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Vol. 115, No. 1, 1998
Issue release date: January 1998
Section title: Original Paper
Int Arch Allergy Immunol 1998;115:67–72
(DOI:10.1159/000023832)

IgE /Anti-IgE Immune Complexes in Sera from Patients with Crohn’s Disease Do Not Contain Food-Specific IgE

Huber A. · Genser D. · Spitzauer S. · Scheiner O. · Jensen-Jarolim E.
aDepartment of General and Experimental Pathology, bDepartment of Gastroenterology and Hepatology, Clinic of Internal Medicine IV, and cClinical Institute of Medical and Chemical Laboratory Diagnostics, AKH Vienna, Austria

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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Published online: 12/22/1997

Number of Print Pages: 6
Number of Figures: 4
Number of Tables: 0

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA

Abstract

Background: An association of Crohn’s disease (CD) with food allergy has been discussed, but the role of food-specific IgE has not been clarified yet. Since CD is combined with immune complex formation, we examined in the present study whether anti-IgE autoantibodies in such complexes might hinder the determination of specific IgE. Methods: In order to elucidate the role of food-specific IgE in CD, we tested sera from CD patients (n = 107), healthy controls (n = 65) and allergics subjects (n = 7) for their IgE binding to food antigens (yeast, corn, celeriac, wheat) by an immunodot assay. After determining levels of IgE/IgG anti-IgE immune complexes, we purified them from serum pools of patients with CD, allergic subjects and healthy controls by affinity absorption using a monoclonal anti-IgE antibody. These purified immune complexes were treated by low pH (pH = 4) in order to dissolve them and to increase the detectability of food-specific IgE by RAST and CAP assay. Results: In CD sera no food-specific IgE could be detected, but levels of immune complexes of IgE and IgG anti-IgE autoantibodies were statistically significantly increased compared to healthy controls. pH treatment of purified IgE/IgG anti-IgE immune complexes resulted in a significant increase in specific IgE to yeast, corn, wheat and celeriac detected by RAST, however, only in the serum sample purified from allergic subjects. After pH treatment of CD immune complexes, specific IgE levels remained still very low. Conclusion: Thus, even if IgE seems to represent an autoantigen in CD, it is unlike to specifically participate in the pathophysiology of the putative food adverse reactions.


  

Author Contacts

Correspondence to: Dr. Erika Jensen-Jarolim
Department of General and Experimental Pathology, University of Vienna
AKH, EBO, Währingergürtel 18–20, A–1090 Vienna (Austria)
Tel. +43 1 40400 5103, Fax +43 1 40400 5130
E-Mail Erika.Jensen-Jarolim @ akh-wien.ac.at

  

Article Information

Received: Received: June 30, 1997
Accepted after revision: September 22, 1997
Number of Print Pages : 6
Number of Figures : 4, Number of Tables : 0, Number of References : 29

  

Publication Details

International Archives of Allergy and Immunology
Founded 1950

Vol. 115, No. 1, Year 1998 (Cover Date: January 1998)

Journal Editor: G. Wick, Innsbruck
ISSN: 1018–2438 (print), 1423–0097 (Online)

For additional information:http://www.karger.com/journals/iaa


Article / Publication Details

First-Page Preview
Abstract of Original Paper

Published online: 12/22/1997

Number of Print Pages: 6
Number of Figures: 4
Number of Tables: 0

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA


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