Basic Aspects of Allergy and Hypersensitivity Reactions

Pali‐Schöll, Isabella; Jensen‐Jarolim, Erika

doi:10.1007/978-4-431-88315-9_1

Cited by 4 publications

(2 citation statements)

References 68 publications

(69 reference statements)

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“…IgE is an immunoglobulin whose immune function is combined with mast cells and basophils (18). Therefore, the serum concentration of IgE is the key to determining allergenicity (19). Here, the relative concentration of IL-4 in the roasted peanut group was greater than other peanut products, while the relative concentration of IFN-γ in the roasted peanut group was lower compared to the other peanut products ( Figure 5C).…”

Section: Discussionmentioning

confidence: 94%

Boiling and roasting treatment affecting the peanut allergenicity

et al. 2018

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Background: Peanut allergy appears to be less prevalent in other parts of the world than North America and several European countries, and it has been proposed difference in cooking practices may be responsible. In this study, the boiling and roasting processes were investigated to find a potential method to enhanced or reduce the allergenicity. Methods: The allergenicity of different peanut products, as reflected by changes in ethology (diarrhea and weight loss) and pathology (splenomegaly and jejunum breakage) were observed, and relevant serological indexes were determined after feeding different peanut products. Different peanut proteins were used to analyze the ability to resistance digestion in simulated gastric fluid (SGF). Ultraviolet spectrum and CD spectra were used to analyze structure changes of Ara h 2 in roasting and boiling treatment. Results: In the detection of the corresponding serological indicators, boiled peanuts show a lower sensitization than roasted and raw peanuts. SGF experiments demonstrated an increased resistance of roasted peanut protein to digestion. The results of ultraviolet spectrum and CD spectra showed that the roasting and boiling causes altered structures of the Ara h 2 peanut allergens. Conclusions: The summary show that different thermal processing may affect the structure and immunoreactivity, and the sensitization of roasted or boiled peanuts will be enhanced or reduced.

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Section: Discussionmentioning

confidence: 94%

Boiling and roasting treatment affecting the peanut allergenicity

et al. 2018

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“…The physiology of type I hypersensitivity reactions involves the change from normal IgM/IgG antibody reaction to an IgE mediated reaction against a certain allergen during sensitization. The development of type I hypersensitivity consists of three phases: (1) the allergy-induction phase; (2) the allergystimulation phase; and (3) the effector phase [4] . Available choices for the effective management of AFRS were not previously studied thoroughly.…”

Section: Introductionmentioning

confidence: 99%

The Relationship Between Systemic Steroid Therapy and the Level of Serum Ige in Allergic Fungal Rhinosinusitis

Zeid

Mohammed

El-Fouly

et al. 2016

Zagazig University Medical Journal

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Background: Adequate study of allergic fungal rhinosinusitis (AFRS) helped better understanding of the nature of the disease. It involves immediate hypersensitivity to fungus present in the nose and sinuses. This involves immunoglobulin E. Therefore the presence of serum IgE indicates the presence of the allergic reaction.The objective is to evaluate the relationship between systemic steroid therapy and the level of serum IgE in allergic fungal rhinosinusitis indicating adequate therapy. This is a prospective study. Subjects and Methods: Forty patients diagnosed as allergic fungal sinusitis were randomly divided into two equal groups: group A was given postoperative systemic steroids and local steroids, while group B was not given systemic steroids (local steroids only). The patients were followed up for three and six months by testing IgE levels in blood. Results: The total number of patients who had more than 10% increase in serum IgE after 6 months post-operative was 18 patients. Six of them were from group A (Systemic steroids) and 12 were from group B (Local steroids). Conclusion:There was a strong relation between systemic steroid therapy and the level of serum IgE. Thus, AFS should be treated by systemic steroids for a prolonged period after adequate clearance of the sinuses. Patients should be followed up at close intervals post-operative using serum Ig E as it can indicate increased fungal load and the need for further treatment.

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Mechanism of Type I Hypersensitivity

Zhou

2012

Multidisciplinary Approaches to Allergies

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The increasing prevalence of allergic disorders is currently a serious problem with public health. Understanding of the mechanisms underlying allergies (type hypersensitivity or immediate reactions) will enabl a e us to improve our treatment with allergic diseases. In thi t s chapter, the features of type hypersensitivity reactions and the maj a or components involved as well as their potential roles in th t e induct d d ion and regu d lation of allergic responses are discussed. A half century ago, Gell and Coom d b m s classifi f f ed t d h t e hypersensitivity reactions into four types f f based on the immunologic mechanisms related to the symptoms in the organism (Gell and Coombs, 1963). Though this classification has many limitations since hypersensitive react y y ions always showed mixed pathological mechanisms, it is still widely accepted today a a . Here, we will present our insights on the basic mechanism of type hypersensitivity reactions. Multidisciplinary Approaches to Allergies

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Basic Aspects of Allergy and Hypersensitivity Reactions

Cited by 4 publications

References 68 publications

Boiling and roasting treatment affecting the peanut allergenicity

Boiling and roasting treatment affecting the peanut allergenicity

The Relationship Between Systemic Steroid Therapy and the Level of Serum Ige in Allergic Fungal Rhinosinusitis

Mechanism of Type I Hypersensitivity

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