Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens

Vojdani, Aristo

doi:10.1186/1743-7075-6-22

Cited by 38 publications

(32 citation statements)

References 46 publications

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“…We also took extra precautions that the various antigen preparations were not contaminated with gluten during lab work. Each food item was ground at 4˚C using a food processor, and extraction buffers and reagents, such as Coco buffer (0.55% NaHCO 3 , 1% NaCl) and 70% ethanol were added [15].…”

Section: Preparation Of Food Extracts and Tissue Antigensmentioning

confidence: 99%

Cross-Reaction between Gliadin and Different Food and Tissue Antigens

Vojdani¹,

Tarash²

2013

FNS

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A subgroup of coeliac disease patients continues to experience symptoms even on a gluten-free diet (GFD). We attempted to determine whether these symptoms could be due to either cross-contamination with gluten-containing foods or cross-reactivity between α-gliadin and non-gluten foods consumed on a GFD. We measured the reactivity of affinity-purified polyclonal and monoclonal α-gliadin 33-mer peptide antibodies against gliadin and additional food antigens commonly consumed by patients on a GFD using ELISA and dot-blot. We also examined the immune reactivity of these antibodies with various tissue antigens. We observed significant immune reactivity when these antibodies were applied to cow's milk, milk chocolate, milk butyrophilin, whey protein, casein, yeast, oats, corn, millet, instant coffee and rice. To investigate whether there was cross-reactivity between α-gliadin antibody and different tissue antigens, we measured the degree to which this antibody bound to these antigens. The most significant binding occurred with asialoganglioside, hepatocyte, glutamic acid decarboxylase 65, adrenal 21-hydroxylase, and various neural antigens. The specificity of anti-α-gliadin binding to different food and tissue antigens was demonstrated by absorption and inhibition studies. We also observed significant cross-reactivity between α-gliadin 33-mer and various food antigens, but some of these reactions were associated with the contamination of non-gluten foods with traces of gluten. The consumption of cross-reactive foods as well as gluten-contaminated foods may be responsible for the continuing symptoms presented by a subgroup of patients with coeliac disease. The lack of response of some CD patients may also be due to antibody cross-reactivity with non-gliadin foods. These should then be treated as gluten-like peptides and should also be excluded from the diet when the GFD seems to fail.

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Section: Preparation Of Food Extracts and Tissue Antigensmentioning

confidence: 99%

Cross-Reaction between Gliadin and Different Food and Tissue Antigens

Vojdani¹,

Tarash²

2013

FNS

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“…Immune-mediated adverse reactions to food can be divided into immediate and delayed hypersensitivity reactions 20. Immediate reactions to food antigens are IgE-mediated and dependent on activation of mast cells.…”

Section: Discussionmentioning

confidence: 99%

“…Immediate reactions to food antigens are IgE-mediated and dependent on activation of mast cells. The delayed immune reaction to food antigens are mediated by IgG, IgA and IgM, and T cells 20. Unlike the immediate effects of IgE-mediated allergy, this delayed type food allergy can take several days to appear 20.…”

Section: Discussionmentioning

confidence: 99%

Food allergies are associated with increased disease activity in multiple sclerosis

Fakih

Díaz-Cruz

Chua

et al. 2018

J Neurol Neurosurg Psychiatry

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ObjectiveThe association between allergy and multiple sclerosis (MS) is still unclear. In our study, we assessed the association between a self-reported history of allergic conditions with MS clinical and MRI disease activity.MethodsA subset of 1349 patients enrolled in the Comprehensive Longitudinal Investigation of Multiple Sclerosis at the Brigham and Women’s Hospital (CLIMB) study completed a self-administered questionnaire on environmental, food and drug allergies. Patients were distributed among four allergy groups: (1) environmental, (2) food, (3) drug, (4) no known allergies (NKA). Clinical (number of attacks, expanded disability status scale (EDSS), MS severity score (MSSS)) and radiological variables (presence of gadolinium-enhancing lesions and lesion count), and their associations with the different allergy groups or those with NKA, were assessed.ResultsThe food allergy group had a 1.38 times higher rate for cumulative number of attacks compared with the NKA group (P=0.0062); this difference remained significant in the adjusted analysis (relapse rate ratio 1.27, P=0.0305). The food allergy group showed more than twice the likelihood (OR 2.53, P=0.0096) of having gadolinium-enhancing lesions on MRI. The environmental and drug allergy groups did not show significant differences when compared with the NKA group. The EDSS and MSSS were not affected by any type of allergy.ConclusionsMS patients with food allergy had more relapses and a higher likelihood of gadolinium-enhancing lesions compared with patients with no known allergy. Future prospective studies are needed to confirm our findings and investigate underlying biological mechanisms, which may unveil new therapeutic and preventative strategies for MS.

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“…The testing method used was enzyme-linked immunosorbent assay (ELISA), as previously described by Vojdani [23,24], for the detection of IgG, IgA or IgG+IgA to the specific antigen. Specimens were assessed in side by side duplicate to ensure reproducibility.…”

Section: Methodsmentioning

confidence: 99%