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Allergic Reactions02:06

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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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Asthma is a chronic inflammatory disorder of the airways characterized by variable airflow obstruction and heightened bronchial responsiveness to a wide range of triggers. The underlying inflammation leads to airway swelling, mucus hypersecretion, and smooth muscle constriction, all of which narrow the airway lumen and impede airflow. Clinically, asthma presents with recurrent episodes of wheezing, shortness of breath, chest tightness, and coughing, symptoms that typically vary in intensity and...
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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...

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Updated: May 11, 2026

Antigenic Liposomes for Generation of Disease-specific Antibodies
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Published on: October 25, 2018

Peanut allergens: an overview.

Jorge Sáiz1, Cristina Montealegre, Maria Luisa Marina

  • 1Department of Chemistry I, Faculty of Biology, Environmental Sciences, and Chemistry, University of Alcalá, 28871 Alcalá de Henares, Madrid, Spain.

Critical Reviews in Food Science and Nutrition
|May 4, 2013
PubMed
Summary

Peanut allergy is a common and severe food allergy. This review covers peanut allergens, their chemical characterization, and biotechnological strategies for reducing allergenicity.

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Area of Science:

  • Food Science
  • Allergology
  • Biotechnology

Background:

  • Peanut allergy is a prevalent and significant food allergy.
  • Extensive research exists on peanut allergens and allergy prevalence.
  • Information on peanut allergens is continuously expanding.

Purpose of the Study:

  • To review current knowledge on peanut allergens.
  • To discuss chemical characterization techniques for peanut allergens.
  • To provide an overview of biotechnological approaches for allergen reduction.

Main Methods:

  • Literature review of scientific reports on peanut allergens.
  • Analysis of chemical characterization techniques.
  • Survey of current biotechnological strategies.

Main Results:

  • Comprehensive review of available data on peanut allergens.
  • Detailed examination of methods for chemical characterization.
  • Overview of biotechnological advancements for allergen mitigation.

Conclusions:

  • The review consolidates current understanding of peanut allergens.
  • It highlights the importance of chemical characterization.
  • It explores innovative biotechnological solutions for peanut allergy management.