact peanut proteins. (lu.se)
- Conclusion Around 5% of individuals reacting to an ED01 or ED05 level of exposure to peanut might develop anaphylaxis in response to that dose. (tno.nl)
Allergen3
- Type IV hypersensitivity reactions are delayed and typically manifest hours to days after exposure to an allergen. (vectorlinux.com)
- Type 1 hypersensitivity involves the production of Ig-E antibodies against an allergen. (bdbiosciences.com)
- Studies implicate leaking of the allergen from the peanut into the boiling water as an explanation for the reduced allergenicity of boiled peanuts [ 3 ] as well as cashews. (medscape.com)
Reactions to peanuts1
- Avoidance is the only measure to prevent anaphylactic reactions to peanuts. (kl.ac.at)
Atopic4
- Burks et al (2) evaluated 46 patients with atopic dermatitis for food hypersensitivity. (foodcanmakeyouill.co.uk)
- Atopic dermatitis: clinical relevance of food hypersensitivity reactions. (foodcanmakeyouill.co.uk)
- 6) Sampson HA, McCaskill CC. Food hypersensitivity and atopic dermatitis: evaluation of 113 patients. (foodcanmakeyouill.co.uk)
- Overview of Allergic and Atopic Disorders Allergic (including atopic) and other hypersensitivity disorders are inappropriate or exaggerated immune reactions to foreign antigens. (msdmanuals.com)
Occur2
- Sensitization to peanut protein may occur in children through the application of peanut oil to inflamed skin. (nih.gov)
- Digestive issues: Vomiting and diarrhea may occur after consuming peanuts. (allfrbulldogs.com)
Prevalence2
- Background - Prevalence, incidence and natural history of food hypersensitivity (FHS) and its trends in an unselected cohort of older children are unclear.Methods - A birth cohort born on the Isle of Wight (UK) between 2001 and 2002 was followed up prospectively. (lsbu.ac.uk)
- Using food challenges and/or a good clinical history, the cumulative incidence of food hypersensitivity (FHS) in the first decade of life was 64 of 947 (6.8%, 95% CI: 5.2-8.4), while the prevalence of FHS at 10 years was 30 of 827 (3.6%, 95% CI: 2.54-5.15). (lsbu.ac.uk)
Allergic to peanuts2
- A small amount of peanut dust or oil can kill a person who is allergic to peanuts, and mold toxins are capable of causing the same reactions. (journeyofresilience.com)
- While not all French Bulldogs will be allergic to peanuts, it's important to be knowledgeable about the possible risks and take necessary precautions. (allfrbulldogs.com)
Children with peanut1
- We first prospectively collected data on the whole cohort and then collected detailed information retrospectively by interview from the parents of children with peanut reactions and of children from two groups of controls (a random sample from the cohort and a group of children whose mothers had a history of eczema and who had had eczema themselves in the first six months of life). (nih.gov)
Aflatoxin contaminated1
- Studies have indicated the inhalation of aflatoxin contaminated dust by chemical engineers working with contaminated peanut dust and biochemists working to purify aflatoxins by preparative thin layer chromatography. (cdc.gov)
Protein4
- The purpose of this study was to quantify the absorption and to determine the absorption kinetics of immunoreactive peanut protein in relation to the allergic response in human. (lu.se)
- CONCLUSION: Ingested peanut protein is absorbed systemically and retains its immunoreactive capacity in human serum. (lu.se)
- Peanuts are a fantastic source of protein that can provide your pup with the fuel they need to stay active and playful. (allfrbulldogs.com)
- Ara h1, a protein found in peanuts, is the main culprit behind allergic reactions. (allfrbulldogs.com)
Proteins1
- and peanut proteins can circulate for at least 48 hours in the bloodstream. (lu.se)
Dust1
- Dust mite and peanut). (pds.org.ph)
Adults1
- Children, and adults too, can often have hypersensitivity to lights , sounds , smells , textures and tastes which can cause a sensory overload. (babygo.uk)
Disorders2
- 1 Type II hypersensitivity reactions are common in some types of autoimmune diseases, such as autoimmune neutropenia of rheumatoid disorders . (bdbiosciences.com)
- Our sensory peanut ball is the perfect tool for children who have sensory disorders or Autism (ASD) and be really beneficial to help desensitise them to senses they can often find overwhelming. (babygo.uk)
CONCLUSION1
- Conclusion: We showed that peripheral immune signatures reflected dynamics of clinical outcome during OFC with peanut. (sdu.dk)
Nuts1
- So grab yourself a handful of peanuts (or maybe another snack if you're not into nuts) and let's uncover the truth about French Bulldogs and their love affair with these little legumes. (allfrbulldogs.com)
Antigens1
- Type II hypersensitivity is characterized by Ig-M and Ig-G antibodies that bind to cell surface antigens inducing activation of complement cascades and phagocytosis. (bdbiosciences.com)
Foods2
- Topics addressed include the definition of risk categories, appropriate use of testing (specific IgE measurement, skin prick tests, and oral food challenges), and the timing and approaches for introduction of peanut-containing foods in the health care provider's office or at home. (mssm.edu)
- He said the number of US schools declaring themselves to be entirely "nut free"-banning staples like peanut butter, homemade baked goods and any foods without detailed ingredient labels-was rising, despite clear evidence that such restrictions were unnecessary. (schneier.com)
Rheumatoid1
- Personally, I have not experienced Type III hypersensitivity, but conditions like systemic lupus erythematosus (SLE) and rheumatoid arthritis are examples of immune complex diseases. (vectorlinux.com)
Involves1
- Type II hypersensitivity involves the destruction of target cells by antibodies. (vectorlinux.com)
Occurs1
- Type III hypersensitivity occurs when there is an excessive formation of immune complexes in the bloodstream. (vectorlinux.com)
Serum1
- This type of hypersensitivity is observed in serum sickness arthritis and glomerulonephritis. (bdbiosciences.com)
Ingredient1
- Hypersensitivity to this drug, or to any ingredient in the formulation, including any non-medicinal ingredient, or component of the container. (pfizermedicalinformation.ca)
Severe1
- If your French Bulldog has a hypersensitivity to Ara h1, they may experience severe allergic reactions when exposed to peanuts. (allfrbulldogs.com)
Ingredients3
- 4. Hypersensitivity to any of the ingredients. (who.int)
- The inactive ingredients in Progesterone Micronized are: Peanut oil NF, Gelatin NF, Glycerin USP, Lecithin NF, Titanium dioxide USP, D&C Yellow No. 10, and FD&C Red No. 40. (medzino.com)
- This medication contains peanut oil as part of its inactive ingredients. (medzino.com)
Antibodies1
- Other types of antibodies such as Ig-A have also been described in type III hypersensitivity. (bdbiosciences.com)
Dietary1
- Peanuts are rich in dietary fiber, which aids in digestion and can help prevent constipation in French Bulldogs. (allfrbulldogs.com)
Medication1
- One personal experience with Type II hypersensitivity involved a medication I was prescribed. (vectorlinux.com)