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Non-classical B Cell Memory of Allergic IgE Responses
Sean P. Saunders1, Erica G. M. Ma1,2, Carlos J. Aranda1 and Maria A. Curotto de Lafaille1,3* 1Division of Pulmonary, Critical Care and Sleep Medicine, Laboratory of Allergy and Inflammation, Department of Medicine, New York University, New York, NY, United States 2Sackler Institute of Graduate Biomedical Sciences, New York University, New York, NY, United States 3Department of Cell Biology, New York University School of Medicine, New York, NY, United States The long-term effectiveness of antibody responses relies on the development of humoral immune memory. Humoral immunity is maintained by long-lived plasma ce...
Source: Frontiers in Immunology - April 25, 2019 Category: Allergy & Immunology Source Type: research

Editorial: Shaping of Human Immune System and Metabolic Processes by Viruses and Microorganisms
Conclusions In conclusion, articles in this Research Topic made a very significant contribution to our understanding of the role played by environmental factors, dysbiotic conditions, and infections in triggering diseases. Since this is a rapidly expanding area of research, many other factors contributing to the onset of these diseases are not covered here. We are confident, however, that further studies will expand the list as well as bring a better understanding of mechanisms involved in the onset of autoimmune and autoinflammatory diseases. Author Contributions All authors listed have made a substantial, direct and i...
Source: Frontiers in Microbiology - April 16, 2019 Category: Microbiology Source Type: research

What Are Common Cross-reactivities with Other Allergens?
Discussion The most common allergic foods are cow’s milk (most common), egg, peanut, tree nut, soy, wheat, fish and shellfish. Egg, milk, soy and wheat tend to occur in young children and these are more likely to be outgrown over time. Peanut, tree nut, shellfish, and fish occur at all ages and are less likely to be outgrown. Peanut and tree nut allergies also tend to be more severe than other foods. Ninety percent of food fatalities were attributed to tree nuts and peanuts. In a study of anaphylaxis in schools, food was the most likely trigger (54%) with nuts and fruits being the most commonly identified foods. Co-f...
Source: PediatricEducation.org - September 3, 2018 Category: Pediatrics Authors: pediatriceducationmin Tags: Uncategorized Source Type: news

A clinical trial of intradermal and intramuscular seasonal influenza vaccination in patients with atopic dermatitis
Antibody responses to the inactivated seasonal influenza vaccine in patients with atopic dermatitis (AD) have not been carefully characterized.
Source: Journal of Allergy and Clinical Immunology - February 13, 2017 Category: Allergy & Immunology Authors: Donald Y.M. Leung, Brett Jepson, Lisa A. Beck, Jon M. Hanifin, Lynda C. Schneider, Amy S. Paller, Katherine Monti, Gloria David, Jennifer Canniff, Margarita Gomez Lorenzo, Adriana Weinberg Source Type: research

Position document IgE-mediated allergy to egg protein.
Abstract Egg is the food that most often causes allergy in young Spanish children, with an incidence of 2.4-2.6% in the first 2 years of life. The prevalence of sensitisation and allergy to egg is greater in children with allergy to cow's milk and in those suffering atopic dermatitis. The protein component from egg white is the cause of the allergic response in child. The major allergens in egg white are ovomucoid and ovalbumin. Most of the allergic reactions affect the skin, followed by gastrointestinal and respiratory systems. Egg allergy is one of the most common causes of severe anaphylaxis. The diagnosis of e...
Source: Allergologia et Immunopathologia - July 2, 2013 Category: Allergy & Immunology Authors: Martorell A, Alonso E, Boné J, Echeverría L, López MC, Martín F, Nevot S, Plaza AM, Food allergy committee of SEICAP Tags: Allergol Immunopathol (Madr) Source Type: research