An allergoid is a protein that has been modified for use in desensitisation protocols, or for induction of oral/sublingual tolerance.[1] The allergoid sustain the linear epitopes recognized by the MHC-TCR cell-present systems (keeps the immunoreactivity) but has less reaginic epitopes (less allergenicity). The elaboration of allergoids through the polymerization of native allergens is performed since some decades by application of glutaraldehyde or formaldehyde.[2] Allergoids may also be produced by genic recombination.[3] Recently it was introduced the production of allergoids by polymerization through the microbial transglutaminases.[4]

See also

References

  1. ↑ Marsh, D.G.; Lichtenstein, L.M.; Campbell, D.H. (1970). "Studies on "allergoids" prepared from naturally occurring allergens. I. Assay of allergenicity and antigenicity of formalinized rye group I component". Immunology. 18 (5): 705–722. PMC 1455593. PMID 4192674.
  2. ↑ HayGlass, K.T.; Strejan, G.H. (1983). "Antigen- and IgE class-specific suppression mediated by T suppressor cells of mice treated with glutaraldehyde-polymerized ovalbumin". International Archives of Allergy and Applied Immunology. 71 (1): 23–31. doi:10.1159/000233357. PMID 6187695.
  3. ↑ Valenta, R.; Niederberger, V. (2007). "Recombinant allergens for immunotherapy". Journal of Allergy and Clinical Immunology. 119 (4): 826–830. doi:10.1016/j.jaci.2007.01.025. PMID 17335886.
  4. ↑ Olivier, C.E.; Lima, P.S.; Pinto, D.G.; Santos, R.A.P.G.; Silva, G.K.M.; Lorena, S.L.S.; Villas-Boas, M.B.; Netto, F.M.; Zollner, R.L. (2012). "In search of a tolerance-induction strategy for cow's milk allergies: significant reduction of beta-lactoglobulin allergenicity via transglutaminase/cysteine polymerization" (PDF). Clinics (Sao Paulo). 67 (10): 1171–1179. doi:10.6061/clinics/2012(10)09. PMC 3460020. PMID 23070344. Archived from the original (PDF) on 2013-07-29. Retrieved 2012-11-15.
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