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Related Concept Videos

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),...
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Allergic Reactions

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Cross-reactivity00:42

Cross-reactivity

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Drug Toxicity: Allergic Reactions01:30

Drug Toxicity: Allergic Reactions

Drug-related allergies are immune-mediated responses triggered by the administration of pharmacological agents. These hypersensitivity reactions are classified based on the immune mechanisms involved. The four primary types—Type I, II, III, and IV—are mediated by different immunological pathways and exhibit distinct clinical manifestations.Type I Hypersensitivity/ IgE-Mediated Reactions: Immunoglobulin E (IgE) immediately mediates Type I hypersensitivity reactions. Upon initial exposure to a...
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: May 30, 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

Food allergens.

R C Aalberse1

  • 1Central Laboratory of the Blood Transfusion Service and Laboratory for Experimental and Clinical Immunology, University of Amsterdam, 1066CX Amsterdam, The Netherlands.

Environmental Toxicology and Pharmacology
|July 26, 2011
PubMed
Summary
This summary is machine-generated.

Food allergens trigger IgE antibodies, causing sensitization or reactions. Predicting allergen strength is complex, and cross-reactive carbohydrate determinants (CCDs) can complicate allergy diagnosis.

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Last Updated: May 30, 2026

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A Component-resolved Diagnostic Approach for a Study on Grass Pollen Allergens in Chinese Southerners with Allergic Rhinitis and/or Asthma
06:34

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Area of Science:

  • Immunology
  • Food Science

Background:

  • Food allergens are substances triggering IgE antibodies, leading to sensitization or allergic reactions.
  • Predicting a food's allergenic potential based on structure is challenging.
  • Mechanisms behind variable patient responses to allergens remain unclear.

Purpose of the Study:

  • To define food allergens and explore factors influencing allergic reactions.
  • To investigate the role of cross-reactive carbohydrate determinants (CCDs) in food allergies.

Main Methods:

  • Review of existing literature on food allergens and IgE antibody responses.
  • Analysis of allergen structures and cross-reactivity patterns.

Main Results:

  • No single structure predicts strong food allergenicity.
  • Some allergens cause sensitization without symptoms; others bind IgE without causing degranulation.
  • Cross-reactive carbohydrate determinants (CCDs) in fruits/vegetables can lead to IgE cross-reactivity but often lack clinical significance.
  • IgE antibodies to CCDs can cause diagnostic confusion.

Conclusions:

  • Food allergenicity is complex and not solely dependent on IgE binding.
  • Variable patient responses may involve gut permeability and inflammation.
  • CCD cross-reactivity is common but usually clinically insignificant, highlighting the need for careful allergy diagnosis.