Literature DB >> 22277199

Significance of ovomucoid- and ovalbumin-specific IgE/IgG(4) ratios in egg allergy.

Jean Christoph Caubet1, Ramon Bencharitiwong, Erin Moshier, James H Godbold, Hugh A Sampson, Anna Nowak-Węgrzyn.   

Abstract

BACKGROUND: The role of specific IgG(4) antibodies in natural tolerance acquisition remains a matter of debate; the specific IgE/IgG(4) ratio might add value to the measurement of absolute amounts of IgE for assessing the ongoing status of egg reactivity.
OBJECTIVE: We sought to determine the significance of IgG(4) antibodies to ovalbumin (OVA) and ovomucoid (OVM) in egg-allergic children.
METHODS: One hundred seven egg-allergic children (mean age 6.9 years; range 1.6-18.6 years) were challenged to baked egg. The outcomes of the challenges were related to the level of specific IgE and IgG(4) to OVM and OVA, component IgE/IgG(4) ratios, and mediator release in a functional assay based on the rat basophil leukemia cell line.
RESULTS: Baked egg-reactive children had significantly higher OVA and OVM ratios of IgE/IgG(4) and mediator release in the rat basophil leukemia-based assay than did tolerant children (P < .05 for both). The OVA- and OVM-specific IgE/IgG(4) ratios and mediator release were correlated. In the receiver operating characteristic analysis, the areas under the curve for a logistic regression model including specific IgE and IgG(4) to OVA and OVM were significantly greater compared with the areas under the curve for egg white-specific IgE and OVM-specific IgE.
CONCLUSIONS: The balance between IgE and IgG(4) to OVA and OVM has functional consequences. A model that includes the interactions between IgE and IgG(4) to OVA and OVM accurately predicts reactivity to baked egg and warrants further investigation.
Copyright © 2012 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

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Year:  2012        PMID: 22277199     DOI: 10.1016/j.jaci.2011.11.053

Source DB:  PubMed          Journal:  J Allergy Clin Immunol        ISSN: 0091-6749            Impact factor:   10.793


  38 in total

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Review 4.  Balancing Tolerance or Allergy to Food Proteins.

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Review 5.  The Impact of Baked Egg and Baked Milk Diets on IgE- and Non-IgE-Mediated Allergy.

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7.  Novel diagnostic techniques and therapeutic strategies for IgE-mediated food allergy.

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Review 9.  Oral immunotherapy for food allergy, ready for prime time? Heated egg and milk.

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Review 10.  Biomarkers in Food Allergy.

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