T07027: The interaction of food allergens with the epithelium of the alimentary canal: investigation of non-immunological determinants of allergenicity
Tuesday 2 March 2004
This research project examines the hypothesis that certain foods are more likely to cause allergic reactions because of their proteolytic (enzyme) activity.
Background
Although allergic individuals can react to a wide range of foods, the majority of reactions are often caused by just a small number of foods. It is not clear why some foods cause allergic reactions, while others do not. One theory is that certain foods are more likely to cause allergic reactions because of their proteolytic activity.
Research Approach
The study will examine a number of characteristics of certain foods, including the proteolytic activity, the ability to cause the gut lining to become 'leaky' and the ability to stimulate production of inflammatory mediators (chemicals released in the body during the course of an allergic reaction). These markers will act as a measure of their tendency to cause allergy. Foods that will be included in this study are banana, kiwi fruit, mango, peach, pineapple, celery, potato, tomato, egg, almond, walnut, cashew nuts, peanuts, milk and cheese.
Results and findings
Of the foods examined, pineapple, kiwi fruit, celery and tomato had proteolytic activity, pineapple and walnut were able to stimulate production of inflammatory mediators, and pineapple, kiwi and banana extracts could make the lining of the gut wall more 'leaky'.
The researchers conclude that their work demonstrates that foods associated with allergy may act directly on cells that line the gut wall to make it more 'leaky', and that this may be a mechanism involved in the development of allergy. However, they do acknowledge that an association between gut permeability and increased sensitivity to food allergens is one that still needs to be demonstrated.
Dissemination information
Project completed: final report is available from the FSA Library and Information centre. To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency (020 7276 8181/8182 or at library&info@foodstandards.gsi.gov.uk).
Buckley MG, Walls AF. Increased Epithelial Permeability and the Generation of Inflammatory Cytokines in Response to Proteolytic Activity in Fruit. J Allergy Clin Immunol 2003; Abstract in press. Work to be presented at the American Academy of Allergy, Asthma and Immunology Meeting in Denver, Colorado, USA in March 2003.
The project work was presented at workshops of the Food Standards Agency Food Intolerance Programme held at Aviation House, London (November 2001), and at the Botley Park Hotel, Hampshire (November 2002).