A parvalbumin allergy case was successfully treated with oral immunotherapy using hypoallergenic fish

Ugajin, Tsukasa; Kobayashi, Yukihiro; Takayama, Kaoru; Yokozeki, Hiroo

doi:10.1016/j.alit.2021.03.003

Cited by 5 publications

(7 citation statements)

References 10 publications

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“…5,6 Parvalbumin (10-12 kDa), identified as the major fish allergen, is a heatstable and intracellular EF-hand calcium-binding protein and its related allergic mechanism remains to be studied. 7,8 Dendritic cells (DCs) were named for their star-shaped pleomorphic features or dendrites on their surface. They could absorb various antigens and present them to different immune cells after processing.…”

Section: Introductionmentioning

confidence: 99%

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Fish allergens of turbot (Scophthalmus maximus) parvalbumin triggers food allergy via inducing maturation of bone marrow derived dendritic cells and driving Th2 immune response

Huang

et al. 2022

Food Funct.

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Section: Introductionmentioning

confidence: 99%

“…5,6 Parvalbumin (10–12 kDa), identified as the major fish allergen, is a heat-stable and intracellular EF-hand calcium-binding protein and its related allergic mechanism remains to be studied. 7,8…”

Section: Introductionmentioning

confidence: 99%

Fish allergens of turbot (Scophthalmus maximus) parvalbumin triggers food allergy via inducing maturation of bone marrow derived dendritic cells and driving Th2 immune response

Huang

et al. 2022

Food Funct.

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“…Food allergy is characterized by immune cross-reactivity, and the antigen epitope of the allergen is the basis of causing an allergic reaction. Epitope composition and spatial conformation characteristics determine its antigen specificity [ 32 ].…”

Section: Allergy Mechanism Of Various Food Allergensmentioning

confidence: 99%

Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy

Huang

Liang

et al. 2023

Molecules

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Food allergies are a serious food safety and public health issue. Soybean, dairy, aquatic, poultry, and nut products are common allergens inducing allergic reactions and adverse symptoms such as atopic dermatitis, allergic eczema, allergic asthma, and allergic rhinitis. Probiotics are assumed as an essential ingredient in maintaining intestinal microorganisms’ composition. They have unique physiological roles and therapeutic effects in maintaining the mucosal barrier, immune function, and gastrointestinal tract, inhibiting the invasion of pathogenic bacteria, and preventing diarrhea and food allergies. Multiple pieces of evidence reveal a significant disruptive effect of probiotics on food allergy pathology and progression mechanisms. Thus, this review describes the allergenic proteins as an entry point and briefly describes the application of probiotics in allergenic foods. Then, the role of probiotics in preventing and curing allergic diseases by regulating human immunity through intestinal flora and intestinal barrier, modulating host immune active cells, and improving host amino acid metabolism are described in detail. The anti-allergic role of probiotics in the function and metabolism of the gastrointestinal tract has been comprehensively explored to furnish insights for relieving food allergy symptoms and preventing food allergy.

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“…Furthermore, with the rapid development of the seafood industry, numerous aquatic foods are now widely used as ingredients and additives in daily life, leading to an increase in accidental ingestion cases [ 7 ]. Notably, there have been reported cases of individuals experiencing atopic dermatitis after coming in contact with fish [ 8 ]. These findings highlight the growing diversification and severity of food allergies, necessitating the development of specific and effective strategies beyond simple avoidance methods.…”

Section: Introductionmentioning

confidence: 99%

Intervention Efficacy of Slightly Processed Allergen/Meat in Oral Immunotherapy for Seafood Allergy: A Systematic Review, Meta-Analysis, and Meta-Regression Analysis in Mouse Models and Clinical Patients

Han,

Wang,

Chen

et al. 2024

Nutrients

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Background: Seafood allergy is a significant global health concern that greatly impacts a patient’s quality of life. The intervention efficacy of oral immunotherapy (OIT), an emerging intervention strategy, for seafood allergy remains controversial. This study aimed to perform a systematic review and meta-analysis to evaluate the efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. Methods: A comprehensive literature search was performed in four mainstream databases and the EBSCOhost database to identify all relevant case–control and cohort studies. The aim was to elucidate the intervention efficacy, encompassing various processing methods and assessing the efficacy of multiple major allergens in OIT. Results: The meta-analysis included five case–control studies on crustacean allergens in mouse models and 11 cohort studies on meat from fish and crustacea in clinical patients for final quantitative assessments. In mouse models, crustacean allergen substantially decreased the anaphylactic score after OIT treatment (mean difference (MD) = −1.30, p < 0.01). Subgroup analyses with low-level heterogeneities provided more reliable results for crab species (MD = −0.63, p < 0.01, I2 = 0), arginine kinase allergen (MD = −0.83, p < 0.01, I2 = 0), and Maillard reaction processing method (MD = −0.65, p < 0.01, I2 = 29%), respectively. In clinical patients, the main meta-analysis showed that the slightly processed meat significantly increased the incidence rate of oral tolerance (OT, incidence rate ratio (IRR) = 2.90, p < 0.01). Subgroup analyses for fish meat (IRR = 2.79, p < 0.01) and a simple cooking treatment (IRR = 2.36, p = 0.01) also demonstrated a substantial increase in the incidence rate of OT. Sensitivity and meta-regression analyses successfully identified specific studies contributing to heterogeneity in mouse models and clinical patients, although these studies did not impact the overall significant pooled effects. Conclusions: This meta-analysis provides preliminary evidence for the high intervention efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. The Maillard reaction and cooking processing methods may emerge as potentially effective approaches to treating allergen/meat in OIT for clinical patients, offering a promising and specific treatment strategy for seafood allergy. However, these findings should be interpreted cautiously, and further supporting evidence is necessary.

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A parvalbumin allergy case was successfully treated with oral immunotherapy using hypoallergenic fish

Cited by 5 publications

References 10 publications

Fish allergens of turbot (Scophthalmus maximus) parvalbumin triggers food allergy via inducing maturation of bone marrow derived dendritic cells and driving Th2 immune response

Fish allergens of turbot (Scophthalmus maximus) parvalbumin triggers food allergy via inducing maturation of bone marrow derived dendritic cells and driving Th2 immune response

Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy

Intervention Efficacy of Slightly Processed Allergen/Meat in Oral Immunotherapy for Seafood Allergy: A Systematic Review, Meta-Analysis, and Meta-Regression Analysis in Mouse Models and Clinical Patients

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