IgE to carbohydrates causes delayed anaphylaxis

IgE 转化为碳水化合物导致迟发性过敏反应

基本信息

批准号：
8082719
负责人：
Scott Palmer Commins
金额：
$ 13.03万
依托单位：
UNIVERSITY OF VIRGINIA
依托单位国家：
美国
项目类别：
财政年份：
2010
资助国家：
美国
起止时间：
2010-06-10 至 2015-05-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8082719
关键词：
Adult Allergens Allergic Allergic Reaction Anaphylaxis Antibodies Antibody Formation Antigens Appearance Asthma Automobile Driving Avidity Basophils Binding Bite C Type Lectin Receptors Carbohydrates Cells Cetuximab Clinical Coculture Techniques Collaborations Consumption Dendritic Cells Double-Blind Method Eating Effector Cell Epitopes Etiology Exhalation Felis catus Food Food Hypersensitivity Fucose Galactose Histamine Release Hour IgE Immunoassay Immunotherapy Institutional Review Boards Investigation Lectin Receptors Life Link Mannose Meat Mediating Mediator of activation protein Medical Molecular Monoclonal Antibodies Nitric Oxide Oligosaccharides Patients Pattern Pattern recognition receptor Placebo Control Polysaccharides Production Reaction Reporting Research Risk Management Role Seeds Shock Specificity Spirometry Symptoms T-Lymphocyte Testing Ticks Urticaria Work Xylose base beef cohort crosslink design disorder risk food allergen food challenge galactosyl-(1-3)galactose insight mast cell novel pathogen receptor response sugar

项目摘要

DESCRIPTION (provided by applicant): Anaphylaxis is a severe allergic reaction that can be rapidly progressing and fatal. In instances where the triggering allergen is not known, establishing the cause of anaphylaxis is pivotal to long-term risk management. Determining the trigger is limited, however, to known causes of anaphylaxis. Therefore, identification of novel causative agents will provide an important step forward by reducing risk of disease and facilitating new, specific treatment approaches. The overarching hypothesis for this proposal is that IgE antibodies to carbohydrates are a major factor in anaphylaxis that currently appears to be idiopathic. We have recently identified and described a carbohydrate, alpha-gal, as a novel food allergen. Patients who have IgE antibodies to alpha-gal report delayed anaphylaxis or urticaria occurring 3-6 hours after eating beef, pork or lamb. The significance of investigating these reactions comes not only from the obvious importance of understanding a novel life threatening form of food allergy, but also because of the possibility of defining a totally new mechanism for reactions related to an important food substance. Our plan of research will investigate the relationship of IgE antibodies to alpha-gal with anaphylaxis and determine whether these antibodies are specific for the carbohydrate alpha-gal. A delay of 3-6 hours is most unusual in patients with classical food allergy and warrants investigation of the mechanism(s) involved. Using histamine release and basophil activation studies, we will determine whether IgE to alpha-gal can be functionally activated in these cells. Following the completion of the mechanistic studies, we will perform double-blind, placebo controlled food challenges to further understand the delayed appearance of clinical symptoms after eating mammalian meat. Most patients who have IgE to alpha-gal tolerated mammalian meat for many years prior to the onset of symptoms. Interestingly, greater than 90% of patients in our cohort who have IgE to alpha-gal report being bitten by large numbers of adult or larval ticks ('seed ticks') in the weeks or months prior to developing symptoms. Using dendritic cell (DC) and T cell co-culture, we will test the hypothesis that a specific receptor, that of the type II C-type lectin receptor, is critical to the initiation of a TH2 response to the tick antigen. Our current work has shown that IgE to the carbohydrate alpha-gal is present in a cohort of patients who report delayed anaphylaxis and allergic reactions after eating mammalian meat. We believe that IgE to alpha-gal and other carbohydrates represents a novel cause of food allergy. The specific aims outlined in this proposal are designed to establish the specificity of this carbohydrate-directed IgE (Specific Aim #1), elucidate the functional role of this IgE in food allergy (Specific Aim #2) and elucidate the mechanism for induction of TH2 responses which govern IgE antibody production to this moiety (Specific Aim #3). Anaphylaxis, or shock, is a severe allergic reaction that can progress quickly and may be fatal if appropriate medical action is not taken. We have identified a group of patients in the Southeastern U.S. who develop delayed anaphylaxis 3-6 hours after eating beef, pork or lamb and appear to be allergic to a sugar on red meat. Because of the delay, their symptoms would normally be regarded as 'spontaneous' or 'of unknown cause' but understanding why the delay occurs and why adult patients in the Southeast are suddenly becoming allergic to red meat may provide real insight into the factors that control anaphylaxis and food allergy.

描述（由申请人提供）：过敏反应是一种严重的过敏反应，可能会迅速进展并致命。在触发过敏原未知的情况下，确定过敏反应的原因对于长期风险管理至关重要。然而，确定触发因素仅限于已知的过敏反应原因。因此，识别新的病原体将通过降低疾病风险和促进新的特异性治疗方法向前迈出重要一步。该提议的总体假设是，针对碳水化合物的 IgE 抗体是过敏反应的主要因素，目前这种过敏反应似乎是特发性的。我们最近发现并描述了一种碳水化合物，α-半乳糖，作为一种新型食物过敏原。具有 α-gal IgE 抗体的患者报告称，在食用牛肉、猪肉或羊肉后 3-6 小时会出现迟发性过敏反应或荨麻疹。研究这些反应的意义不仅在于了解一种新的危及生命的食物过敏形式的明显重要性，而且还因为有可能定义与重要食物物质相关的全新反应机制。我们的研究计划将调查 IgE 抗体与 α-gal 与过敏反应的关系，并确定这些抗体是否对碳水化合物 α-gal 具有特异性。对于典型食物过敏患者来说，延迟 3-6 小时是最不常见的，需要研究相关机制。通过组胺释放和嗜碱性粒细胞激活研究，我们将确定这些细胞中 IgE 至 α-gal 是否可以被功能性激活。完成机制研究后，我们将进行双盲、安慰剂对照的食物挑战，以进一步了解食用哺乳动物肉后临床症状的延迟出现。大多数携带 α-gal IgE 的患者在症状出现前多年就可以耐受哺乳动物肉。有趣的是，我们队列中超过 90% 具有 α-gal IgE 的患者报告在出现症状前几周或几个月内被大量成虫或幼虫蜱（“种子蜱”）叮咬。使用树突状细胞 (DC) 和 T 细胞共培养，我们将测试以下假设：特定受体（II 型 C 型凝集素受体）对于启动对蜱抗原的 TH2 反应至关重要。我们目前的工作表明，一组报告在食用哺乳动物肉后出现迟发性过敏反应和过敏反应的患者中存在针对碳水化合物 α-gal 的 IgE。我们相信，α-半乳糖和其他碳水化合物的 IgE 代表了食物过敏的新原因。该提案中概述的具体目标旨在确定这种碳水化合物导向的 IgE 的特异性（具体目标 #1），阐明该 IgE 在食物过敏中的功能作用（具体目标 #2）并阐明诱导 TH2 的机制控制针对该部分的 IgE 抗体产生的反应（具体目标#3）。过敏反应或休克是一种严重的过敏反应，进展迅速，如果不采取适当的医疗措施，可能会致命。我们在美国东南部发现了一组患者，他们在食用牛肉、猪肉或羊肉后 3-6 小时出现迟发性过敏反应，并且似乎对红肉中的糖过敏。由于延迟，他们的症状通常被认为是“自发的”或“原因不明”，但了解延迟发生的原因以及为什么东南部的成年患者突然对红肉过敏可能有助于真正了解控制因素过敏反应和食物过敏。