Pathophysiology of Food Allergy

Pelz, Barry J.; Bryce, Paul J.

doi:10.1016/j.pcl.2015.07.004

Cited by 20 publications

(15 citation statements)

References 82 publications

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“…The majority of the IgE-mediated reactions appear within the first two hours after ingesting the offending food and their pathophysiology encompasses two phases, sensitisation and elicitation ( Figure 1) (Pelz and Bryce 2015;Vickery, Chin, and Burks 2011). The sensitisation can occur directly via the gastrointestinal tract or indirectly via respiratory or cutaneous exposures.…”

Section: General Considerations About Food Allergiesmentioning

confidence: 99%

“…This phase involves T-cell priming after dendritic cell activation, resulting in a T H 2 response that is characterised by the production of different types of interleukins (IL-4, IL-5, IL-9 and IL-13) by the CD4 C T-cells. Subsequently, this response leads to the production of IgE by the B-cells (Pelz and Bryce 2015;Vickery et al 2011). The elicitation happens upon re-exposure to the allergen, when the IgE binds to its high-affinity receptor on the surface of mast cells and release the mediators, such as leukotrienes, prostaglandins and histamine that cause classical symptoms (urticaria, rhinitis, angioedema, bronchospasm, laryngospasm, or anaphylaxis) (Burks et al 2012;Sicherer 2011b;Vickery et al 2011).…”

Section: General Considerations About Food Allergiesmentioning

confidence: 99%

“…The elicitation happens upon re-exposure to the allergen, when the IgE binds to its high-affinity receptor on the surface of mast cells and release the mediators, such as leukotrienes, prostaglandins and histamine that cause classical symptoms (urticaria, rhinitis, angioedema, bronchospasm, laryngospasm, or anaphylaxis) (Burks et al 2012;Sicherer 2011b;Vickery et al 2011). However, it is important to stress that sensitisation to a given allergen can occur without evidences of clinical manifestations, suggesting that the presence of IgE alone is not sufficient to confirm the diagnosis of food allergy (Pelz and Bryce 2015).…”

Section: General Considerations About Food Allergiesmentioning

confidence: 99%

See 2 more Smart Citations

Pistachio nut allergy: An updated overview

Costa

Silva

Vicente

et al. 2017

Critical Reviews in Food Science and Nutrition

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Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review.

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Section: General Considerations About Food Allergiesmentioning

confidence: 99%

Section: General Considerations About Food Allergiesmentioning

confidence: 99%

Section: General Considerations About Food Allergiesmentioning

confidence: 99%

See 1 more Smart Citation

Pistachio nut allergy: An updated overview

Costa

Silva

Vicente

et al. 2017

Critical Reviews in Food Science and Nutrition

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“…Furthermore, serum levels of IgE did not differ between groups administered the fermented soybean products and the control group that was fed standard rodent chow. Considering upregulation of serum IgE levels as an immunological marker of food allergy [143238], our results may indicate that the intake of fermented soybean products had no effect on allergenic responses. Measurement of soy-specific IgE level might be necessary to support the above explanation.…”

Section: Discussionmentioning

confidence: 99%

Effect of fermented soybean products intake on the overall immune safety and function in mice

et al. 2017

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Various functional activities have been reported for the fermented soybean products doenjang (DJ) and cheonggukjang (CGJ), although no systemic investigations of their immune functions have been conducted to date. We examined the effects of an experimental diet of DJ, CGJ, or a mixture of unfermented raw material for 4 weeks on overall immunity and immune safety in mice. No significant alterations were observed in peripheral or splenic immune cells among groups. Enhanced splenic natural killer cell activity was observed in the DJ and CGJ groups compared with the plain diet group. T helper type-1 (Th1)-mediated immune responses were enhanced in the DJ and CGJ groups with an upregulated production ratio of IFN-γ vs. IL-4 and IgG2a vs. IgG1 in stimulated splenic T and B cells, respectively. Resistance to Listeria monocytogenes infection was observed in the DJ and CGJ groups. Overall, the results of this study suggest that DJ and CGJ intake consolidates humoral and cellular immunity to Th1 responses.

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“…Food allergy is an adverse reaction to otherwise harmless food proteins, termed allergens, that involves an abnormal defensive response of the immune system. Allergic reactions preferably occur in atopic subjects, and repeated exposures are necessary to induce clinical symptoms [5].…”

Section: Introductionmentioning

confidence: 99%

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Mecherfi

Todorov

Albuquerque

et al. 2020

Foods

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Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.

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Pathophysiology of Food Allergy

Cited by 20 publications

References 82 publications

Pistachio nut allergy: An updated overview

Pistachio nut allergy: An updated overview

Effect of fermented soybean products intake on the overall immune safety and function in mice

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

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