Oilseeds and Cereal Allergens

Among various food allergens, oilseeds and cereals are among the primary sources of allergens. They are important components of the human diet and are widely used in food processing and daily meals, posing significant health risks to individuals with allergies. Given the significance of oilseeds and cereals in the diet and the extensive allergenic responses, Creative Diagnostics has developed a range of high-quality antigen and antibody products to assist in the research of seed and cereal allergens and their allergic reactions.

Mechanisms of Allergic Reactions

1. IgE-Mediated Immune Responses

IgE-mediated immune response mainly involves the following 4 processes。

• Production of IgE Antibodies: When an allergen first enters the human body, the immune system recognizes it as a foreign substance and activates B cells to produce specific IgE antibodies.
• Binding of IgE Antibodies: IgE antibodies bind to the high-affinity IgE receptors (FcεRI) on the surface of mast cells and basophils.
• Re-exposure to Allergens: Upon further exposure to the allergen, it cross-links with the IgE antibodies attached to the surface of mast cells and basophils.
• Cellular Degranulation: Cross-linking triggers degranulation of mast cells and basophils, releasing inflammatory mediators such as histamine, leukotrienes, and prostaglandins.

Fig.1 Mechanisms of allergic responses. (De Souza Rebouças, Juliana, et al., BioMed research international, 2012)

2. Non-IgE-Mediated Food Allergy

Non-IgE-mediated food allergy primarily triggers inflammation through T-cell mediated immune responses. It is manifested in conditions such as Food Protein-Induced Enterocolitis Syndrome (FPIES) and Food Protein-Induced Allergic Proctocolitis (FPIAP). Additionally, Eosinophilic Esophagitis (EoE) is characterized by the infiltration of eosinophils in the esophagus. Research has shown that non-IgE-mediated food allergy is associated with a specific cytokine profile, which is mainly secreted by subpopulations of CD4+ T cells.

Commonly Used Immunological Research Methods

Enzyme-Linked Immunosorbent Assay (ELISA)

Allergen Detection: Used to detect the residual amount of allergens in food to ensure compliance with food safety standards.

IgE Level Measurement: Used to measure the levels of specific IgE antibodies in patient serum to assist in the diagnosis of allergies.

Western Blot

Allergen Identification: Used to identify and confirm allergen proteins.

Study of Allergen Modifications and Degradation: Analyzes changes in allergens under different treatment conditions.

Cell Culture and Stimulation

Investigation of Cellular Responses: Observes how allergens activate immune cells and induce the production of cytokines.

Screening for Allergen Inhibitors: Tests the effects of potential allergen inhibitors on the immune cell response.