2024
Food Matrix Composition Affects the Allergenicity of Baked Egg Products
Liu E, Tan J, Munoz J, Shabanova V, Eisenbarth S, Leeds S. Food Matrix Composition Affects the Allergenicity of Baked Egg Products. The Journal Of Allergy And Clinical Immunology In Practice 2024, 12: 2111-2117. PMID: 38670261, DOI: 10.1016/j.jaip.2024.04.032.Peer-Reviewed Original ResearchEgg allergensEgg productionFood matricesExtract ovalbuminFood matrix compositionAllergenicity of eggBaked eggMuffin recipeQuantify ovalbuminRice muffinsRice flourWheat flourBlocking ELISAWheat muffinsFood ingredientsMuffinsHeated eggEgg proteinsEgg-allergic patientsWheatEggsFood allergic reactionsReduced allergenicityFlourFood
2022
Food-specific immunoglobulin A does not correlate with natural tolerance to peanut or egg allergens
Liu E, Zhang B, Martin V, Anthonypillai J, Kraft M, Grishin A, Grishina G, Catanzaro J, Chinthrajah S, Sindher T, Manohar M, Quake A, Nadeau K, Burks A, Kim E, Kulis M, Henning A, Jones S, Leung D, Sicherer S, Wood R, Yuan Q, Shreffler W, Sampson H, Shabanova V, Eisenbarth S. Food-specific immunoglobulin A does not correlate with natural tolerance to peanut or egg allergens. Science Translational Medicine 2022, 14: eabq0599. PMID: 36383680, PMCID: PMC10219469, DOI: 10.1126/scitranslmed.abq0599.Peer-Reviewed Original ResearchConceptsPeanut allergyFood allergyEpitope specificityPredominant antibody isotypePeanut-specific IgEDifferent epitope specificitiesSimilar epitope specificityAtopic childrenEgg allergyOral toleranceAllergic infantsImmune exclusionEgg toleranceAntibody isotypesImmunoglobulin ACommensal floraSeparate cohortAllergyEgg allergensInfant stoolHealthy adultsIgAProtective roleOlder childrenChildren