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Allergic Reactions02:06

Allergic Reactions

Overview
Allergic Reactions: Anaphylaxis01:30

Allergic Reactions: Anaphylaxis

Anaphylaxis is a severe, life-threatening hypersensitivity reaction mediated by Immunoglobulin E (IgE) antibodies. When IgE binds to allergens, it triggers the release of mediators– histamine, leukotrienes, and prostaglandins from mast cells and basophils. These mediators cause vasodilation, edema, and inflammation, leading to various symptoms.The primary allergens causing anaphylaxis include food items (e.g., peanuts, shellfish), drugs (e.g., penicillin, asparaginase, corticotropin, heparin),...
Cross-reactivity00:42

Cross-reactivity

Overview
Antibody Structure01:10

Antibody Structure

Overview
Antibodies, also known as immunoglobulins (Ig), are essential players of the adaptive immune system. These antigen-binding proteins are produced by B cells and make up 20 percent of the total blood plasma by weight. In mammals, antibodies fall into five different classes, which each elicits a different biological response upon antigen binding.
The Y-Shaped Structure of Antibodies Consists of Four Polypeptide Chains
Antibodies consist of four polypeptide chains: two identical heavy...
Allergic Drug Reactions01:27

Allergic Drug Reactions

Allergic reactions related to drugs are hypersensitivity responses driven by the immune system and bear no connection to the drug's therapeutic action. While drugs in isolation do not trigger an immune response, they can interact with endogenous proteins to form antigens. These antigens stimulate lymphocytes to produce antibodies. IgE-type antibodies attach themselves to mast cells. Upon subsequent exposure to the same stimulus, the antigen-antibody interaction is initiated, unleashing numerous...
Hypersensitivities01:30

Hypersensitivities

Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
Types of Hypersensitivities
Hypersensitivity reactions are categorized into four types: Type 1, Type 2, Type 3, and Type 4. Each type has a distinct mechanism...

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Related Experiment Video

Updated: Jun 27, 2026

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

Allergen databases and allergen semantics.

Steven M Gendel1

  • 1Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740, USA. steven.gendel@fda.hhs.gov

Regulatory Toxicology and Pharmacology : RTP
|December 20, 2008
PubMed
Summary
This summary is machine-generated.

Bioinformatic analysis of food protein allergenicity relies on database quality. Semantic web technologies, like ontologies, can improve data integration and analysis capabilities for better allergenicity assessments.

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Last Updated: Jun 27, 2026

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E (sIgE)
07:10

Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E (sIgE)

Published on: April 21, 2019

Area of Science:

  • Bioinformatics and Computational Biology
  • Food Science and Technology
  • Immunology and Allergy Research

Background:

  • The accuracy of bioinformatic assessments for food protein allergenicity is critically dependent on the quality and content of the underlying databases.
  • Existing allergen-related databases vary significantly in their content, structure, and accessibility, leading to user challenges and hindering data interoperability.
  • These inconsistencies create barriers to data sharing and integration, limiting the potential for comprehensive analysis.

Purpose of the Study:

  • To highlight the critical role of database characteristics in the efficacy of bioinformatic allergenicity analyses.
  • To identify the limitations imposed by the heterogeneity of current allergen-related databases.
  • To propose semantic web technologies as a solution for overcoming data integration barriers.

Main Methods:

  • Review and analysis of existing allergen-related databases.
  • Identification of differences in content, organization, and accessibility.
  • Conceptual proposal for the application of semantic web technologies, specifically a food allergen ontology.

Main Results:

  • Significant disparities exist among current allergen databases, impacting their utility and comparability.
  • These differences impede seamless data sharing and integration among researchers and systems.
  • Semantic web technologies offer a promising avenue to standardize and integrate allergen data.

Conclusions:

  • The effectiveness of bioinformatic tools for predicting food protein allergenicity is directly tied to the quality and standardization of data sources.
  • Implementing semantic web technologies, such as a food allergen ontology, can resolve current data integration challenges.
  • Adoption of these technologies will foster more robust analytical capabilities and advance the field of food allergen research.