HLA-DQB1*02 and DQB1*06:03P are associated with peanut allergy

Madore, Anne-Marie; Vaillancourt, Vanessa T.; Asai, Yuka; Alizadehfar, Reza; Ben‐Shoshan, Moshe; Michel, Deborah; Kozyrskyj, Anita L.; Becker, Allan B.; Chan‐Yeung, Moira; Clarke, Ann E.; Hull, Peter; Daley, Denise; Sandford, Andrew J.; Laprise, Catherine

doi:10.1038/ejhg.2013.13

Cited by 47 publications

(33 citation statements)

References 17 publications

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“…As peanut allergy is the most common, severe, usually permanent and increasingly prevalent food allergy, and is also associated with substantial morbidity and mortality [12], most studies looking for associations between the HLA polymorphism and food allergy focus on peanut allergy [13,14,15,16,17]. Less is known about the association between the HLA polymorphism and milk allergy.…”

Section: Introductionmentioning

confidence: 99%

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Димитров

Doytchinova²

2016

Int Arch Allergy Immunol

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Background: Little is known about the associations between human leukocyte antigens (HLAs) and food allergies. Our aim was to analyze the associations between the HLA class II polymorphism and food allergy using bioinformatics. Methods: A two-step algorithm was developed which mimics the food allergen processing in the human body. In the first step, the allergen is digested by pepsin, trypsin and chymotrypsin. In the second step, the digested fragments bind to the most frequent 12 HLA-DRB1 and 5 HLA-DQ alleles, and the binding affinities are predicted. Results: The algorithm was applied to 13 well-known milk and egg allergens. The predicted HLA binders were compared to known T-cell and IgE epitopes originating from the same allergens, and 77% of them were found to overlap. We found that the peptides generated from milk allergens bind to DRB1*01:01, DQ7 and DQ8 but not to DRB1*03:01, DRB1*04:04, DRB1*12:01 and DRB1*15:01. The peptides generated from egg allergens bind to DRB1*01:01, DQ4, DQ7 and DQ8 but not to DRB1*03:01, DRB1*04:04 and DRB1*12:01. They bind to all the DQs studied. The alleles that bind to allergen peptides could be considered as susceptible to the particular allergy and the nonbinding alleles as protective. Conclusions: The alleles DRB1*01:01, DQ7 and DQ8 are considered as susceptible to cow's milk allergy and DRB1*03:01, DRB1*04:04, DRB1*12:01 and DRB1*15:01 as protective. The alleles DRB1*01:01, DQ4, DQ7 and DQ8 are considered as susceptible to egg allergy and DRB1*03:01, DRB1*04:04 and DRB1*12:01 as protective. Protective DQs against egg allergy were not revealed in this study.

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Section: Introductionmentioning

confidence: 99%

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Димитров

Doytchinova²

2016

Int Arch Allergy Immunol

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“…A recent study in a relatively large Canadian pediatric cohort illustrated a significant association of HLA-DQB1*02 and DQB1*06:03P with peanut allergy. [12] However, the drawback of this study is the low genotyping call rate. [12,13]…”

Section: Results From Candidate Gene Studiesmentioning

confidence: 99%

Are genetic tests informative in predicting food allergy?

Maggadóttir

Hákonarson

2016

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of review Food allergy is common among children and adults worldwide. Recent studies have improved our understanding of the genetic mechanism of food allergy and further studies may result in clinical application through genetic testing. Recent findings Genetic factors are important in the development of food allergy. An increasing number of genes have been associated with food allergy in recent years. These include mutations and variant in the Filaggrin (FLG) gene, the association of HLA-DR and –DQ regions with food allergy, CNVs impacting CTNNA3 and RBFOX1, DNA methylation that partially mediates SNP association at the HLA-DR and –DQ loci as well as other genes. Several studies have implicated differences in gut microbiota composition in food allergy. Summary With the advance of high-throughput genotyping and sequencing techniques together with improved analytical methods, the contributions of genetic and environmental factors in development of food allergy are being clarified. Yet much remains to be explored and more studies with larger sample sizes, better phenotyping and improved quality control genomics methods are needed. The ultimate goal is the development of a panel of reliable markers for genetic testing in food allergy to improve overall patient care.

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“…(49) Madore et al reported an association between HLA-DQB1 and peanut allergy. (50) In an AD GWAS performed on European subjects, Weidinger et al imputed the classical HLA alleles using the SNP data and observed a protective effect of HLA-DRB1 whereas HLA-B conferred increased risk of AD. (32) We know of no previous studies that analyzed protein residue variation with respect to AD.…”

Section: Discussionmentioning

confidence: 99%

Association of HLA-DRB1 genetic variants with the persistence of atopic dermatitis

et al. 2015

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Atopic dermatitis (AD) is a waxing and waning illness of childhood that is likely caused by interactions between an altered skin barrier and immune dysregulation. The goal of our study was to evaluate the association of DRB1 genetic variants and the persistence of AD using whole exome sequencing and high resolution typing. DRB1 was interrogated based on previous reports that utilized high throughput techniques. We evaluated an ongoing nation-wide long-term cohort of children with AD in which patients are asked every 6 months about their medication use and their AD symptoms. In total, 87 African-American and 50 European-American children were evaluated. Genetic association analysis was performed using a software tool focusing on amino acid variable positions shared by HLA-DRB1 alleles covering the antigen presenting domain. Amino acid variations at position 9 (pocket 9), position 26, and position 78 (pocket 4) were marginally associated with the prevalence of AD. However, the odds ratio was 0.30 (0.14, 0.68; p=0.003) for residue 78, 0.27 (0.10, 0.69; p=0.006) for residue 26 and not significant for residue 9 with respect to the persistence of AD. In conclusion, amino acid variations at peptide-binding pockets of HLA-DRB1 were associated with the persistence of AD in African-American children.

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HLA-DQB102 and DQB106:03P are associated with peanut allergy

Cited by 47 publications

References 17 publications

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Associations between Milk and Egg Allergens and the HLA-DRB1/DQ Polymorphism: A Bioinformatics Approach

Are genetic tests informative in predicting food allergy?

Association of HLA-DRB1 genetic variants with the persistence of atopic dermatitis

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