A5077312947- Food Allergy and Anaphylaxis Research
- Allergic Rhinitis and Sensitization
- Contact Dermatitis and Allergies
- Eosinophilic Esophagitis
- Protein Hydrolysis and Bioactive Peptides
- Asthma and respiratory diseases
- Aquaculture Nutrition and Growth
- Aquaculture disease management and microbiota
- Identification and Quantification in Food
- Physiological and biochemical adaptations
- Meat and Animal Product Quality
- Occupational exposure and asthma
- Transgenic Plants and Applications
- Insects and Parasite Interactions
- Insect and Pesticide Research
- Xenotransplantation and immune response
- Synthesis and characterization of novel inorganic/organometallic compounds
- Glycosylation and Glycoproteins Research
- Sports Science and Education
- Musicians’ Health and Performance
- Poxvirus research and outbreaks
- Biotin and Related Studies
- Marine Invertebrate Physiology and Ecology
- Animal health and immunology
- Pain Management and Treatment
Luxembourg Institute of Health
2015-2024
Medical University of Vienna
2024
Laboratoire National de Santé
2009-2017
University Hospitals of Cleveland
1940-1942
The availability of allergen molecules ('components') from several protein families has advanced our understanding immunoglobulin E (IgE)-mediated responses and enabled 'component-resolved diagnosis' (CRD). European Academy Allergy Clinical Immunology (EAACI) Molecular Allergology User's Guide (MAUG) provides comprehensive information on important allergens describes the diagnostic options using CRD. Part A EAACI MAUG introduces molecules, families, composition extracts, databases, IgE,...
Abstract Since the discovery of immunoglobulin E (IgE) as a mediator allergic diseases in 1967, our knowledge about immunological mechanisms IgE‐mediated allergies has remarkably increased. In addition to understanding immune response and clinical symptoms, allergy diagnosis management depend strongly on precise identification elicitors reaction. past four decades, innovations bioscience technology have facilitated production well‐defined, highly pure molecules for component‐resolved (CRD),...
Summary Background The majority of fish‐allergic patients are sensitized to parvalbumin, known be the cause important IgE cross‐reactivity among fish species. Little is about importance allergens other than parvalbumin. Objective aim this study was characterize hitherto undefined in three commonly consumed species, cod, salmon and tuna, evaluate their for vitro IgE‐diagnosis addition parvalbumin gelatin. Methods Sixty‐two were diagnosed by clinical history, skin prick tests specific...
<i>Background:</i> Although 95% of fish-allergic patients are sensitized to the major fish allergen parvalbumin, clinical reactions different species vary considerably in symptoms, intensity and frequency allergic subjects. This study aimed at quantification parvalbumin levels salmon, trout, cod, carp, mackerel, herring, redfish tuna. <i>Methods:</i> Fish muscle extracts were separated by SDS-PAGE content was estimated densitometric band quantification. Individual...
Fish is one of the most allergenic foods. While clinical cross-reactivity among different fishes a widely accepted feature fish allergy, associations with other food allergies are not well understood. This study aims at analyzing relevance between and chicken meat in patients allergy to without sensitization hen's eggs.Patients (n = 29) or only 7) were recruited. IgE-reactive proteins identified (Edman, MS analysis) quantified (ELISA). Allergens used IgE ELISA skin testing.Chicken...
Abstract Background Aquaculture is a fast-growing industry and therefore welfare environmental impact have become of utmost importance. Preventing stress associated to common aquaculture practices optimizing the fish response by quantification level, are important steps towards improvement standards. Stress characterized cascade physiological responses that, in-turn, induce further changes at whole-animal level. These can either increase fitness or impair welfare. Nevertheless,...
Clinical reactions to bony fish species are common in patients with allergy and caused by parvalbumins of the β-lineage. Cartilaginous such as rays sharks contain mainly α-parvalbumins their allergenicity is not well understood.To investigate cartilaginous individuals allergic fish.Sensitization cod, salmon, ray among or both (n = 18) was explored prick-to-prick testing. reactivity assessed 11 food challenges clinical workup. IgE-binding β-parvalbumins (cod, carp, barramundi, tilapia) (ray,...
Abstract Background Novel foods may provide new protein sources for a growing world population but entail risks of unexpected food‐allergic reactions. No guidance on allergenicity assessment novel exists, while genetically modified (GM) crops it includes comparison sequence identity with known allergens, digestibility tests and IgE serum screening. Objective As proof concept, to evaluate non‐/allergenic tropomyosins (TMs) regarding their potential as calibrator proteins in functional...
Hymenoptera venom allergy can cause severe anaphylaxis in untreated patients. Polistes dominula is an important elicitor of Southern Europe as well the United States. Due to its increased spreading more moderate climate zones, likely gain importance also these areas. So far, only few allergens were identified basis for component-resolved diagnostics. Therefore, this study aimed broaden available panel allergens. The 100 kDa allergen Pol d 3 was by mass spectrometry and found be a dipeptidyl...
Abstract Purpose of review Fish is a common elicitor IgE-mediated food allergy. includes large variety foods, in terms species and processing, with marked distinction local diets around the globe. Fish-allergic patients present phenotypic diversity major differences levels clinical cross-reactivity, features that pose an important challenge for diagnosis management. Recent findings Parvalbumin fish allergen. However, single molecule not sufficient but several homologs, allergens different...
Availability of “exotic” foods is steadily increasing. In this report, we describe the first case anaphylaxis to crocodile meat. The patient was a 13-year-old boy with severe immunoglobulin E–mediated allergy chicken When tasting meat for time, he developed an anaphylactic reaction. Cross-reactivity between and suspected have triggered Basophil activation E testing confirmed boy’s allergic reaction proteins. Molecular analysis identified α-parvalbumin, extensive sequence homology as main...
Abstract Background The α‐Gal syndrome (AGS) is characterized by the presence of specific IgE‐antibodies to carbohydrate galactose‐α‐1,3‐galactose (α‐Gal). Sensitization has been associated with tick bites and individuals exposed ticks have an elevated risk sensitization. aim this study was analyze IgG IgE antibody responses in a high‐risk cohort forestry employees (FE) Luxembourg. Methods Questionnaires serum samples FE from Luxembourg ( n = 219) were retrospectively analyzed. quantified...