IgE to Gly m 5 and Gly m 6 is associated with severe allergic reactions to soybean in Japanese children

Ito, Komei; Sjölander, Sigrid; Sato, Sakura; Movérare, Robert; Söderström, Lars; Borres, Magnus P.; Poorafshar, Maryam; Ebisawa, Motohiro

doi:10.1016/j.jaci.2011.04.025

Cited by 66 publications

(58 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ito et al determined Gly m 5 and Gly m 6 sIgE were higher in soyallergic compared to soy-sensitized children and the risk of having soy allergy increases with increasing levels of Gly m 5 sIgE [68]. This study did not determine the diagnostic accuracy of soy CRD in predicting soy allergy.…”

Section: Soybean Component Testingmentioning

confidence: 76%

See 1 more Smart Citation

Utility of Component-Resolved Diagnostics in Food Allergy

Tuano

Davis

2015

Curr Allergy Asthma Rep

View full text Add to dashboard Cite

Allergen component-resolved diagnostic testing (CRD) is a new methodology in clinical food allergy diagnosis, improving the ability to identify specific clinical phenotypes. Instead of relying on the crude allergen extracts used in standard allergy diagnostics, CRD utilizes purified or recombinant allergens for identification of specific molecules causing sensitization or allergy. This method is able to determine risk of the severity of allergic reactions in specific cases, like soy, peanut, and hazelnut allergy. The severity of allergic reaction can be predicted in peanut allergy with Ara h 2, and clinically relevant disease in pollen-allergic patients can be identified. However, age and geographic differences affect CRD results and it should always be utilized in the context of a clinical history. In the future, clinical phenotypes may be differentiated with larger prospective studies utilizing food challenges.

show abstract

Section: Soybean Component Testingmentioning

confidence: 76%

“…Soy allergens include Gly m 5, Gly m 6 (seed storage proteins), and Gly m 4 (a Bet v 1 homologue) [67,68]. Ito et al determined Gly m 5 and Gly m 6 sIgE were higher in soyallergic compared to soy-sensitized children and the risk of having soy allergy increases with increasing levels of Gly m 5 sIgE [68].…”

Section: Soybean Component Testingmentioning

confidence: 99%

Utility of Component-Resolved Diagnostics in Food Allergy

Tuano

Davis

2015

Curr Allergy Asthma Rep

View full text Add to dashboard Cite

show abstract

“…Soy allergy conventionally is characterized by IgE sensitization to storage proteins like Gly m 5, Gly m 6 (Holzhauser et al, 2009;Ito et al, 2011), or Gly m 8 that are 2S albumins (Ebisawa et al, 2013). The association between birch and soy allergy was first reported by Kleine-Tebbe et al (2002) describing that patients with birch pollen allergy had allergic reactions to a soy-containing dietary product.…”

Section: Discussionmentioning

confidence: 99%

High correlation of specific IgE sensitization between birch pollen, soy and apple allergens indicates pollen-food allergy syndrome among birch pollen allergic patients in northern China

Hao

Zheng²,

Wang

et al. 2016

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

“…In a Japanese study of 74 children (ages 0.16-16.3 years), Ito et al [23] investigated the clinical utility of measuring sIgE antibodies to eight allergens, including soy extract, Gly m 4, Gly m 5, and Gly m 6. In this study, subjects were labeled as symptomatic (n=33) based on challenge outcomes or clinical history.…”

Section: Soy Allergymentioning

confidence: 99%

Allergen Component Testing in the Diagnosis of Food Allergy

Schussler

Kattan

2015

Curr Allergy Asthma Rep

View full text Add to dashboard Cite

IgE-mediated food allergies are an important public health problem, affecting 5 % of adults and 8 % of children, with numerous studies indicating that the prevalence is increasing. Food allergic reactions can range in severity from mild to severe and life threatening. Accurate diagnosis of food allergy is necessary not only to provide appropriate and potentially life-saving preventive measures but also to prevent unwarranted dietary restrictions. The diagnosis of food allergy has traditionally been based on clinical history and food specific IgE (sIgE) testing, including skin prick testing (SPT), serum tests, or both. These tests tend to be extremely sensitive, but positive test results to foods that are tolerated are common. Studies of allergen component-resolved diagnostics (CRD) show that adjuvant use of this modality may provide a more accurate assessment in the diagnosis of food allergy, though the reported benefits are questionable for a number of major allergens. Furthermore, diagnostic cutoff values have been difficult to determine for allergens where component testing has been demonstrated to be beneficial.

show abstract

IgE to Gly m 5 and Gly m 6 is associated with severe allergic reactions to soybean in Japanese children

Cited by 66 publications

References 9 publications

Utility of Component-Resolved Diagnostics in Food Allergy

Utility of Component-Resolved Diagnostics in Food Allergy

High correlation of specific IgE sensitization between birch pollen, soy and apple allergens indicates pollen-food allergy syndrome among birch pollen allergic patients in northern China

Allergen Component Testing in the Diagnosis of Food Allergy

Contact Info

Product

Resources

About