Background and Purpose: Allergy is an undesired immune response to non-pathogenic agents. However, some opportunistic microorganisms such as fungi can also cause allergy. Among those fungi, hyphae form of Aspergillus strains including A. fumigatus, A. flavus, and A. niger could be mentioned. In this study, we aimed to separate allergic proteins from Aspergillus strains and determine their ident...

The high-affinity receptor for immunoglobulin (Ig) E (Fc epsilon RI) on mast cells and basophils plays a key role in IgE-mediated allergies. Fc epsilon RI is composed of one alpha, one beta, and two gamma chains, which are all required for cell surface expression of Fc epsilon RI, but only the alpha chain is involved in the binding to IgE. Fc epsilon RI-IgE interaction is highly species specifi...

BACKGROUND Allergic reactions towards the birch major pollen allergen Bet v 1 are among the most common causes of spring pollinosis in the temperate climate zone of the Northern hemisphere. Natural Bet v 1 is composed of a complex mixture of different isoforms. Detailed analysis of recombinant Bet v 1 isoforms revealed striking differences in immunologic as well as allergenic properties of the ...

saffron (zaaferan), botanical name crocus sativus, is the most expensive spice in the world. it is derived from the dried stigma and pistil of the purple saffron crocus flowers. iran is the largest saffron producer accounting for more than 80% of the world's production. saffron contains an aeroallergen that causes reactive respiratory allergic reactions in atopic subjects. igg antibody to aller...

The molecular effects of processing on the peanut allergens S. J. Maleki, T. Charles, C.C. Grimm, H. Cheng, B.K. Hurlburt Food Allergy Research, USDA, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, Fax: 504-286-4430, [email protected] Food allergy is on the rise and the prevalence of peanut allergy has more than tripled in the U.S. in the last 20 years. Meanwhile, little is known ab...

BACKGROUND Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis. OBJECTIVES To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relat...

ige-mediated cell signaling, induced by cross-linking of high affinity receptor for ige (fcεri) in the presence of antigen (ag), is a well known mechanism described for mast cell activation in allergy and hypersensitivity reactions, which induces a spectrum of cellular responses such as secretion and up-regulation of cell surface fcεri. although for several years  ige  binding  to  fcεri  was  ...

Anaphylaxis caused by allergen sensitization and vaccination is a serious health concern. The severity of anaphylaxis associated with the presence immunoglobulin E (IgE) antibodies that bind to allergens high affinity. Here, we report development unique Interleukin-13 (IL-13)-producing follicular helper T (TFH) cell subset, designated TFH2 cells, which tightly production high-affinity IgE antib...

Results We have demonstrated that boiling decrease solubility and IgE reactivity of PBS-extracted rice and wheat proteins, but in SDS-extracts this reactivity was only slightly affected. The sera of patients highly positive on the IgE immunoblot, positive in basophil activation and skin prick test with boiled rice components were used for characterizing the IgE-binding proteins separated by 1-D...

Background Buckwheat (Fagopyrum esculentum) is not only common pseudo-cereal in Japan, Korea, and other East Asian countries, but also a health food and substitute for wheat flour in Western countries. Buckwheat allergy is an immunoglobulin E (IgE)-mediated hypersensitivity manifesting as severe and critical symptoms induced by ingestion or inhalation of even a small amount of the flour or food...