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IgE Immune Response in Food Allergy (Respons Imun IgE pada Alergi Makanan)

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Food allergy is an immediate type of hypersensitivity reactions against food allergens. The sensitization by those allergic substances will induce the IgE antibody production by B lymphocytes in the systemic circulation and the gut mucosa. Increased mecosal permeability facilitates this process of sensitization. Conversely, there is a protective effect of SIgA antibodies against the uptake of macromolecules, thus, prevent allergic reaction. The pathological condition occurs following reexposure with allergens, which, after binding to IgE, will trigger degranulation of mast cells/basophils. These cells have Fc receptor for IgE on their membrane. Degranulation of mast cells releases different kinds of chemical mediators theat influence negatively epithelium, smooth muscles, and mucosal glands. The clinical manifestations of food allergy can be both intra-and-extra-intestinal. It is hard, however, to diagnose corectly food allergy based on the intestinal symptoms only. Hence, the reliable and an accurate immunologic test system should be developed. Here, we discuss about sytokines, that are IFN-Y, and IL-4 which play a crucial role in determining the phenotype of immune response, like DTH and/or IgE production.

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Majalah Kedokteran Indonesia,45(9)1995:525-531

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: ., 1995

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food hypersensitivity
ige

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