Immunoglobulin E (IgE) Regulation and Biology

immunoglobulin e
Normally present at very low levels in plasma, antibodies of the immunoglobulin E (IgE) isotype were first discovered in 1967, decades after the description of IgA, IgG, and IM. IgE antibodies are produced primarily by plasma cells in mucosal-associated lymphoid tissue and their levels are uniformly elevated in patients suffering from atopic conditions like allergic rhinitis, asthma and atopic dermatitis. Production of allergen-specific IgE in atopic individuals is driven both by a genetic predisposition to the synthesis of this isotype as well as by environmental factors, including chronic allergen exposure. (more…)

Allergen-Specific IgE and Serum IgE: Early Immune Development Underlying Allergies

Serum IgE
A paradigm of immune development underlies allergy development and progression in early childhood. Briefly, the immune system of the fetus is maintained in a tolerogenic state, preventing adverse immune responses and rejection between the mother and fetus. Placental interleukin-10 (IL-10) suppresses the production of immune-potentiating inter-feron gamma (IFN-y) by fetal immune cells. IFN-y downregulates the production of pro-allergic cytokines, such as IL-4 and IL-13. (more…)

Food Intolerance Test - Which One is Best?

food intolerance test
Having a food intolerance test is becoming increasingly popular nowadays. This is because the symptoms of indigestion, stomach cramps, headaches, insomnia and constipation are associated with food intolerance. Food intolerance or food sensitivity is much more common than food allergies. It is estimated that around 10% of people are allergic to a food, but the number is increasing between 30-60% of people with intolerance to one or more additives or chemicals allergies in food. (more…)

Serodiagnosis of Bacterial Diseases

serodiagnosis bacterial diseases
Serodiagnosis of bacterial diseases is of value only in specific circumstances. IgG antibody is long-lived, and its presence, although indicative of previous infection or immunization, gives little or no information on current bacterial infection. IgM antibody is usually produced within days to a few weeks after exposure to antigen, (more…)

Antibodies in Food Sensitivity – IgG Antibody

antibody food sensitivity
It is common to find anti-food IgG antibodies circulating in blood, even in people who have no signs or history of adverse reactions to foods. In fact, some authorities think that an increase in anti-food IgG in some cases might be indicative of successful resolution of an IgE-mediated allergy. The subject of IgG-mediated food allergy is extremely complicated because of the nature of the antibody and the immunological reactions associated with it. The present knowledge about food allergy-associated IgG may be summarized as follows: (more…)

Mechanisms of Specific Immunotherapy

mechanisms immunotherapy
The precise mechanisms underlying the effects of Specific Immunotherapy are not well understood but several studies have shown that Specific Immunotherapy T inhibits both early and late immune responses to allergen exposure.

Recently, there have been many studies aimed at elucidating the mechanisms by which allergen-specific immunotherapy works. (more…)

Food Allergies and Intolerance — Basic Mechanisms

food-allergy-food-intoleranceOur current knowledge for trigger factor and food allergy intolerance is still in it infancy level. We already known that the allergic intolerance are different for groups of people. Some individuals are less resistant in developing allergy than others. Allergic sensitivity or atopic allergic disease are heritable and this means that genetic factors is playing a critical role. But the latest researches reveal that it is not merely heredity factors, environmental also have significant impact for someone to develop allergy.

Allergy trigger in the form of food allergen are mostly fallen to some certain foods like milk, egg, peanuts, fish, soya and nuts. We are curios on what is so peculiar about allergens in food? (more…)