IgG subclasses to food antigens.
Involvement of sub-classes of IgG that are specific for food allergens in anaphylactoid reactions and some manifestations of atopy no longer needs to be shown. Accordingly, sub-classes of IgG specific for ovalbumin (OVA) and beta-lactoglobulin (BLG) were compared in healthy subjects and those who presented with an intolerance or food allergy to OVA and BLG to decide whether a restrictive diet was necessary. The four sub-classes of IgG1, IgG2, IgG3 and IgG4 were isolated in all the groups. IgG4 was highest in the allergic subjects and the IgG sub-class values were modified by the diet differently in each group. Unfortunately, the small number of subjects does not allow the formation of a definite conclusion to this study.
Quinti
I
I
Department of Allergy and Clinical Immunology, University La Sapienza, Rome, Italy.
Papetti
C
C
D'Offizi
G
G
Cavagni
G
G
Panchor
M L
ML
Lunardi
C
C
Paganelli
R
R
D000941:Antigens / Q000276:immunology*; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D007074:Immunoglobulin G / Q000145:classification*; D007782:Lactoglobulins / Q000276:immunology*; D010047:Ovalbumin / Q000276:immunology*
D000941:Antigens; D007074:Immunoglobulin G; D007782:Lactoglobulins; D010047:Ovalbumin