Allergoid

An allergoid is a protein that has been modified for use in desensitisation protocols, or for induction of oral/sublingual tolerance.[1] The allergoid sustain the linear epitopes recognized by the MHC-TCR cell-present systems (keeps the immunoreactivity) but has less reaginic epitopes (less allergenicity). The elaboration of allergoids through the polimerization of native allergens is performed since some decades by application of glutaraldeide or formaldeide.[2] Allergoids may also be produced by genic recombination.[3] Recently it was introduced the production of allergoids by polimerization through the microbial transglutaminases.[4]

See also

References

  1. ↑ Marsh DG, Lichtenstein LM, Campbell DH. Studies on "allergoids" prepared from naturally occurring allergens. I. Assay of allergenicity and antigenicity of formalinized rye group I component. Immunology 1970; 18:705-22.
  2. ↑ HayGlass KT, Strejan GH. Antigen- and IgE class-specific suppression mediated by T suppressor cells of mice treated with glutaraldehyde-polymerized ovalbumin. Int Arch Allergy Appl Immunol 1983; 71:23-31.
  3. ↑ Valenta R, Niederberger V. Recombinant allergens for immunotherapy. J Allergy Clin Immunol 2007; 119:826-30.
  4. ↑ Olivier CE, Lima RPS, Pinto DG, Santos RAPG, Silva GKM, Lorena SLS, Villas-Boas MB, Netto FM, Zollner RL: In search of a tolerance-induction strategy for cow's milk allergies: significant reduction of beta-lactoglobulin allergenicity via transglutaminase/cysteine polymerization. Clinics (Sao Paulo); 2012, 67(10):1171-1179. pdf
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