T‐cell epitope‐containing hypoallergenic β‐lactoglobulin for oral immunotherapy in milk allergy

Ueno, Hiroshi; Kato, Teruhiko; Ohnishi, Hiroyuki; Kawamoto, Norio; Kato, Zenichiro; Kaneko, Hideo; Kondo, Naomi; Nakano, Takashi

doi:10.1111/pai.12642

Cited by 15 publications

(10 citation statements)

References 24 publications

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“…There has been evidence in milk allergy that hydrolyzed b-Lactoglobulin (bLg) contains the necessary T cell epitope needed to be a novel candidate for peptide based oral immunotherapy. 50 A recent pilot study evaluated oral immunotherapy with hydrolysed egg in children. 51 Although a 6-month treatment course in a small number of patients was not enough to demonstrate a statistically significant difference in the proportion of patients who became tolerant to egg, they found that patients treated with hydrolysed egg demonstrated increased specific IgG4 and decreased basophil activation as compared to patients treated with placebo, suggesting a trend toward tolerance.…”

Section: Peptide Immunotherapymentioning

confidence: 99%

The current state of food allergy therapeutics

Chen

Land

2017

Human Vaccines & Immunotherapeutics

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The prevalence of IgE mediated food allergy is an increasing public health concern. The current standard of treatment is strict avoidance of the offending food(s). There are no FDA approved treatments for food allergy. This review will provide an overview of strategies currently under investigation for the treatment of food allergy. The main focus of research has been directed at various forms of immunotherapy, including oral, sublingual and epicutaneous delivery routes. While oral immunotherapy (OIT) has shown the greatest promise for efficacy in terms of amount of protein that can be ingested, it has also demonstrated less tolerability and a less favorable safety profile as compared to sublingual immunotherapy (SLIT) and epicutaneous immunotherapy (EPIT), which offers the least protection but has the best safety and tolerability profile. Investigation is also underway for modified antigens that may be used for immunotherapy and for adjuncts that may help facilitate immunotherapy, including biologics such as anti-IgE therapy, and also probiotics. There are also a number of preclinical concepts that are being evaluated to manipulate the antigens and/or the immune system that may one day be translatable to patients.

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Section: Peptide Immunotherapymentioning

confidence: 99%

The current state of food allergy therapeutics

Chen

Land

2017

Human Vaccines & Immunotherapeutics

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“…Chymotrypsin affected the retention of the T‐cell epitope of ßLg when preparing ßLg hydrolysates using food‐grade trypsin. Chymotrypsin activity inhibited the formation of ßLg102‐124 in the trypsin hydrolysate of ßLg, showing that it is a novel candidate for peptide‐based CMA OIT . However, immediate hypersensitivity to extensively hydrolyzed formulas can be observed …”

Section: Cow's Milk Allergymentioning

confidence: 99%

“…Chymotrypsin activity inhibited the formation of ßLg102-124 in the trypsin hydrolysate of ßLg, showing that it is a novel candidate for peptide-based CMA OIT. 16 However, immediate hypersensitivity to extensively hydrolyzed formulas can be observed. 17 Breastfeeding may induce allergic sensitization to peanut.…”

Section: Cow's Milk Allergymentioning

confidence: 99%

Food allergy in EAACI journals (2016)

Wahn

Matricardi

Bieber

et al. 2017

Pediatric Allergy Immunology

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Over the last years we have observed considerable progress in the area of food allergy, particularly in children. This review article focusses on important contributions which have lately been published in the three journals of the European Academy of Allergy and Clinical Immunology. A better understanding of allergens as well as the mechanisms of sensitization and tolerance induction may hopefully lead to a more targeted management of food allergy in the near future.

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“…Oral allergen-specific immunotherapy (oral-SIT) proposed as a possible method of desensitization and induction of tolerance is now increasingly used to treat food allergies (Rupa and Induction of oral tolerance by deamidated gliadin Abe et al Mine, 2012;Chen et al, 1994). Several studies on this therapy have shown successful examples for specific food allergens such as wheat (Troncone and Ferduson., 1988), milk (Hachimura et al, 1993;Ueno et al 2016), egg (Chen et al, 1994;Rupa and Mine, 2012;Yamada et al, 2014), peanut (Strid et al, 2004), and beef (Tanabe et al, 2004). The currently understood mechanism of the oral-SIT is thought to be associated with the modification of cellular and humoral response to allergens.…”

Section: Introductionmentioning

confidence: 99%

Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy

Abe¹,

Matsukaze²,

Yamaguchi³

et al. 2018

Journal of Food Bioactives

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Wheat allergy is a serious disease because it is difficult to be outgrown and sometimes induces anaphylaxis. Gliadin, a major allergen in wheat, deamideted by cation-exchange resins (DG) had low allergenicity not only in vitro but also in vivo. As the allergen-specific immunotherapy, a treatment for allergies, hold a risk of severe allergic reaction, the deamidated gliadin that has low allergenicity would provide an effective tool for treatment of wheat allergy. Thus, we examined if DG would induce oral tolerance using a mouse model of wheat allergy. Mice sensitized with untreated gliadin (UG) by intraperitoneal injection were orally administered with DG every other day for four weeks, and then UG was orally challenged to induce systemic anaphylaxis. Repeated oral administration of DG suppressed allergic reaction induced by UG challenge, and dramatically increased the number of regulatory T cells indicating deamidated gliadin induced oral tolerance.

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T‐cell epitope‐containing hypoallergenic β‐lactoglobulin for oral immunotherapy in milk allergy

Abstract: Chymotrypsin activity inhibited the formation of βLg in the trypsin hydrolysate of βLg. This βLg trypsin hydrolysate is a novel candidate for peptide-based OIT in cow's milk allergy for safely inducing desensitization.

Cited by 15 publications

References 24 publications

The current state of food allergy therapeutics

The current state of food allergy therapeutics

Food allergy in EAACI journals (2016)

Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy

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