"Five different allergenic proteins have been identified from hen's egg white and these include ovomucoid (Gal d 1, OVM) that represents approximately 11% of the egg white protein, ovalbumin (Gal d 2, OVA), ovotransferrin (Gal d 3), lysozyme (Gal d 4) and ovomucin (Gal d 5) with OVM being the most immunodominant allergen (Caubet et al., 2011; Tey & Heine, 2009). Studies suggest that children with food allergy including egg allergy may also suffer from other types of allergies, for example, atopic dermatitis, rhinitis and asthma (Caubet et al., 2011; Celakovska, Ettlerova, Ettler, & Vaneckova, 2011; Lack, 2008). Therefore, accurate diagnosis of food allergy is essential; however, having multiple allergies often make it difficult for proper diagnosis of food allergy. "
[Show abstract][Hide abstract] ABSTRACT: Despite its growing prevalence in westernised countries, our current understanding
of the molecular mechanism(s) of food allergy remains incomplete. In
this study, transcriptome profile of spleen from BALB/c mice was analysed in
response to egg ovomucoid (OVM) sensitisation and challenge. Microarray
analysis revealed 87 genes (91.5 fold, p50.05); 28 up-regulated and 59 downregulated.
Gene ontology analysis revealed several biological processes related to
hypersensitivity, inflammation or immune response. Biological network analysis
illustrated connections among differentially expressed genes and several immune
or hypersensitivity-related processes. Expression of five genes from microarray
experiment was validated by real-time RT-PCR. Microarray analysis identified
several differentially expressed genes that were not previously characterised in
food allergic conditions. Results from this study may help to understand the
underlying molecular events that take place in the spleen after OVM-stimulation,
and may contribute as reference for future studies that may want to identify
biomarkers of egg allergy.
"Mothers often feel unsuccessful when they cannot proceed according to suggested feeding guidelines (2). The organ systems most commonly involved in food allergy include the skin, gastrointestinal tract, and respiratory tract (3). Allergic reactions to food have been reported in 71% of children with severe eczema and in 51% of children who had less severe eczema initially (4). "
[Show abstract][Hide abstract] ABSTRACT: The treatment of food allergy is based on avoidance of the foods, which cause symptoms, and their replacement with nutritionally comparable foods. The cost of food allergy and elimination diets to families and society is poorly known. Our results suggest that estimation of dietary costs on the basis of dietary records was possible but challenging. In infancy, cost differences were small but vary depending on the age group with the reduction of median yearly costs around 180-240€. Thus, further studies are required for a more accurate cost estimate and an estimation of the impact of specific probiotics.
Microbial Ecology in Health and Disease 06/2012; 23. DOI:10.3402/mehd.v23i0.18584
"Food allergy is serious health concern, affecting approximately 1-2% adults and 6-8% children . Allergies to egg white and cow's milk are most common among children, whereas the most severe form of the food allergy is induced by peanuts . Food allergy is typically considered an IgE-mediated type I hypersensitivity reaction . "
[Show abstract][Hide abstract] ABSTRACT: Food allergy is a serious health concern among infants and young children. Although immunological mechanism of food allergy is well documented, the molecular mechanism(s) involved in food allergen sensitization have not been well characterized. Therefore, the present study analyzed the mesenteric lymph node (MLN) transcriptome profiles of BALB/c mice in response to three common food allergens.
Microarray analysis identified a total of 1361, 533 and 488 differentially expressed genes in response to β-lactoglobulin (BLG) from cow's milk, ovalbumin (OVA) from hen's egg white and peanut agglutinin (PNA) sensitizations, respectively (p < 0.05). A total of 150 genes were commonly expressed in all antigen sensitized groups. The expression of seven representative genes from microarray experiment was validated by real-time RT-PCR. All allergens induced significant ear swelling and serum IgG1 concentrations, whereas IgE concentrations were increased in BLG- and PNA-treated mice (p < 0.05). Treatment with OVA and PNA significantly induced plasma histamine concentrations (p < 0.05). The PCA demonstrated the presence of allergen-specific IgE in the serum of previously sensitized and challenged mice.
Immunological profiles indicate that the allergen dosages used are sufficient to sensitize the BALB/c mice and to conduct transcriptome profiling. Microarray studies identified several differentially expressed genes in the sensitization phase of the food allergy. These findings will help to better understand the underlying molecular mechanism(s) of food allergen sensitizations and may be useful in identifying the potential biomarkers of food allergy.
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