The functional affinities of antibodies of different IgG subclasses to dietary antigens in mothers and their babies

Devey, M. E.; Beckman, Sarah; Kemeny, David M.

doi:10.1111/j.1365-2249.1993.tb05987.x

Cited by 28 publications

(3 citation statements)

References 14 publications

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“…Prospective analysis of serum IgE titres to ubiquitous environmental allergens in children have been detected in both atopic and normal individuals, the magnitude and the duration of these responses vary with IgE‐responder phenotype. The initial food‐specific IgE responses may terminate spontaneously by the age of 2–3 yr (14, 15), leaving IgG responses to the same antigens into adulthood (16). Differences in the immunologic responsiveness of the gastrointestinal tract and of the airway mucosa, or differences in allergenicity between foods and inhalants may explain different patterns of sensitization to foods and inhalants (17, 18).…”

Section: Discussionmentioning

confidence: 99%

Patterns of sensitization in infants and its relation to atopic dermatitis

Jøhnke¹,

Norberg

Vach

et al. 2006

Pediatric Allergy Immunology

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Longitudinal studies in infant populations using validated diagnostic criteria of atopic dermatitis and sensitization are rarely reported, and disease definitions, testing procedures, age of study population and evaluation of objective markers vary between countries and studies. The objectives of this prospective birth cohort study were to investigate: (i) the prevalence, the cumulative incidence and the pattern of transient and persistent sensitization to common food- and aeroallergens in unselected infants, (ii) the association between sensitization and the development of atopic dermatitis (AD) and (iii) the association between selected perinatal risk factors with respect to AD and post-natal sensitization. During a one-year period a cohort of 562 unselected newborns was established and followed up at the age of 3, 6, 9, 12 and 18 months of age. At all time points infants were examined clinically and by histamine release (HR), total- and specific immunoglobulin E (IgE) and skin prick test (SPT). Sensitization ever to > or =1 allergen at 18 months of age was 59%, 50% and 6% using HR, IgE and SPT, respectively. A transient sensitization to > or =1 allergen was found in 47%, 42% and 4% and a persistent sensitization in 17%, 10% and 3%, respectively. Sensitization to environmental allergens was frequently observed in infancy when testing with HR and IgE. Results of SPT gave much lower frequencies. Reactivity to foods was more frequent than to aeroallergens. The dominant pattern was low-level transient sensitization. This is important to know when sensitization tests are used in the course of examination of infants with eczematous skin diseases. Specific definitions of sensitization like persistent reactivity, high-level sensitization and poly sensitization were clearly associated with AD. A maternal history of AD was a valuable tool in predicting AD in early infancy; a similar finding was less obvious with regard to post-natal sensitization. Cord-specific IgE and cord-HR positive reactivity did not prove better tools than cord-total IgE in predicting AD within the first 18 living months.

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Section: Discussionmentioning

confidence: 99%

Patterns of sensitization in infants and its relation to atopic dermatitis

Jøhnke¹,

Norberg

Vach

et al. 2006

Pediatric Allergy Immunology

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“…This suggests that persistent exposure to dietary antigens during the first years of life drives avidity maturation. Accordingly, 1‐year‐old bottle‐fed infants have IgG1 anticasein antibodies of higher avidity than breast‐ or mixed‐fed infants [36]. The increasing avidity of IgG antibodies against β ‐lactoglobulin and gliadin with age in healthy children may be a physiological process that could be beneficial by enabling the immune system to eliminate these antigens effectively.…”

Section: Discussionmentioning

confidence: 99%

Avidity progression of dietary antibodies in healthy and coeliac children

Saalman

Dahlgren

Fällström

et al. 2003

Clinical and Experimental Immunology

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SUMMARYIn most individuals minute amounts of food proteins pass undegraded across the intestinal mucosa and trigger antibody formation. Children with coeliac disease have enhanced antibody production against gliadin as well as other dietary antigens, e.g. b -lactoglobulin, in cow's milk. Antibody avidity, i.e. the binding strength between antibody and antigen, often increases during antibody responses and may be related to the biological effectiveness of antibodies. The aim of the present study was to determine the avidity of serum IgG antibodies against b -lactoglobulin and gliadin in healthy children during early childhood and compare these avidities to those found in children with coeliac disease. The average antibody avidity was analysed using a thiocyanate elution assay, whereas the antibody activity of the corresponding sera was assayed by ELISA. The avidity of serum IgG antibodies against b -lactoglobulin as well as gliadin increased with age in healthy children, even in the face of falling antibody titres to the same antigens. Children with untreated coeliac disease had IgG anti-b -lactoglobulin antibodies of significantly higher avidity than healthy children of the same age, and the same trend was observed for IgG antigliadin antibodies. The present data suggest that the avidities of antibodies against dietary antigens increase progressively during early childhood, and that this process seems to be accelerated during active coeliac disease.

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“…However, IgG1 and IgG4 antibodies tend to be higher in food‐allergic infants and tend to predict the later occurrence of inhalant‐specific IgE antibodies (23,24). Of note, bottle‐fed infants have significantly higher levels of high‐affinity IgG1 antibodies to casein compared with breast‐ or mixed‐fed infants (25), indicating antibody affinity maturation. IgA antibodies in serum against foods including gliadin are predominantly of the IgA1 subclass (26).…”

Section: B Cells: Antibodies and Antibody‐secreting Cellsmentioning

confidence: 99%

Normal Immune Responses to Ingested Foods

Husby,

Simpson,

Anderson

2000

J. pediatr. gastroenterol. nutr.

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This is a short review of the literature with a bias toward the author's work. Small amounts of dietary antigens are taken up into the circulation. B‐cell responses to foods (antibodies and antibody‐secreting cells) occur as a physiological event locally and in the circulation in all three major immunoglobulin classes. A low levels of IgE is also a normal phenomenon. IgA anti‐gliadin antibodies represent an exception. Antibody titers in general tend to decline with age. T‐cell responses specific for foods are low in the circulation of healthy subjects. T‐cell cytokines are more frequently produced in the gastrointestinal mucosa compared with the circulation. Results indicate that the phenomenon of oral tolerance takes place in humans. Oral tolerance within the T cell system may represent an important regulatory mechanism for normal immunity.

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The functional affinities of antibodies of different IgG subclasses to dietary antigens in mothers and their babies

Cited by 28 publications

References 14 publications

Patterns of sensitization in infants and its relation to atopic dermatitis

Patterns of sensitization in infants and its relation to atopic dermatitis

Avidity progression of dietary antibodies in healthy and coeliac children

Normal Immune Responses to Ingested Foods

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