GENETICS OF PEANUT ALLERGY

花生过敏的遗传学

• 批准号: 7719531
• 负责人: STEPHEN C DRESKIN
• 金额: $ 0.04万
• 依托单位: UNIVERSITY OF COLORADO DENVER
• 依托单位国家: 美国
• 财政年份: 2008
• 资助国家: 美国
• 起止时间: 2008-04-01 至 2008-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7719531
• 关键词: Allergy to peanuts; Anaphylaxis; Bacteria; Blood; Blood Pressure; Class; Clinical Trials; Computer Retrieval of Information on Scientific Projects Database; Exposure to; Food; Food Hypersensitivity; Funding; Future; Genes; Genetic; Genetic Materials; Genetic Predisposition to Disease; Grant; Histocompatibility Testing; Hypersensitivity skin testing; Immune response; Immune system; Immunologics; Individual; Institution; Lead; Learning; Life; Lip structure; Medical History; Peanuts - dietary; Reaction; Recurrence; Research; Research Personnel; Resources; Source; Swelling; Symptoms; United States National Institutes of Health; Urticaria; Wheezing; food allergen; human leukocyte antigen gene; novel therapeutics; research study

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Food allergies are characterized by recurrent symptoms such as wheezing, hives, swelling of the lips, and/or loss of blood pressure (anaphylaxis) upon exposure to a specific food. Food allergies are caused by an abnormal immune response to particular foods (allergens) tolerated by most individuals. In particular, individuals with peanut allergies may have severe, life-threatening reactions to very small amounts of this substance. The reasons why some individuals, but not others, develop peanut allergy are not understood. This study requires a detailed medical history, donation of 3 teaspoons of blood (13 cc), and skin testing for peanut allergy and as clinically indicated, other food allergens. This study is a scientific experiment investigating basic genetic predisposition and immunologic mechanisms, not a clinical trial, and no treatment will be provided as part of this study. We will analyze a specific part of genetic material called the HLA Class II tissue type, as well as other parts of genetic material involved in how the immune system reacts to an important molecule, LPS, which is made by bacteria. The HLA Class II tissue type is involved in the body s ability to make immune responses to foreign substances such as peanuts. The focus of this research study is to learn about how HLA genes and other immunologically important genes interact and lead to peanut allergy. We are acquiring this information so that in the future we may be able to predict the likelihood of a new individual developing peanut allergy and possibly develop new therapeutic approaches.

该子项目是利用该技术的众多研究子项目之一 资源由 NIH/NCRR 资助的中心拨款提供。子项目和 研究者 (PI) 可能已从 NIH 的另一个来源获得主要资金， 因此可以在其他 CRISP 条目中表示。列出的机构是 对于中心来说，它不一定是研究者的机构。 食物过敏的特点是反复出现症状，如接触特定食物后出现喘息、荨麻疹、嘴唇肿胀和/或血压下降（过敏反应）。 食物过敏是由大多数人耐受的特定食物（过敏原）的异常免疫反应引起的。 特别是，对花生过敏的人可能会对极少量的这种物质产生严重的、危及生命的反应。 为什么有些人而不是其他人会出现花生过敏的原因尚不清楚。 这项研究需要详细的病史、捐献 3 茶匙血液（13 cc），并进行花生过敏和临床指示的其他食物过敏原的皮肤测试。本研究是一项调查基本遗传倾向和免疫机制的科学实验，而不是临床试验，并且本研究不会提供任何治疗。 我们将分析称为 HLA II 类组织类型的遗传物质的特定部分，以及涉及免疫系统如何对细菌产生的重要分子 LPS 做出反应的遗传物质的其他部分。 HLA II 类组织类型涉及人体对花生等异物做出免疫反应的能力。 这项研究的重点是了解 HLA 基因和其他免疫学重要基因如何相互作用并导致花生过敏。我们正在获取这些信息，以便将来我们能够预测新个体患花生过敏的可能性，并可能开发新的治疗方法。