Treatment of infantile atopic dermatitis with a strict elimination diet

Juto, Per; Engberg, Staffan; Winberg, Jan

doi:10.1111/j.1365-2222.1978.tb01502.x

Cited by 63 publications

(20 citation statements)

References 9 publications

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“…The first description of the use of a soy product as a cow milk substitute was made in 1909 (Ruhrah, 1909). Subsequently, soy protein formulae have been widely used to feed infants to ensure not only survival but also a normal life for many children who were affected by the wide spectrum of clinical manifestations of cow milk protein allergy (Kay et al, 1960;Juto et al, 1978;Naidoo et al, 1981;Steichen, Tsang, 1987;Businco, Cantani, 1990). Surprisingly, a variety of adverse reactions have been reported involving soy proteins (Cook, 1960;Sampson, 1991), including allergenicity of soybean protein fractions (Ratner, 1955;Shibasaki et al, 1980;Burks et al, 1988;Codina et al, 2003).…”

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confidence: 99%

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Bittencourt

Soares²,

Pires³

et al. 2007

Rev. Bras. Cienc. Farm.

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It is known that in a part of the population, mainly among children, some are hypersensitive to soybean protein, although it is not yet completely elucidated which protein fraction is more immunogenic/ allergenic. The objective of the study was to compare the immunogenicity and allergenicity of the soy protein fractions. The 2S (conglycinin), 7S (β conglycinin) and 11S (glycinin) fractions were isolated from soy protein by affinity chromatography. These purified soy protein fractions were used as antigens for immunizing BALB/c mice to evaluate their immunogenicity by following the appearance of specific IgM and IgG antibodies in blood serum by ELISA. The allergenicity of these soy protein fractions was evaluated by the following approaches: i) the production of IgE antibodies against 2S, 7S and 11S soy protein fractions by BALBc mice in the anaphylactic cutaneous passive test (PCA), and ii) the production of IgG1 specific antibodies against the 7S fraction in BALB/c mice. The 7S and 11S fractions induced the formation of IgM and IgG antibodies. The PCA test showed that only the 7S fraction was allergenic leading to the production of IgE antibodies. Another evidence that reinforces the allergenicity of the 7S soy protein fraction is the presence of IgG1 specific antibodies reactive to this protein fraction in immunized mice. Our study shows that the 7S soy protein fraction is important to elicit allergic reactions in mice and may contribute to elucidate the allergenicity of soy-derived products. INTRODUCTIONAllergic reactions to foods result from heightened immunologic responses to glycoprotein components present in the foods and constitute a frequent health complaint (Metcalfe, 1991;Shah, Walker, 2002). Children and adults who develop such reactions are said to have a food hypersensitivity or food allergy that are terms proposed to define a reaction to food exposure causing objectively reproducible symptoms or signs at a dose A. L. Bittencourt, M. F. M. Soares, R. R. Pires, C. S. Honmoto, M. K. Tanaka, C. M. A. Jacob, D. S. P. Abdalla 598 tolerated by normal subjects (Crespo et al., 2004). The prevalence of food allergy in children appears to be increasing for reasons that are still poorly understood. It has been estimated that approximately 6% of young children and about 2% of the general population have food allergy, with the majority experiencing gastrointestinal symptoms (Sampson, 2003).A number of factors can affect the development of food allergy. One is the amount of a particular food that is ingested, which is influenced by diet and culture of a country. This can have a significant effect on the prevalence of a specific food allergy in that region. Examples of this are codfish allergy in Norway, rice and soy allergy in Japan, and peanut allergy in the U.S. Other factors involved in food allergies are the gut permeability, that has been considered to be a major factor in food allergy sensitization, and the food processing that can substantially modify food allergen content. Most food allergens are stable ...

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mentioning

confidence: 99%

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Bittencourt

Soares²,

Pires³

et al. 2007

Rev. Bras. Cienc. Farm.

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“…In addition, several studies have suggested that atopic dermatitis is the cutaneous manifestation of a systemic disorder that also gives rise to asthma, food allergy, and allergic rhinitis [3, 4]. These conditions are all characterized by elevated serum IgE levels and peripheral eosinophilia [5]. …”

Section: Introductionmentioning

confidence: 99%

Effectiveness of the Novel Herbal Medicine, KIOM-MA, and Its Bioconversion Product, KIOM-MA128, on the Treatment of Atopic Dermatitis

Chung

Kang

Cho

et al. 2012

Evidence-Based Complementary and Alternative Medicine

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This study was conducted to determine if oral administration of the novel herbal medicine, KIOM-MA, and its Lactobacillus acidophilus-fermented product, KIOM-MA128, has therapeutic properties for the treatment of atopic dermatitis (AD). Using AD-induced BALB/c mice by Ovalbumin and aluminum hydroxide, the effectiveness of KIOM-MA and KIOM-MA128 on AD was evaluated. Oral administration of KIOM-MA and KIOM-MA128 reduced major clinical signs of AD including erythema/darkening, edema/papulation, excoriations, lichenification/prurigo, and dryness. Interestingly, KIOM-MA128 more significantly improved AD-related symptoms including decrease of IgE level in the plasma as well as reduction of scratching behavior, skin severity in the AD BALB/c model. HPLC analysis showed the significant changes in the constituent patterns between KIOM-MA and KIOM-MA128. Our results suggest that both KIOM-MA and KIOM-MA128 have potential for therapeutic reagent for the treatment of AD, and further, the efficacy is significantly enhanced by L. acidophilus fermentation via increases in its indicator molecule.

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“…"6' A large number of reports implicating the role of foods in AD followed. (17)(18)(19)(20)(21)(23)(24)(25)(26) However, because they were uncontrolled, these studies were generally not regarded as convincing.…”

Section: Foodsmentioning

confidence: 99%

Food and Aeroallergen Hypersensitivity in Atopic Dermatitis

Adinoff¹,

Clark²

1988

Pediatric Asthma, Allergy & Immunology

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A large body of evidence exists that strongly supports the role of IgE-mediated mechanisms in the pathogenesis of atopic dermatitis (AD). Clinical and laboratory evidence, as well as studies of allergen avoidance and immunotherapy, suggests that there is a population of patients with AD where the role of aeroallergens and foods can explain a significant component of their disease. The mechanisms that allow IgE mediated reactions to progress to lesions of AD are yet to be determined. Allergen may gain access to immunoreactive cells by direct penetration through barrier-defective skin or indirectly via inhalation or ingestion. Histologie evidence suggests that IgE-bearing dermal mast cells, once activated by allergen, may elaborate mediators to initiate pruritus. Additional mediators and chemoattractants, especially those for eosinophils, may perpetuate the reaction leading to a "late-phase" response. Allergen interaction with IgE-bearing Tlymphocyte-associated antigen-presenting cells (e.g., Langerhans cells) may activate a delayed cell-mediated response more classically felt representative of the lesions of AD. The double-blind, placebo-controlled food challenge has been established as a reliable method of identifying foods suspected as triggers of AD. The importance of immediate hypersensitivity prick testing and delayed patch testing in the identification of suspected aeroallergens in AD has yet to be developed adequately. We believe the patch test will become a useful tool in the identification of suspected aeroallergens in patients with AD.Address reprint request to:

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Treatment of infantile atopic dermatitis with a strict elimination diet

Cited by 63 publications

References 9 publications

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Effectiveness of the Novel Herbal Medicine, KIOM-MA, and Its Bioconversion Product, KIOM-MA128, on the Treatment of Atopic Dermatitis

Food and Aeroallergen Hypersensitivity in Atopic Dermatitis

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