Keywords:
Allergy.
;
Electronic books.
Description / Table of Contents:
This comprehensive book spans the topic from basic molecular mechanisms to societal issues. Topics include General Allergy; Allergenic Sources and Allergens; Diagnosis; Therapies and Pharmacy; Hypoallergenic Products; Environment, Hygiene and Societal Issues.
Type of Medium:
Online Resource
Pages:
1 online resource (482 pages)
Edition:
1st ed.
ISBN:
9783642316098
Series Statement:
Advanced Topics in Science and Technology in China Series
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=994622
DDC:
616.97
Language:
English
Note:
Cover -- Title Page -- Copyright Page -- Preface -- Table of Contents -- Contributors -- Part I General Allergy -- 1 Prevalence of Allergic Diseases in China -- 1.1 Introduction -- 1.2 Common Allergic Diseases in China -- 1.2.1 Allergic Rhinitis -- 1.2.2 Allergic Lung Disorders -- 1.2.3 Allergic Dermatitis -- 1.3 Current Research on the Allergens in China -- 1.3.1 Pollen Allergy (Hay Fever) -- 1.3.2 Fungal Allergens -- 1.3.3 Dust Mite -- 1.3.4 Environment Pollution -- 1.3.4.1 Outdoor Pollution -- 1.3.4.2 Indoor Pollution -- 1.3.5 Food Allergens -- 1.3.6 Drug -- 1.3.7 Specific Allergens in China -- 1.3.8 Other Allergens -- 1.4 Socioeconomic Burden of the Inexorable Rise in Allergies -- 1.5 Conclusion -- References -- 2 Mechanism of Type I Hypersensitivity -- 2.1 Introduction -- 2.2 IgE and IgE Receptors -- 2.3 Mast Cells -- 2.4 Eosinophils -- 2.5 Basophils -- 2.6 T Lymphocytes -- 2.7 B Lymphocytes -- 2.8 Conclusion -- References -- 3 Multidisciplinary Approaches to Allergy Prevention -- 3.1 Introduction -- 3.2 Genetic and Genomic Approaches -- 3.2.1 Food Allergy -- 3.2.2 Allergic Asthma -- 3.2.3 Skin Allergy -- 3.3 The Potential of Epigenetic Approaches -- 3.4 The Application of Traditional Medicine -- 3.5 Allergen-Free Foods -- 3.5.1 "May Contain" Labeling -- 3.5.2 Gluten -- 3.5.3 Oats -- 3.6 Allergen-Free Environment -- 3.7 The Allergy Knowledge Framework -- 3.8 Conclusion -- References -- Part II Allergenic Sources and Allergens -- 4 Overview of Allergen Sources in China -- 4.1 Introduction -- 4.2 Aeroallergens -- 4.2.1 Pollen -- 4.2.2 Molds -- 4.2.3 Other Outside Aeroallergenic Sources -- 4.3 Indoor Allergens -- 4.4 Ingestible Allergenic Sources -- 4.5 Contactants -- 4.6 Injected Allergenic Sources -- 4.7 Future Perspective -- Acknowledgements -- References -- 5 Allergen Protein Families and Cross-Reactivity -- 5.1 Introduction.
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5.2 Structural, Functional and Evolutionary Characteristics of Allergens -- 5.3 Cross-Reactivity -- 5.4 Amino Acids and IgE Recognition -- 5.5 The Birch-Apple Syndrome Model -- References -- 6 Seafood Allergens in China and Anti-allergenic Property of Seaweeds -- 6.1 A Brief Introduction to Seafood Allergy -- 6.2 Seafood Allergens -- 6.2.1 Fish Allergens -- 6.2.1.1 Atlantic Cod (Gadus Morhua or Gadus Callarias) (Fig. 6.1) -- 6.2.1.2 Atlantic Salmon (Salmo Salar) (Fig. 6.2) -- 6.2.1.3 Alaska Pollack (Theragra Chalcogramma) (Fig. 6.3) -- 6.2.1.4 Tuna (Fig. 6.4) -- 6.2.1.5 Pacific Pilchard (Sardinops Sagax) (Fig. 6.5) -- 6.2.1.6 Mackerel (Fig. 6.6) -- 6.2.1.7 Carp (Cyprinus Caris) (Fig. 6.7) -- 6.2.1.8 Cross-Reactivity -- 6.2.2 Shellfish Allergens -- 6.2.2.1 Crustacea -- 6.2.3 Shrimp Allergens -- 6.2.3.1 Tropomyosin -- 6.2.3.2 Arginine Kinase -- 6.2.3.3 Myosin Light Chain (MLC) -- 6.2.3.4 Sarcoplasmic Calcium-Binding Protein (SCP) -- 6.2.4 Lobster Allergens -- 6.2.5 Crab Allergens -- 6.2.6 Mollusca Allergens -- 6.2.7 Cephalopod Allergens -- 6.2.8 Gastropod and Bivalve Allergens -- 6.3 Effect of Food Processing on Allergenicity -- 6.3.1 Thermal Processing -- 6.3.2 High Intensity Ultrasound -- 6.3.3 Irradiation -- 6.4 Analytical Methods for Seafood Allergens Detection in Food Matrices -- 6.5 Anti-allergenic Compounds from Seaweeds -- Acknowledgments -- References -- 7 Food Allergen Epitopes -- 7.1 Introduction -- 7.1.1 Linear Epitopes of Food Allergens -- 7.1.2 Conformational Epitopes of Food Allergen -- 7.2 The Role of Epitopes in Food Allergy -- 7.2.1 Allergenicity Prediction of Food Allergens -- 7.2.2 Cross-Reactivity of Food Allergen -- 7.2.3 Epitopes and Diagnosis of Food Allergy -- 7.2.4 Epitopes and Immunotherapy -- 7.3 T-Cell Epitope Mapping Approaches -- 7.3.1 T-Cell Epitopes Mapping by a Proliferation Assay.
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7.3.2 T-Cell Epitope Mapping by Flow Cytometry -- 7.3.3 T-Cell Epitope Mapping Using the ELISPOT Approach -- 7.3.4 Other Assays -- 7.4 B-Cells Epitope Mapping -- 7.4.1 B-Cell Linear Epitope Mapping -- 7.4.2 Proteolytic and Chemical Fragmentation for Epitope Mapping -- 7.4.3 Epitope Mapping Using SPOTTM Peptide Arrays -- 7.4.4 Epitope Mapping by the Phage Display Approach -- 7.4.5 Epitope Mapping with Peptides Microarray-Based Immunoassay -- 7.4.6 B-Cell Conformational Epitope Mapping -- 7.4.7 Conformational Epitope Mapping by Phage Display Technology -- 7.5 Conformational Epitope Mapping by Nuclear Magnetic Resonance Spectroscopy Technique -- 7.6 Epitope Mapping by X-ray Crystallography -- 7.7 Conclusion -- Acknowledgements -- References -- 8 Recombinant Allergens and Applications -- 8.1 Introduction -- 8.2 Advantages of Recombinant Allergens -- 8.3 Strategies for Recombinant Allergen Production -- 8.3.1 Heterologous Expression Systems -- 8.3.2 Isolation and Purification of Recombinant Allergens -- 8.4 Application of Recombinant Allergens -- 8.4.1 Determination of Three-Dimensional Structures -- 8.4.2 B-Cell and T-Cell Epitope Mapping -- 8.4.3 Cross-Reactive Structures -- 8.4.4 Diagnostic and Therapeutic Applications of Recombinant Allergens -- 8.4.4.1 Recombinant Allergens for In Vitro and In Vivo Diagnosis -- 8.4.4.2 Recombinant Allergens for Specific Immunotherapy -- 8.4.4.3 Recombinant Allergens for Standardization of Allergen -- 8.5 Conclusion -- Acknowledgements -- References -- Part III Diagnosis -- 9 The CREATE Project: Development of Certified Reference Materials for Allergenic Products and Validation of Methods for Their Quantification -- 9.1 WHO/IUIS Allergen Standardization Initiatives -- 9.2 Partnership and Aims of CREATE -- 9.3 Allergen Production and Purification -- 9.3.1 Physico-chemical Characterization -- 9.3.1.1 Amino Acid Analysis.
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9.3.1.2 Mass Spectrometry -- 9.3.1.3 High-Performance Liquid Chromatography-Size-Exclusion Chromatography (HPLC-SEC) -- 9.3.1.4 Circular Dichroism (CD) Spectroscopy -- 9.3.1.5 Small-Angle X-ray Scattering (SAXS) -- 9.3.2 Immune Reactivity -- 9.3.2.1 RAST, RAST Inhibition and Dot-Blot Analysis -- 9.3.2.2 Biological Activity -- 9.3.3 The CREATE Serum Bank -- 9.3.4 Stability -- 9.3.4.1 Freeze Drying Cycle Conditions -- 9.3.4.2 Lyophilization Has No Adverse Effects on Allergen Activity -- 9.3.4.3 Study Design: Accelerated Degradation Studies -- 9.3.4.4 Stability of Lyophilized Allergens during 12 and 24 Months -- 9.3.5 ELISA Evaluation -- 9.3.5.1 Recombinant Versus Natural: Isoforms Specificity -- 9.3.5.2 Folding or Aggregation Sensitive Assays -- 9.4 Future Perspectives of CREATE -- 9.4.1 Summary of Achievements of CREATE -- 9.4.2 How to Proceed -- Acknowledgements -- References -- 10 Diagnosis of Skin Allergy Diseases -- 10.1 Introduction -- 10.2 Clinical Evaluation -- 10.3 In Vitro Tests -- 10.3.1 Eosinophil Count and Examination of Secretions -- 10.3.2 Total Immunoglobulin E (IgE) -- 10.3.3 Allergen-Specific Immunoglobulin E (IgE) -- 10.3.3.1 Radioallergosorbent Testing (RAST) -- 10.3.3.2 Enzyme-Linked Immunosorbent Assay (ELISA) -- 10.4 In Vivo Tests -- 10.4.1 Cutaneous Test -- 10.4.1.1 Skin Prick Test (SPT) -- 10.4.1.2 Intradermal Test (Intracutaneous) -- 10.4.1.3 Patch Test (Percutaneous) -- 10.4.2 Provocative Testing -- 10.5 Conclusion -- References -- 11 Novel Approaches for the In-Vitro Diagnosis of Type I Allergies -- 11.1 Introduction -- 11.2 Skin Prick Test -- 11.3 Rapid Assays for the Detection of Specific and Total IgE -- 11.4 Laboratory Methods for the Detection of Specific IgE -- 11.5 Reversed Enzyme Allergosorbent Test (REAST) -- 11.6 Standardization of Allergen Extracts -- 11.7 Molecular Allergy Diagnostics -- 11.8 Conclusion.
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References -- 12 Influence of Food Processing, Digestion and the Food Matrix on Allergenicity & -- Cellular Measures of Allergenicity -- 12.1 Introduction -- 12.1.1 Prevalence Data of Food Allergy -- 12.1.2 Exposure to Food Allergens -- 12.1.3 Diagnostics of Food Allergy -- 12.2 Influence of Food Processing, Digestion and Food Matrix on the Allergenicity of Food Proteins -- 12.2.1 Food Processing -- 12.2.2 Digestion -- 12.2.3 Food Matrix -- 12.3 Determination of Allergenicity of Food Proteins -- 12.3.1 Histamine Release Tests -- 12.3.2 Mediator Release Assay -- 12.3.3 T-Cell Polarisation Assays -- 12.3.3.1 Peripheral Blood Mononuclear Cells (PBMC) -- 12.3.3.2 Cytokine Production and Proliferation -- 12.3.3.3 Stimuli -- 12.3.3.4 Culture Medium and the Use of Fresh Versus Cryopreserved PBMC -- 12.4 Conclusion -- References -- Part IV Therapies and Pharmacy -- 13 Immunotherapy of Asthma: From Basic Research to Clinical Practices -- 13.1 The History of Allergen Immunotherapy of Asthma -- 13.2 Mechanism of Allergen Specific Immunotherapy -- 13.2.1 Regulation of T-Cell TH2 and TH1 Cytokine Production -- 13.2.2 B-Cell Response and Antibody Synthesis -- 13.2.3 Decrease the Airway Reaction Specific to Allergen -- 13.2.4 Influence on Mast Cells and Eosinophils -- 13.2.5 Inflammatory Cytokines -- 13.3 Clinical Efficacy of Immunotherapy -- 13.3.1 Symptom Control -- 13.3.2 Prevention of Disease Progression -- 13.3.3 Long-Term Effect -- 13.4 Glossary of SIT -- 13.4.1 Subcutaneous Immunotherapy (SCIT) -- 13.4.1.1 Assessment of Clinical Efficacy of Different Allergen -- 13.4.1.2 Consideration of Safety -- 13.4.1.3 Practical Immunotherapy -- 13.4.1.4 Management of Adverse Events -- 13.4.2 Sublingual Immunotherapy -- 13.4.2.1 Safety/Convenience -- 13.4.2.2 Doses/Frequency/Dose Response -- 13.4.2.3 Multiple Antigen -- 13.4.3 Other Routes of Immunotherapy.
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13.4.4 Alternative Therapy with Modified Extracts.
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