Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

The B Cell Response and Formation of Allergenic and Anti-allergenic Antibodies in Food Allergy

Version 1 : Received: 10 October 2023 / Approved: 10 October 2023 / Online: 11 October 2023 (09:01:51 CEST)

A peer-reviewed article of this Preprint also exists.

Udoye, C.C.; Ehlers, M.; Manz, R.A. The B Cell Response and Formation of Allergenic and Anti-Allergenic Antibodies in Food Allergy. Biology 2023, 12, 1501. Udoye, C.C.; Ehlers, M.; Manz, R.A. The B Cell Response and Formation of Allergenic and Anti-Allergenic Antibodies in Food Allergy. Biology 2023, 12, 1501.

Abstract

Food allergies are a growing public health concern worldwide, especially in children and young adults. Allergen-specific IgE plays a central role in the pathogenesis of food allergies, but their titers poorly correlate with allergy development. Host immune systems yield allergen-specific immunoglobulin (Ig)A, IgE and IgG subclasses with low or high affinities and differential Fc N-glycosylation patterns that can affect the allergic reaction to food in multiple ways. High affinity IgE is required to induce strong mast cell activation eventually leading to allergic anaphylaxis while low affinity IgE can even inhibit the development of clinically relevant allergic symptoms. IgA and IgG antibodies can inhibit IgE-mediated mast cell activation through various mechanisms, thereby protecting IgE-positive individuals from allergy development. The production of IgE and IgG with differential allergenic potential seems to be affected by the signaling strength of individual B cell receptors, and by cytokines from T cells. This review provides an overview of the diversity of the B cell response and the diverse roles of antibodies in food allergy.

Keywords

IgE; B cell response; allergy

Subject

Medicine and Pharmacology, Immunology and Allergy

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