The Biological Reactions of the Vegetable Proteins I. Anaphylaxis

Wells, H. Gideon; Osborne, Thomas B.

doi:10.1093/infdis/8.1.66

Cited by 163 publications

(62 citation statements)

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“…The other study was conducted on the general population and showed that consumption of 2 g of protein from peanut or egg-white per week from the age of 3 months was associated with a lower prevalence of these respective allergies than was less consumption [16]. These findings agree with observations from studies in experimental animals; oral tolerance is induced to proteins fed in quite large amounts, while feeding miniscule amounts of foreign proteins may instead result in sensitization and allergy [17,18]. …”

Section: Introductionsupporting

confidence: 71%

“…Dietary proteins normally induce antigen-specific active immune tolerance, termed oral tolerance, as observed in experimental animals [44,45] as well as in humans [46]. Animal experiments have shown that feeding a sufficient amount of the foreign protein is required to achieve tolerance, while feeding smaller doses may instead result in increased sensitization [17,18]. …”

Section: Discussionmentioning

confidence: 99%

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Late introduction of fish and eggs is associated with increased risk of allergy development – results from the FARMFLORA birth cohort

Jönsson

Barman

Brekke

et al. 2017

Food & Nutrition Research

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The prevalence of allergy is markedly low in children growing up on farms. An increasing number of studies indicate that the timing of food introduction may affect allergy development. We aimed to investigate if protection against allergy in farm environments may be mediated through differences in food-introduction practices between farm and non-farm families, using an explorative approach. Twenty-eight farm and 37 non-farm children were included in the FARMFLORA birth cohort. Practices of breastfeeding and introduction of formulas and complementary foods were collected by questionnaires at 6, 12, and 18 months of age. Allergy was diagnosed by pediatricians at 3 years of age. The only difference in food-introduction practices observed between farm and non-farm children was an earlier introduction of nuts in farmers (median month: 11 [IQR: 8–6] in farmers, 15 [12–19] in non-farmers). One farm child (4%) and 10 non-farm children (27%) were allergic at 3 years of age. Lower risk of allergy development was associated with early exclusive breastfeeding (continuous variable; OR = 0.59, 95% CI: 0.39–0.89), but also having received eggs (OR = 0.08, 95% CI: 0.13–0.54) and fish (logistic regression not applicable, P = 0.01 in likelihood ratio testing [χ2]) at 10 months of age or earlier compared to later. Our results were not affected by reverse causation, as judged by a questionnaire sent to the families in retrospect. Timing of introduction of complementary foods is unlikely to contribute to the lower risk of allergy among farm children. Although early exclusive breastfeeding was associated with a lower rate of allergy development, postponed introduction of complementary foods might increase the risk of developing allergy. Owing to the limited sample size, our results are only indicative, but support prior findings.

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Section: Introductionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Late introduction of fish and eggs is associated with increased risk of allergy development – results from the FARMFLORA birth cohort

Jönsson

Barman

Brekke

et al. 2017

Food & Nutrition Research

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“…It is essential to use a protein that is foreign to the diet for the reason that animals develop an immunity to foods they eat regularly (2). Such substances as crepitine, originally used by Richet (3) in his experiments on anaphylaxis, or 1 This work has been aided by a special grant from the American Academy of Arts and Sciences.…”

Section: Methodsmentioning

confidence: 99%

Passage of Native Proteins Through the Normal Gastro-Intestinal Wall 1

Ratner

Gruehl²

1934

J. Clin. Invest.

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The view most generally held to-day by the physiologist, chemist and clinician is that undigested antigens are not absorbed through the normal gastro-intestinal wall; and that when such absorption does occur, it is because abnormal or pathological conditions exist, such as stasis, the excessive flooding of the intestines with protein foods, lessened activity of the digestive enzymes, altered conditions of the intestinal mucosa, and greater permeability of the intestinal wall characteristic of new-borns and sucklings. There is some evidence for the absorption of unsplit proteins under normal conditions but this is regarded as a fortuitous occurrence. In the light of the conflicting opinions present in the literature and the important role this subject plays in allergy and other conditions as yet not clearly defined, we determined to reopen the problem. PART I. ANIMAL EXPERIMENTS MethodsGuinea pigs were obtained from a reliable source. They were observed for a week and we used only those which remained healthy and gained in weight. Both young and mature animals were included in order to determine the influence of age. A large number (493) were studied in order to arrive at some approximation of the incidence of this phenomenon under the conditions to be described.We used the anaphylaxis test as the biological method of choice to determine whether native antigens had entered the blood stream from the gastro-intestinal tract. As we have previously shown (1), the Schultz-Dale uterine strip method is less reliable as an index of a state of hypersensitiveness. The difficulties in detecting foreign protein in the blood by precipitin methods are considerable, not only because the material is so greatly diluted, but, as has been frequently shown, because it leaves the blood stream so rapidly.

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“…Immunological anergy resulting from the introduction of antigen via the gastroin testinal tract represents the most ancient de scription of the phenomenon of experimen tally induced immunologic tolerance [1][2][3][4] interest in orally induced tolerance which has focused on determining the mecha nism^) underlying this state of anergy, as well as evaluating the effect which it has on the cellular compartment of the immune system [5][6][7][8][9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Orally Induced Tolerance

Titus

Chiller²

1981

Int Arch Allergy Immunol

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Several elements of the phenomenon of oral tolerance were examined. It was shown that whereas intragastric (i.g.) exposure of mice to the T-dependent antigens oval-bumin (OVA), bovine serum albumin, and human gamma globulin severely compromised the ability to respond to a subsequent challenge with the homologous antigen, i.g. treatment with T-independent antigens such as dinitrophenylated Ficoll, polyvinylpyrrolidone and bacterial lipopolysaccharide (LPS) did not induce anergy. Furthermore, mice parenterally primed to OVA were not only refractory to the induction of oral tolerance with OVA, but displayed an anamnestic response following i.g. treatment with the antigen. In a final line of investigation, it was shown that whereas mice administered OVA orally lost specific T cell functions such as the ability to (a) provide helper activity; (b) proliferate in response to antigen, and (c) mediate delayed-type hypersensitivity, such animals possessed OVA-specific functional B cells as evidenced by the ability to respond to OVA when the antigen was administered either linked to a recognizable carrier or in conjunction with LPS.

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The Biological Reactions of the Vegetable Proteins I. Anaphylaxis

Cited by 163 publications

References 1 publication

Late introduction of fish and eggs is associated with increased risk of allergy development – results from the FARMFLORA birth cohort

Late introduction of fish and eggs is associated with increased risk of allergy development – results from the FARMFLORA birth cohort

Passage of Native Proteins Through the Normal Gastro-Intestinal Wall 1

Orally Induced Tolerance

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