Differences between normal and milk allergic subjects in their immune responses after milk ingestion.
In order to understand why non-atopic people do not have adverse symptoms to food antigens which enter the circulation after eating, 8 non-atopic and 10 atopic eczema- and milk-allergic subjects were challenged with milk, and the types of circulating immune complexes formed were analysed. Although the amount of beta-lactoglobulin incorporated into complexes did not differ statistically between the groups, the type of immune complex did. Of the non-atopic individuals, 5 formed IgA and 2 IgG complexes. Of the milk-allergic group, all showed a rise in at least one type; 5 formed IgA, 7 IgG, 6 IgE, and 6 formed C1q-binding complexes. Our data suggest that serum IgA is concerned in safe food antigen handling in non-atopic people, and that the differences in the type of immune complexes formed in response to antigen challenge may underlie the systemic symptoms of food allergy.
D000293:Adolescent; D000818:Animals; D000917:Antibody Formation; D000936:Antigen-Antibody Complex / Q000032:analysis*; D002417:Cattle; D002648:Child; D002675:Child, Preschool; D003166:Complement Activating Enzymes / Q000032:analysis; D015922:Complement C1q; D003876:Dermatitis, Atopic / Q000276:immunology; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D007070:Immunoglobulin A / Q000032:analysis; D007073:Immunoglobulin E / Q000032:analysis; D007074:Immunoglobulin G / Q000032:analysis; D007782:Lactoglobulins / Q000276:immunology; D008892:Milk / Q000009:adverse effects* / Q000276:immunology
D000936:Antigen-Antibody Complex; D007070:Immunoglobulin A; D007074:Immunoglobulin G; D007782:Lactoglobulins; D007073:Immunoglobulin E; D015922:Complement C1q; D003166:Complement Activating Enzymes