• Food allergen
• SELEX
• allergy inhibitor
• aptamer
• aptasensor

• EGCG
• antigenicity
• covalent
• gliadin
• high‐intensity ultrasound

• Gliadin/chemistry
• Gliadin/immunology
• Triticum/chemistry
• Triticum/immunology
• Oxidation-Reduction
• Humans
• Allergens/chemistry
• Allergens/immunology
• Ultrasonics

• 2020ZKCJ20 Innovative Funds Plan of Henan University of Technology

• allergy and immunology
• cancer immunotherapy
• regulatory B cells
• tumor microenvironment

• Humans
• B-Lymphocytes, Regulatory/metabolism
• B-Lymphocytes, Regulatory/pathology
• Hypersensitivity/metabolism
• Hypersensitivity/pathology
• Immune System
• Neoplasms/metabolism

• P50 CA261605 NCI NIH HHS
• R01 DE028529 NIDCR NIH HHS
• R01 DE028282 NIDCR NIH HHS
• R01 CA284651 NCI NIH HHS
• T32 DC012280 NIDCD NIH HHS
• T32 CA174648 NCI NIH HHS

• Fish allergy
• Fish species
• Food challenge
• IgE
• Natural history

Gluten-related disorders are very common in pediatric patients. Wheat allergy is triggered by an immunoglobulin E (IgE)-dependent mechanism; its prevalence varies according to the age and region, and in Europe has been estimated to be lower than 1%. Many studies investigated the potential role of several external factors that can influence the risk to developing wheat allergy, but results are still inconclusive. It can be responsible for several clinical manifestations depending on the route of allergen exposure: food-dependent exercise-induced anaphylaxis (FDEIA), occupational rhinitis or asthma (also known as baker’s asthma), and contact urticaria. The prognosis of IgE-mediated wheat allergy in children is generally favorable, with the majority of children becoming tolerant by school age. Patients who experienced an anaphylactic reaction prior to 3 years of age and patients with higher level of wheat- or ω-5 gliadin-specific IgE antibodies seem to be at higher risk of persistent wheat allergy. The current management of patients is dietary avoidance. Nowadays, oral immunotherapy has been proposed for wheat allergy with promising results, even if further studies are necessary to establish the best protocol in order to promote tolerance in wheat-allergic children.

• Triticum aestivum
• anaphylaxis
• asthma
• food allergy
• recombinant allergen
• wheat

• 5-hydroxymethylcytosine
• Astrocytes
• Behavior
• Burrowing
• Hypersensitivity
• Immunoglobulin
• Mast cells
• Microglia
• Milk allergy
• Whey protein

• Food allergens
• Legumes
• Tree nuts
• xMAP multiplex assay

• Allergen evolution
• Allergen function
• Allergen-specific immunotherapy
• Allergy
• Genetic engineering
• Grain allergen
• Poaceae
• Pollen allergen
• Transgenic grass

The Dai prescription Yajieshaba is widely used in Traditional Dai Medicine to treat food allergies and intolerance. However, information on the active chemical ingredients, effects and mechanisms of action of Yajieshaba is limited. The present study aimed to elucidate the effects and underlying mechanisms of Yajieshaba in the treatment of food allergies. Liquid chromatography with a diode array detector was used to measure the levels of palmatine and berberine, the active ingredients of Yajieshaba. A food allergy model was established in female BALB/c mice by three injections of ovalbumin (OVA) at 0, 48, and 96 h. OVA-sensitized mice recieved no treatments (control), Yajieshaba, loratadine, palmatine or berberine. The scratching frequency, serum immunoglobulin (Ig)G, IgE, interleukin (IL)-4, IL-10, IL-17, IL-21, interferon-γ and tumor necrosis factor-α levels were assessed at 50 and 98 h. The percentage of regulatory T cells (Tregs) was evaluated by flow cytometry at 98 h. The scratching frequency induced by OVA was significantly suppressed in mice treated with loratadine, palmatine, berberine or 3.50 and 4.70 g/kg Yajieshaba. The frequency of CD4⁺CD25⁺Treg in the spleen increased from 6.80% in mice in the control group to 12.50% in mice treated with 4.70 g/kg body weight Yajieshaba. Mice treated with palmatine or 4.70 g/kg body weight Yajieshaba had increased forkhead box p3 expression compared with those in the control group. Treatment with Yajieshaba decreased the scratching frequency and increased CD4⁺CD25⁺Foxp3⁺ Treg frequency in the spleen. This indicated that symptoms of allergic reaction were alleviated following Yajieshaba treatment. Palmatine was identified as one of the major active components of Yajieshaba. The present study identified the possible mechanism through which Yajieshaba treatment may alleviate food allergy symptoms.

• CD4+CD25+Foxp3+ regulatory T cells
• Yajieshaba
• ovalbumin

• cow's milk
• epidemiology of allergies
• food allergens
• hen's egg
• peanuts
• prevention

• Allergy prevention
• Dietary intervention
• Early introduction
• Food allergy
• Paediatrics

• DNA tests
• candy products
• consumer choice
• labels
• traceability
• vegetarian labeling

• Animals
• Candy/analysis
• Candy/classification
• Cloning, Molecular
• Consumer Behavior
• DNA/analysis
• DNA/chemistry
• Diet, Vegetarian
• Fishes/genetics
• Food Contamination/analysis
• Food Labeling
• Phylogeny
• Polymerase Chain Reaction
• Quality Control
• RNA, Ribosomal, 16S/genetics
• Ribulose-Bisphosphate Carboxylase/genetics
• Sequence Analysis, DNA
• Swine/genetics

• allergens
• diagnosis
• prevalence
• wheat allergy

Cereal crops and cereal consumption have had a vital role in Mankind’s history. In the recent years gluten ingestion has been linked with a range of clinical disorders. Gluten-related disorders have gradually emerged as an epidemiologically relevant phenomenon with an estimated global prevalence around 5%. Celiac disease, wheat allergy and non-celiac gluten sensitivity represent different gluten-related disorders. Similar clinical manifestations can be observed in these disorders, yet there are peculiar pathogenetic pathways involved in their development. Celiac disease and wheat allergy have been extensively studied, while non-celiac gluten sensitivity is a relatively novel clinical entity, believed to be closely related to other gastrointestinal functional syndromes. The diagnosis of celiac disease and wheat allergy is based on a combination of findings from the patient’s clinical history and specific tests, including serology and duodenal biopsies in case of celiac disease, or laboratory and functional assays for wheat allergy. On the other hand, non-celiac gluten sensitivity is still mainly a diagnosis of exclusion, in the absence of clear-cut diagnostic criteria. A multimodal pragmatic approach combining findings from the clinical history, symptoms, serological and histological tests is required in order to reach an accurate diagnosis. A thorough knowledge of the differences and overlap in clinical presentation among gluten-related disorders, and between them and other gastrointestinal disorders, will help clinicians in the process of differential diagnosis.

• Celiac disease
• Gluten sensitivity
• Wheat sensitivity
• Allergy
• Gluten-free diet

• Adult
• Age of Onset
• Celiac Disease/classification
• Celiac Disease/diagnosis
• Celiac Disease/epidemiology
• Celiac Disease/immunology
• Celiac Disease/therapy
• Child
• Child, Preschool
• Diagnostic Techniques, Digestive System
• Food Hypersensitivity/classification
• Food Hypersensitivity/diagnosis
• Food Hypersensitivity/epidemiology
• Food Hypersensitivity/immunology
• Food Hypersensitivity/therapy
• Glutens/adverse effects
• Humans
• Immunologic Tests
• Predictive Value of Tests
• Prognosis
• Risk Factors
• Wheat Hypersensitivity/classification
• Wheat Hypersensitivity/diagnosis
• Wheat Hypersensitivity/epidemiology
• Wheat Hypersensitivity/immunology
• Wheat Hypersensitivity/therapy

The purpose of this study was to evaluate the utility of specific IgE (sIgE) concentrations for the diagnosis of immediate-type egg and cow's milk (CM) allergies in Korean children and to determine the optimal cutoff levels.

In this prospective study, children ≥12 months of age with suspected egg or CM allergy were enrolled. Food allergy was diagnosed by an open oral food challenge (OFC) or through the presence of a convincing history after ingestion of egg or CM. The cutoff levels of sIgE for egg white (EW) and CM were determined by analyzing the receiver operating characteristic curves.

Out of 273 children, 52 (19.0%) were confirmed to have egg allergy. CM allergy was found in 52 (23.1%) of 225 children. The EW-sIgE concentration indicating a positive predictive value (PPV) of >90% was 28.1 kU/L in children <24 months of age and 22.9 kU/L in those ≥24 months of age. For CM-sIgE, the concentration of 31.4 kU/L in children <24 months of age and 10.1 kU/L in those ≥24 months of age indicated a >90% PPV. EW-sIgE levels of 3.45 kU/L presented a negative predictive value (NPV) of 93.6% in children <24 months of age, while 1.80 kU/L in those ≥24 months of age presented a NPV of 99.2%. The CM-sIgE levels of 0.59 kU/L in children <24 months of age and 0.94 kU/L in those ≥24 months of age showed NPVs of 100% and 96.9%.

Our results indicate that different diagnostic decision points (DDPs) of sIgE levels should be used for the diagnosis of egg or CM allergy in Korean children. The data also suggest that DDPs with high PPV and high NPV are useful for determining whether OFC is required in children with suspected egg or CM allergy.

• Egg allergy
• food allergy
• milk allergy
• specific IgE

Home based oral immunotherapy (OIT) for food allergy has often been used for young children in Japan, the majority of whom are believed to outgrow the allergy by the school age, therefore the true efficacy of the therapy has been controversial. The aim of this study was to evaluate the efficacy and safety of a newly developed slow- type home-based oral immunotherapy (OIT) regimen in children with hen’s egg (HE) allergy, who had low likelihood of outgrowing the allergy, with treatment involving only elimination diet.

We retrospectively reviewed the medical records of 43 children with egg allergy (30 males; median age 6) who fulfilled Burks et al.’s criteria of being unlikely to outgrow the allergy. Thirty children who agreed to start OIT were assigned to the treatment group, and 13 who did not want to participate immediately were assigned to the untreated group; the patients underwent an elimination diet for 1 year, during which they were monitored. The OIT regimen involved the intake of the maximum tolerated dose 2 to 3 times a week at home, with initial dose introduction followed by dose build-ups with medical supervision. We statistically evaluated the rate of children who changed their threshold up to 32 g of egg – defined as, oral tolerance induction– in both the groups for 1 year and in the OIT group for 2 years, as well as the rate of children who fulfilled Savage et al.’s criteria of clinical tolerance after reaching the abovementioned remission stage.

The rate of children who achieved oral tolerance induction to 32 g of egg after 1 year in the OIT group (9/30) was significantly higher than that in the untreated group (0/13). The total rate within the OIT group was significantly increased from 9/30 at 1 year to 17/30 at two years without any severe adverse reaction; of the above 17 children, we followed 14 children, and noted that 11 of these were able to obtain clinical tolerance.

The home-based OIT with an intermittent loading protocol was very safe and effective in children with a low likelihood of outgrowing egg allergy.

Wheat is one of the most common food allergens in children. The purpose of this study is to define the natural course of wheat allergy in children with dominant gastrointestinal symptoms and identify factors that help predict development of tolerance.

The prospective analysis covered 50 children with positive food challenge results (DBPCFC) and positive wheat IgE test result. Resolution of wheat allergy was determined on the basis of food challenge results (open challenge). The impact of each of the studied factors on the age when tolerance developed was assessed by means of the Cox proportional hazard regression model.

The median age of tolerance development was 69.5 months (37-192 mo.). The rates of resolution were 20% by the age of 4 years, 52% by the age of 8 years, and 66% by 12 years, and 76% by 18 years. The median age of the tolerance development in children with peak wheat IgE level below10 kU/L was 41.4 months, with peak wheat IgE from 10 to 19.9 kU/L was 44.5 months, with peak IgE from 20 to 49.9 kU/L – 84,9 months and with peak IgE ≥ 50 kU/L – 190.5 months. The median of the age when the highest levels of IgE for wheat were reached was 33 months (2-52 mo.) in children with resolved wheat allergy and 67 months (36-178 mo.) in children with persistent allergy (p = .001).

1. The majority of children with wheat allergy can tolerate wheat by adolescence. 2. The age when tolerance to wheat developed depended on the level and the age of reaching the highest levels of specific IgE for wheat. The higher the values of the above parameters, the older a child was when they developed tolerance to wheat.

No longitudinal studies exist on the natural history of food hypersensitivity and IgE sensitisation to food allergens in adults.

To examine the natural history of food hypersensitivity, the natural history of IgE sensitisation to food allergens and to investigate the risk factors for new onset food hypersensitivity.

Food hypersensitivity was questionnaire-assessed in 2307 individuals (aged 20–45 years) from Iceland and Sweden during the European Community Respiratory Health Survey both at baseline and follow-up 9 years later. IgE food and aeroallergen sensitisation were assessed in a subgroup of these individuals (n = 807). Values of 0.35 kU/L and above were regarded as positive sensitisation.

Food hypersensitivity was reported by 21% of the subjects and this proportion remained unchanged at follow-up (p = 0.58). Fruits, nuts and vegetables were the three most common causes of food hypersensitivity, with a similar prevalence at baseline and follow-up. The prevalence IgE sensitisation to food allergens decreased in general by 56% (p<0.001) and IgE sensitisation to peanut decreased in particular by 67% (p = 0.003). The prevalence of timothy grass IgE sensitisation decreased by 15% (p = 0.003) while cat, mite and birch IgE sensitisation did not decrease significantly. Female sex, rhinitis, eczema and presence of IgE sensitisation to aeroallergens were independently associated with new onset food hypersensitivity.

The prevalence of food hypersensitivity remained unchanged while the prevalence of IgE sensitisation to food allergens decreased in adults over a 9-year follow-up period. The decrease in prevalence of IgE sensitisation to food allergens was considerably larger than the change in prevalence of IgE sensitisation to aeroallergens.

AIM: To investigate the effect of polydatin (PD), a resveratrol glucoside, on mast cell degranulation and anti-allergic activity.

METHODS: After the rats were orally sensitized with ovalbumin (OVA) for 48 d and underwent PD treatment for 4 d, all the rats were stimulated by 100 mg/mL OVA for 24 h and then sacrificed for the following experiments. The small intestines from all the groups were prepared for morphology examination by hematoxylin and eosin staining. We also used a smooth muscle organ bath to evaluate the motility of the small intestines. The OVA-specific immunoglobulin E (IgE) production and interleukin-4 (IL-4) levels in serum or supernatant of intestinal mucosa homogenates were analyzed by enzyme-linked immunosorbent assay (ELISA). Using toluidine blue stain, the activation and degranulation of isolated rat peritoneal mast cells (RPMCs) were analyzed. Release of histamine from RPMCs was measured by ELISA, and regulation of PD on intracellular Ca²⁺ mobilization was investigated by probing intracellular Ca²⁺ with fluo-4 fluorescent dye, with the signal recorded and analyzed.

RESULTS: We found that intragastric treatment with PD significantly reduced loss of mucosal barrier integrity in the small intestine. However, OVA-sensitization caused significant hyperactivity in the small intestine of allergic rats, which was attenuated by PD administration by 42% (1.26 ± 0.13 g vs OVA 2.18 ± 0.21 g, P < 0.01). PD therapy also inhibited IgE production (3.95 ± 0.53 ng/mL vs OVA 4.53 ± 0.52 ng/mL, P < 0.05) by suppressing the secretion of Th2-type cytokine, IL-4, by 34% (38.58 ± 4.41 pg/mL vs OVA 58.15 ± 6.24 pg/mL, P < 0.01). The ratio of degranulated mast cells, as indicated by vehicles (at least five) around the cells, dramatically increased in the OVA group by 5.5 fold (63.50% ± 15.51% vs phosphate-buffered saline 11.15% ± 8.26%, P < 0.001) and fell by 65% after PD treatment (21.95% ± 4.37% vs OVA 63.50% ± 15.51%, P < 0.001). PD mediated attenuation of mast cell degranulation was further confirmed by decreased histamine levels in both serum (5.98 ± 0.17 vs OVA 6.67 ± 0.12, P < 0.05) and intestinal mucosa homogenates (5.83 ± 0.91 vs OVA 7.35 ± 0.97, P < 0.05). Furthermore, we demonstrated that administration with PD significantly decreased mast cell degranulation due to reduced Ca²⁺ influx through store-operated calcium channels (SOCs) (2.35 ± 0.39 vs OVA 3.51 ± 0.38, P < 0.01).

CONCLUSION: Taken together, our data indicate that PD stabilizes mast cells by suppressing intracellular Ca²⁺ mobilization, mainly through inhibiting Ca²⁺ entry via SOCs, thus exerting a protective role against OVA-sensitized food allergy.

• Polydatin
• Food allergy
• Mast cells
• Store-operated calcium channels
• Ca²⁺

• Animals
• Calcium/metabolism
• Calcium Channels/drug effects
• Calcium Channels/physiology
• Disease Models, Animal
• Drugs, Chinese Herbal/pharmacology
• Drugs, Chinese Herbal/therapeutic use
• Female
• Food Hypersensitivity/metabolism
• Food Hypersensitivity/physiopathology
• Food Hypersensitivity/prevention & control
• Glucosides/pharmacology
• Glucosides/therapeutic use
• Histamine/metabolism
• Immunoglobulin E/blood
• Interleukin-4/blood
• Intestine, Small/drug effects
• Intestine, Small/metabolism
• Intestine, Small/physiopathology
• Mast Cells/drug effects
• Mast Cells/metabolism
• Mast Cells/pathology
• Ovalbumin/adverse effects
• Rats
• Rats, Inbred BN
• Stilbenes/pharmacology
• Stilbenes/therapeutic use

• Food allergy
• IgE-mediated allergy
• atopic dermatitis
• non-IgE-mediated allergy

Enhanced intestinal permeability and food sensitivity are two of the many proven causes of gastrointestinal disorders. This present report describes a woman with no previous gastrointestinal (GI) complaints, who underwent dental root canal, bone graft, and implant procedures. Postsurgery she experienced an allergic reaction to the combined medications. In the weeks that followed, she presented with multiple food intolerances. Four weeks after the final dental procedure, she was assessed serologically for mucosal immune function, salivary, and blood-gluten reactivity, intestinal permeability, and other food sensitivities. Compared to her test reports from two months prior to her first dental procedure, the patient's results showed high total secretory IgA (SIgA) and elevated salivary antibodies to alpha-gliadin, indicating abnormal mucosal immunity and loss of tolerance to gluten. Her serologic assessments revealed immunoglobulin G (IgG) and IgA antibodies to a range of wheat/gluten proteins and peptides, gut bacterial endotoxins and tight junction proteins. These test results indicate gut dysbiosis, enhanced intestinal permeability, systemic gluten-reactivity, and immune response to other dietary macromolecules. The present case suggests that patients who experience severe allergic or pseudoallergic reactions to medication should be assessed and monitored for gut dysfunction. If left untreated this could lead to autoimmune reactions to self tissues.

• Amino Acid Sequence
• Carrier Proteins/chemistry
• Carrier Proteins/metabolism
• Gliadin/chemistry
• Gliadin/immunology
• Glutens/chemistry
• Glutens/immunology
• Humans
• Immunoglobulin E/blood
• Immunoglobulin E/metabolism
• Molecular Sequence Data
• Recombinant Proteins
• Triticum/chemistry
• Wheat Hypersensitivity/diagnosis
• Wheat Hypersensitivity/immunology

• Animals
• Benzoquinones/pharmacology
• Benzoquinones/therapeutic use
• Biomarkers/metabolism
• Chymases/metabolism
• Diarrhea/complications
• Diarrhea/drug therapy
• Diarrhea/immunology
• Food Hypersensitivity/complications
• Food Hypersensitivity/drug therapy
• Food Hypersensitivity/immunology
• Ligands
• Male
• Mice
• Mice, Inbred BALB C
• Nigella sativa/chemistry
• Ovalbumin/immunology
• Phytotherapy
• Plant Extracts/pharmacology
• Plant Extracts/therapeutic use
• Receptors, Opioid/agonists
• Receptors, Opioid/metabolism
• Receptors, Opioid, kappa/agonists
• Receptors, Opioid, kappa/metabolism
• Receptors, Opioid, mu/agonists
• Receptors, Opioid, mu/metabolism
• Seeds/chemistry

Food allergy is an adverse immune response to a food allergen, which can affect the gastrointestinal tract, skin and respiratory tract. The manifestations of a food allergy affecting the digestive tract include reflux, vomiting, abdominal pain, diarrhea, and gastrointestinal bleeding. In recent years, more and more attention has been paid to the relationship between food allergy and infantile diarrhea. This paper gives an overview of food allergies, reviews recent advances in understanding the relationship between food allergies and diarrhea-related allergic gastrointestinal diseases, and discusses the diagnosis and treatment of these diseases.

• Food allergy
• Infantile diarrhea
• Allergic gastrointestinal diseases

B cells are generally considered to positively regulate immune responses by producing antigen-specific antibodies. B cells are classified into classical CD5^- conventional B cells and CD5⁺ B1 cells. The latter produce multi-specific autoantibodies and are thought to be involved in autoimmune diseases. However, evidence supporting a B cell negative regulatory function has accumulated over the past 30 years. Multiple reports have suggested that absence, or loss, of regulatory B cells exacerbates symptoms of both allergic (including contact hypersensitivity and anaphylaxis) and autoimmune (such as experimental autoimmune encephalomyelitis, chronic colitis, and collagen-induced arthritis) diseases, and in lupus-like models of autoimmunity. Regulatory B cells are characterized by production of the negative regulatory cytokines, IL-10 and TGF-β. IL-10-producing B cells were the first regulatory B cells to be recognized and were termed 'B10' cells. IL-10-producing regulatory B cells are of the CD19⁺CD5⁺IgM^hiIgD^loCD1d^hi type. Recently, a TGF-β-producing regulatory B cell subset, Br3, has been shown to be related to immune tolerance in food allergies. Moreover, forkhead box P3 (Foxp3)-expressing B cells have also been identified in humans and may act as regulatory B cells (Bregs). The functional image of regulatory B cells is similar to that of regulatory T cells. Because of the proliferative and apoptotic responses of Br1 and Br3 cells in immune tolerance in non-IgE-mediated food allergy, reciprocal roles and counter-regulatory mechanisms of Br1 and Br3 responses are also suspected. Additionally, different roles for regulatory B and T cells at different time points during initiation and progression of autoimmune disease are described.

• CD5+ B
• IL-10
• Regulatory B cell
• TGF-β
• allergy
• asthma
• atopic dermatitis
• counter-regulation
• food allergy
• tolerance

• Adolescent
• Adult
• Allergens/immunology
• Animals
• Antigens, CD19/immunology
• Apoptosis/immunology
• B-Lymphocytes/immunology
• B-Lymphocytes/metabolism
• CD5 Antigens/immunology
• Cattle
• Cell Proliferation
• Child
• Child, Preschool
• Eczema/etiology
• Eczema/immunology
• Female
• Humans
• Infant
• Infant, Newborn
• Male
• Milk/immunology
• Milk Hypersensitivity/immunology
• Transforming Growth Factor beta/immunology
• Young Adult