Adenosine is a nucleoside and consists of adenine in glycosidic linkage with ribose. Most adenosine is derived from cleavage of adenosine 5′-monophosphate (AMP) by membrane- associated 5′-nucleotidase. However, the majority of AMP is phosphorylated to ADP or ATP during the process of energy generation. All cells contain adenosine. Indeed, adenosine was shown to cause airway obstruction in patients with asthma. (more…)

By definition, allergy is a condition where a person has hypersensitivity to an environmental, drug, or food antigen (allergen) caused by an altered or unusual immune system reaction to the antigen.

Allergenic foods can impact the lungs when an allergic reaction individual inhales food particles that may have been released when the food was cooked or that were dispersed in aerosol form. Allergy to the allergens in cooked food has been reported by highly allergic patients who were exposed to their allergenic foods (say, fish, shellfish, or eggs) in an enclosed area (for example, a restaurant dining room) or during meal preparation. Most cases of asthma triggered by aerosolized food allergens involve adults engaged in specific occupations that regularly expose them to the allergens. In contrast, most cases of asthma in children are triggered when the allergen is eaten, not inhaled.

Many experts believe that if a baby can be protected from becoming sensitized to the most highly allergenic foods when their healthy immune system and the digestive tract are in the most vulnerable stage for allergy to develop, the incidence of lifelong food allergy and potentially life-threatening anaphylactic reactions to foods will be reduced and hopefully entirely prevented. When a baby has been identified to be at risk for developing allergy, measures to reduce allergic sensitization might be implemented at birth and the problems associated with future food allergy may be significantly reduced. However, as we shall see in later discussions, experts disagree on the best way to avoid this early allergic sensitization.

The reaction of asthmatics to these chemical compounds is not an allergy, but is more correctly described as allergy intolerance because the initial response is not a triggering of the immune system. The process involves an increase in the level of the inflammatory mediators that are responsible for the bronchospasm of asthma. These mediators include histamine and leukotrienes. They are released during the reaction to an allergen, and cause the muscular contractions that result in the difficulty in breathing and wheezing that are typical of asthma. By inhibiting (or turning off) other types of mediators, the chemicals in the food additives cause an increase in the level of antihistamine and leukotrienes. This results in increased bronchospasm, and a definite worsening of the asthma symptoms.

Oral allergy syndrome is an allergic reaction to food that is confined to the oral cavity (i.e., to the lips, and around the lips, roof of the mouth, tongue, hard and soft palate, and uvula) and adjacent structures. It differs from other food allergy in that its symptoms do not appear in any other location in the body, and always accompany respiratory allergy to inhaled allergens of plants, particularly plant pollens. Of course, symptoms in the mouth, throat, and upper respiratory tract can be part of a generalized reaction to foods, but in this case they are more accurately described as oral allergy symptoms. The term oral allergy syndrome applies specifically to pollen allergy (pollinosis) accompanied by reactions to certain raw foods when they are in direct contact with oral tissues. Individuals with Oral allergy syndrome typically have hay fever symptoms caused by allergies to trees, grasses, and weeds. They experience irritation in the mouth (lips, tongue, roof of the mouth) and sometimes the throat after eating specific types of raw fruits, vegetables, and sometimes nuts.

Asthma as disease affects approximately 15 million people in the United States alone. Asthma affected 70 percent more women than men. One way to help ease asthmatic symptoms is by eating healthy and variety of foods that give your body a few health benefits. If these foods are healthy, so your body is. The vitamins, minerals and nutrients strengthen your body, so that the body functions efficiently and effectively. (more…)

Contact of pathogens with the innate immune system will most frequently occur at epithelia, and the biology of the airway epithelium is of considerable importance in asthma. Airway epithelia express a range of innate immune receptors, allowing them to function as a line of first response to pathogens: their ability to detect and respond to pathogens must clearly be substantial, given that they form the main target for most respiratory viruses.

There are also potentially close relationships between epithelial cells and other cells of the innate immune system such as DCs and macrophages.

Cooperative networks that regulate airway inflammation are discussed in more detail below. Interestingly, defective responses to respiratory viruses are evident in epithelial cells from asthmatics, which may be relevant in the pathology of asthma exacerbations, and phenotypic differences in epithelia between asthmatics and normal subjects have been demonstrated. (more…)