Abrogation of Oral Tolerance by Feeding Encapsulated Antigen

Barone, K.Siobhan; Reilly, Melinda; Flanagan, Michael; Michael, J.Gabriel

doi:10.1006/cimm.1999.1603

Cited by 50 publications

(23 citation statements)

References 24 publications

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“…8 Ag placed in acrylic microspheres, and thereby protected from both acid denaturation and enzymatic proteolysis, can induce allergy in animals previously tolerant to ovalbumin (OVA). 9 …”

Section: Antigen Uptake Dissemination and Presentationmentioning

confidence: 99%

Molecular and cellular mechanisms of food allergy and food tolerance

Chinthrajah

Hernandez

Boyd

et al. 2016

Journal of Allergy and Clinical Immunology

249

185

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Ingestion of innocuous antigens, including food proteins, normally results in local and systemic immune nonresponsiveness in a process termed oral tolerance. Oral tolerance to food proteins is likely to be intimately linked to mechanisms that are responsible for gastrointestinal tolerance to large numbers of commensal microbes. Here, we review our current understanding of the immune mechanisms responsible for oral tolerance and how perturbations in these mechanisms may promote the loss of oral tolerance and development of food allergies. Roles for the commensal microbiome in promoting oral tolerance, and the association of intestinal dysbiosis with food allergy, are discussed. Growing evidence supports cutaneous sensitization to food antigens as one possible mechanism leading to the failure to develop or loss of oral tolerance. A goal of immunotherapy for food allergies is to induce sustained desensitization, or even true long-term oral tolerance, to food allergens through mechanisms that may in part overlap with those associated with the development of natural oral tolerance.

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“…8 Ag placed in acrylic microspheres, and thereby protected from both acid denaturation and enzymatic proteolysis, can induce allergy in animals previously tolerant to ovalbumin (OVA). 9 …”

Section: Antigen Uptake Dissemination and Presentationmentioning

confidence: 99%

Molecular and cellular mechanisms of food allergy and food tolerance

Chinthrajah

Hernandez

Boyd

et al. 2016

Journal of Allergy and Clinical Immunology

249

185

View full text Add to dashboard Cite

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“…In animal models, factors that disrupt normal digestion and antigen processing have been shown to result in a breakdown in oral tolerance induction [16,17]. The GI tract is lined by a single layer of epithelium that covers a stroma of loose connective tissue populated by lymphocytes.…”

Section: Gi Mucosal Immunitymentioning

confidence: 99%

Oral immunotherapy for food allergy

Scurlock¹,

Burks²,

Jones

2009

Curr Allergy Asthma Rep

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Food allergy is an increasingly prevalent disorder with potentially life-threatening complications that requires life-altering changes in dietary habits and psychosocial interactions. The standard of care presently includes strict dietary elimination of the implicated allergen and ready access to injectable epinephrine; however, no active, definitive therapeutic options exist for food-allergic patients. Although the detailed immunologic mechanisms underlying the development of food allergy are still being fully defined, food allergy appears to be the direct result of a breakdown in oral tolerance. Thus, current therapeutic approaches to food allergy are focused on modulating the immunologic response to food proteins to promote induction of oral tolerance. In this review, we examine gastrointestinal mucosal immunity and the mechanisms of oral tolerance, as well as the breakdown in oral tolerance that promotes food allergy, and we also explore novel therapeutic interventions for treatment of food allergy.

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“…The GI tract has several mechanical barriers to prevent the absorption of foreign antigens. Gastric acid digests the proteins, rendering them less antigenic [4]. Other factors like secretary IgA in the GI tract, binds foreign protein, whereas mucous secretion and peristalsis helps the gut to clear its antigenic load.…”

Section: Pathogenesismentioning

confidence: 99%

Food Allergy Overview in Children

Ramesh

2007

Clinic Rev Allerg Immunol

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Food allergies have increased significantly in the past decade. An accurate history is crucial in approaching the management. At the outset, food intolerance must be distinguished from food allergies and, furthermore, these allergies should be classified into either an IgE, Non-IgE, or a mixed response. The clinical features vary from life-threatening anaphylaxis to milder IgE-mediated responses, atopic dermatitis, and gastrointestinal symptoms. The severity of the reaction and the potential risk for anaphylaxis on reexposure should be assessed. Milk, soy, egg, wheat, and peanut allergies are common in children, whereas peanut, tree nut, fish, shell fish allergies, and allergies to fruits and vegetables are common in adults. Structural proteins are important determinants of the severity of the reactions and may often predict the natural history and cross reactivity. Diagnostic work up must be guided by the clinical history. Skin testing and food-specific IgE done by standard methods are very useful, whereas oral challenges may be indicated in some situations. Majority of the patients outgrow their allergies to milk, soy, egg, and wheat, and some to peanut also, therefore, patients should be periodically reassessed. Novel diagnostic techniques which detect specific allergenic epitopes have been developed. Several newer therapies are promising.

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Abrogation of Oral Tolerance by Feeding Encapsulated Antigen

Cited by 50 publications

References 24 publications

Molecular and cellular mechanisms of food allergy and food tolerance

Molecular and cellular mechanisms of food allergy and food tolerance

Oral immunotherapy for food allergy

Food Allergy Overview in Children

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