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Allergic Reactions: Anaphylaxis01:30

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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,...
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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...
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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...
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Seafood-Associated Shellfish Allergy: A Comprehensive Review.

Samanta S Khora1

  • 1a Medical Biotechnology Lab, Department of Medical Biotechnology , School of Biosciences and Technology, VIT University , Vellore , India.

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Summary
This summary is machine-generated.

Shellfish allergy, often IgE-mediated, affects 0.5-2.5% globally. Tropomyosin is a key allergen causing cross-reactivity, necessitating advanced diagnostic approaches for this lifelong condition.

Keywords:
Allergycharacterizationcross-reactivityoccupational allergyseafood-associated shellfishtropomyosins

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Area of Science:

  • Food allergy research
  • Immunology
  • Molecular biology

Background:

  • Shellfish are a major global food source, leading to increased reports of IgE-mediated shellfish allergy.
  • Shellfish allergy symptoms range from mild to severe anaphylaxis, triggered by ingestion, inhalation, or contact.
  • Prevalence is 0.5-2.5% globally, higher in Asian coastal regions due to dietary habits.

Purpose of the Study:

  • To provide an updated review of shellfish allergy.
  • To highlight new findings on allergens, cross-reactivity, and diagnostic/management strategies.

Main Methods:

  • Review of existing literature on shellfish allergy.
  • Analysis of allergen diversity and cross-reactivity patterns.
  • Exploration of molecular genetics in diagnosis and management.

Main Results:

  • Key shellfish allergens include tropomyosin, arginine kinase, and myosin light chain (crustaceans), and tropomyosin, paramyosin, and troponin (mollusks).
  • Tropomyosin is a major allergen responsible for extensive cross-reactivity within and between shellfish types, and with fish.
  • Diagnosis involves clinical history, skin prick tests, IgE quantification, and oral challenge tests.

Conclusions:

  • Shellfish allergy is a significant health concern with diverse allergens and complex cross-reactivity.
  • Molecular genetics offers innovative approaches for diagnosing and managing this potentially life-threatening, lifelong disease.