Journal
FOOD AND AGRICULTURAL IMMUNOLOGY
Volume 32, Issue 1, Pages 837-850Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09540105.2021.2005545
Keywords
Shrimp; allergy; IgG; IgE; sensitization
Funding
- Collegium Medicum [WL-551]
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The study found that the levels of IgG and IgE, as well as the concentrations of IL-25, IL-33, and TSLP, did not affect the nature or severity of clinical symptoms in patients with shrimp allergy. There was also no correlation between the concentrations of IL-25, IL-33, and TSLP and the age or sex of the participants.
Background: Presence of IgG antibodies specific for shrimp allergens indicates a past exposure to shrimp proteins, but it is suspected that in the concentration of IgG specific for food allergens may affect the induction and maintenance of tolerance. Material and Methods: 40 patients with a positive skin prick test for shrimp allergens. The concentration of shrimp-specific IgE and IgG4 as well as TSLP, IL-25 and IL-33 in blood serum was assessed. Results: IgG and IgE level, as well as IL-25, IL-33 and TSLP concentration had no effect on the nature and severity of the clinical symptoms. There was no correlation between the concentrations of IL-25, IL-33 and TSLP and the age and sex of the participants. Conclusion: There was an absence of relationship between allergy symptoms and the concentration of sIgG, sIgE, TSLP, IL-25 and IL-33. In shellfish allergy, the role of IgG4 has not yet been elucidated.
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