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Immunomodulation by Food: A Tool for Mitigating Allergic Disease
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Immunomodulation by Food: A Tool for Mitigating Allergic Disease

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 November 2021) | Viewed by 3952

Special Issue Editors

Dr. Emilia Vassilopoulou

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Guest Editor
Department of Nutritional Sciences and Dietetics, International Hellenic University (IHU), 57400 Thessaloniki, Greece
Interests: food allergy/intolerance; immunomodulation and nutrition; gut–brain axis; nutritional psychiatry; inflammaging; food histamine; food proteins; diet; nutrition; eating disorders; immunity
Special Issues, Collections and Topics in MDPI journals
Dr. Jaap H. Akkerdaas

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Co-Guest Editor
Department of Experimental Immunology, Amsterdam Institute for Infection & Immunity, Amsterdam UMC, University of Amsterdam, Meibergdreef 9, 1105 AZ Amsterdam, The Netherlands
Interests: allergy; food allergen; allergenic protein; fish allergy; plant allergen; fruit allergen; allergic sensitization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ioana Corina Bocsan

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Co-Guest Editor
Department of Pharmacology, Toxicology and Clinic Pharmacology, Iuliu Hatieganu University of Medicine and Pharmacy, 400000 Cluj-Napoca, Romania
Interests: food allergy; pollen allergy; allergic rhinitis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Hippocrates’ quote “Let food be thy medicine, and let medicine be thy food” finds an unparalleled application in the field of immunonutrition. An expanding body of evidence demonstrates that food components act on various immune cells. Τheir effects are mediated through the intestinal immune system and, in some cases, the intestinal microbiome. Food patterns, individual foods and specific nutrients are under the microscope for their ability to enhance or inhibit immune responses, thus suppressing allergy and inflammation.

This Special Issue encourages authors to submit original research articles or reviews addressing the immunomodulatory effect of foods, specific food ingredients, antioxidants or vitamins, allergic disease in relation to food, food allergy and modification of food allergens through digestion and/or processing.

Dr. Emilia Vassilopoulou
Dr. Jaap H. Akkerdaas
Prof. Dr. Ioana Corina Bocsan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food allergy
  • nutritional immunology
  • inflammaging
  • allergic disease
  • gut microbiota
  • metabolomics
  • food allergen
  • nutritional psychiatry/ neurology

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Related Special Issue

Published Papers (7 papers)

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Research

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13 pages, 767 KiB  
Article
Predictive Factors for Oral Immune Modulation in Cow Milk Allergy
by Ioana Adriana Muntean, Ioana Corina Bocsan, Lena Katharina Wiest, Irena Pintea, Carmen Teodora Dobrican, Emanuela Duca, Corina Ureche, Anca Dana Buzoianu and Diana Deleanu
Nutrients 2022, 14(3), 494; https://doi.org/10.3390/nu14030494 - 23 Jan 2022
Cited by 6 | Viewed by 3238
Abstract
Aim: The present study analyzed clinical and biological factors that might predict achievement of tolerance in patients with IgE-mediated cow milk allergy (CMA). Method: Seventy patients with IgE-mediated CMA (44.24 ± 24.16 months) were included in the study. The patients were evaluated clinically [...] Read more.
Aim: The present study analyzed clinical and biological factors that might predict achievement of tolerance in patients with IgE-mediated cow milk allergy (CMA). Method: Seventy patients with IgE-mediated CMA (44.24 ± 24.16 months) were included in the study. The patients were evaluated clinically through skin prick test and sIgE to whole milk, casein, beta-lactoglobulin and alpha-lactalbumin. An eviction diet of 6 months was established, followed by oral food challenge test (OFC) and oral immunotherapy (OIT) with baked milk for 6 months. The tolerance was assessed after 2 years follow up. Results: Thirty percent of patients presented anaphylaxis of different degrees of severity as first manifestation of CMA. Sixty-two patients followed OIT or an accelerated reintroduction of milk. Ten patients (14.28%) did not obtain tolerance to milk within 2 years. A larger wheal in SPT and higher sIgE to milk, casein and betalactoglobulin were noted in patients with positive OFC. A basal level of <2.5 kU/l for sIgE to milk and <11.73 kU/l for sIgE to caseins predicted the occurrence of tolerance in patients with all types of clinical manifestations, including anaphylaxis. Conclusion: Basal levels of sIgE to milk and casein may help to identify patients that could become tolerant to milk. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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8 pages, 851 KiB  
Communication
Alliance with the School Personnel Is Crucial for the Management of Food Allergy and Anaphylaxis in School Children
by Dimitris Efthymiou, Persefoni Panayi, Gavriela Feketea, Constantinos Pitsios, Ioana Adriana Muntean and Emilia Vassilopoulou
Foods 2021, 10(9), 2083; https://doi.org/10.3390/foods10092083 - 3 Sep 2021
Cited by 5 | Viewed by 2352
Abstract
Background: School nurses play an important role in coping with food allergy (FA) in schoolchildren, but in schools with no school nurse, the school personnel should be prepared to manage health emergencies. This study aimed to evaluate allergy management competences in primary schools [...] Read more.
Background: School nurses play an important role in coping with food allergy (FA) in schoolchildren, but in schools with no school nurse, the school personnel should be prepared to manage health emergencies. This study aimed to evaluate allergy management competences in primary schools in Cyprus. Methods: The study was conducted September 2016 to May 2017 in 11/13 primary schools, selected by stratified random sampling. Information was collected from a principal/designated teacher using a questionnaire from the EuroPrevall Project, adapted for Cypriot teachers. Results: An average of six children with FA per school was reported in the preceding three years. Protocols for the management of chronic diseases, including allergies, were in place in 8/11 schools. Regarding recognition of FA, 8/11 respondents knew some of the signs and symptoms. In an allergic emergency, 9/11 would call the child’s parent/caregiver first and 2/11 emergency medical support. Epinephrine auto-injector (EIA) was reported by 2/11 respondents to be available in the school, but only one reported training in its use. Conclusions: The preparedness of primary schools in Cyprus did not meet safety standards regarding the preparedness of school personnel to cope with an allergic reaction in children with FA, including the use of EIA. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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13 pages, 2141 KiB  
Article
Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells
by Gerlof P. Bosman, Sergio Oliveira, Peter J. Simons, Javier Sastre Torano, Govert W. Somsen, Leon M. J. Knippels, Rob Haselberg, Roland J. Pieters, Johan Garssen and Karen Knipping
Nutrients 2021, 13(6), 2041; https://doi.org/10.3390/nu13062041 - 15 Jun 2021
Cited by 11 | Viewed by 3239
Abstract
Background: beta-lactoglobulin (BLG) is one of the major cow’s milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influence [...] Read more.
Background: beta-lactoglobulin (BLG) is one of the major cow’s milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influence its antigenicity and allergenicity. Primary objective: to analyze and identify lactosylation sites by capillary electrophoresis mass spectrometry (CE-MS). Secondary objective: to assess the effect of lactosylated BLG on antigenicity and degranulation of mast cells. Methods: BLG was lactosylated at pH 7, a water activity (aw) of 0.43, and a temperature of 65 °C using a molar ratio BLG:lactose of 1:1 by incubating for 0, 3, 8, 16 or 24 h. For the determination of the effect on antibody-binding capacity of lactosylated BLG, an ELISA was performed. For the assessment of degranulation of the cell-line RBL-hεIa-2B12 transfected with the human α-chain, Fcε receptor type 1 (FcεRI) was used. Results: BLG showed saturated lactosylation between 8 and 16 incubation hours in our experimental setup. Initial stage lactosylation sites L1 (N-terminus)—K47, K60, K75, K77, K91, K138 and K141—have been identified using CE-MS. Lactosylated BLG showed a significant reduction of both the IgG binding (p = 0.0001) as well as degranulation of anti-BLG IgE-sensitized RBL-hεIa-2B12 cells (p < 0.0001). Conclusions and clinical relevance: this study shows that lactosylation of BLG decreases both the antigenicity and degranulation of mast cells and can therefore be a promising approach for reducing allergenicity of cow’s milk allergens provided that the process is well-controlled. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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Review

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18 pages, 345 KiB  
Review
Primary Prevention of Pediatric Asthma through Nutritional Interventions
by Giulia Nuzzi, Maria Di Cicco, Irene Trambusti, Massimo Agosti, Diego G. Peroni and Pasquale Comberiati
Nutrients 2022, 14(4), 754; https://doi.org/10.3390/nu14040754 - 10 Feb 2022
Cited by 12 | Viewed by 4430
Abstract
Asthma is the most common chronic non-communicable disease in children, the pathogenesis of which involves several factors. The increasing burden of asthma worldwide has emphasized the need to identify the modifiable factors associated with the development of the disease. Recent research has focused [...] Read more.
Asthma is the most common chronic non-communicable disease in children, the pathogenesis of which involves several factors. The increasing burden of asthma worldwide has emphasized the need to identify the modifiable factors associated with the development of the disease. Recent research has focused on the relationship between dietary factors during the first 1000 days of life (including pregnancy)—when the immune system is particularly vulnerable to exogenous interferences—and allergic outcomes in children. Specific nutrients have been analyzed as potential targets for the prevention of childhood wheeze and asthma. Recent randomized controlled trials show that vitamin D supplementation during pregnancy, using higher doses than currently recommended, may be protective against early childhood wheezing but not school-age asthma. Omega-3 fatty acid supplementation during pregnancy and infancy may be associated with a reduced risk of childhood wheeze, although the evidence is conflicting. Data from observational studies suggest that some dietary patterns during pregnancy and infancy might also influence the risk of childhood asthma. However, the quality of the available evidence is insufficient to allow recommendations regarding dietary changes for the prevention of pediatric asthma. This review outlines the available high-quality evidence on the role of prenatal and perinatal nutritional interventions for the primary prevention of asthma in children and attempts to address unmet areas for future research in pediatric asthma prevention. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
19 pages, 2227 KiB  
Review
Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy
by Daniela Briceno Noriega, Hannah E. Zenker, Cresci-Anne Croes, Arifa Ewaz, Janneke Ruinemans-Koerts, Huub F. J. Savelkoul, R. J. Joost van Neerven and Malgorzata Teodorowicz
Nutrients 2022, 14(2), 371; https://doi.org/10.3390/nu14020371 - 15 Jan 2022
Cited by 24 | Viewed by 5086
Abstract
As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level of IgG/IgE recognition, [...] Read more.
As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level of IgG/IgE recognition, but also by increasing the interaction and recognition of these modified proteins by antigen-presenting cells (APCs). This affects their biological properties, including digestibility, bioavailability, immunogenicity, and ultimately their allergenicity. APCs possess various receptors that recognize glycation structures, which include receptor for advanced glycation end products (RAGE), scavenger receptors (SRs), galectin-3 and CD36. Through these receptors, glycation structures may influence the recognition, uptake and antigen-processing of food allergens by dendritic cells (DCs) and monocytes. This may lead to enhanced cytokine production and maturation of DCs, and may also induce adaptive immune responses to the antigens/allergens as a result of antigen uptake, processing and presentation to T cells. Here, we aim to review the current literature on the immunogenicity of AGEs originating from food (exogenous or dietary AGEs) in relation to AGEs that are formed within the body (endogenous AGEs), their interactions with receptors present on immune cells, and their effects on the activation of the innate as well as the adaptive immune system. Finally, we review the clinical relevance of AGEs in food allergies. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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11 pages, 684 KiB  
Review
Alternative Fish Species for Nutritional Management of Children with Fish-FPIES—A Clinical Approach
by Gavriela Feketea, Emilia Vassilopoulou, Foteini Geropanta, Elena Camelia Berghea and Ioana Corina Bocsan
Nutrients 2022, 14(1), 19; https://doi.org/10.3390/nu14010019 - 22 Dec 2021
Cited by 5 | Viewed by 3458
Abstract
In the Mediterranean region, fish is a common cause of food protein-induced enterocolitis syndrome (FPIES) in children. No laboratory tests specific to FPIES are available, and oral food challenge (OFC) is the gold standard for its diagnosis and testing for achievement of tolerance. [...] Read more.
In the Mediterranean region, fish is a common cause of food protein-induced enterocolitis syndrome (FPIES) in children. No laboratory tests specific to FPIES are available, and oral food challenge (OFC) is the gold standard for its diagnosis and testing for achievement of tolerance. Children with FPIES to fish are usually advised to avoid all fish, regardless of the species. Fish are typically classified into bony and cartilaginous, which are phylogenetically distant species and therefore contain less cross-reacting allergens. The protein β-parvalbumin, considered a pan-allergenic, is found in bony fish, while the non-allergenic α-parvalbumin is commonly found in cartilaginous fish. Based on this difference, as a first step in the therapeutic process of children with FPIES caused by a certain fish in the bony fish category (i.e., hake, cod, perch, sardine, gilthead sea bream, red mullet, sole, megrim, sea bass, anchovy, tuna, swordfish, trout, etc.), an OFC to an alternative from the category of cartilaginous fish is suggested (i.e., blue shark, tope shark, dogfish, monkfish, skate, and ray) and vice versa. Regarding the increased mercury content in some sharks and other large species, the maximum limit imposed by the European Food Safety Authority (EFSA) for weekly mercury intake must be considered. An algorithm for the management of fish-FPIES, including alternative fish species, is proposed. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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12 pages, 718 KiB  
Review
Epigenetics in Food Allergy and Immunomodulation
by José A. Cañas, Rafael Núñez, Anyith Cruz-Amaya, Francisca Gómez, María J. Torres, Francisca Palomares and Cristobalina Mayorga
Nutrients 2021, 13(12), 4345; https://doi.org/10.3390/nu13124345 - 1 Dec 2021
Cited by 20 | Viewed by 5732
Abstract
Food allergy (FA) is an increasing problem worldwide and, over recent years, its prevalence is rising in developed countries. Nowadays, the immunological and cellular processes that occur in the allergic reactions are not fully understood, which hampers the development of in vitro diagnostic [...] Read more.
Food allergy (FA) is an increasing problem worldwide and, over recent years, its prevalence is rising in developed countries. Nowadays, the immunological and cellular processes that occur in the allergic reactions are not fully understood, which hampers the development of in vitro diagnostic tools and further treatment options. Moreover, allergic diseases could be reinforced by environmental exposure and genetic modifications. Gene expression can be controlled by different epigenetic mechanisms like DNA methylation, histone modifications, and microRNAs. In addition, several environmental factors such as dietary components (vitamin D, butyrate, folic acid) are able to regulate this epigenetic mechanism. All these factors produce modifications in immune genes that could alter the development and function of immune cells, and therefore the etiology of the disease. Furthermore, these epigenetic mechanisms have also an influence on immunomodulation, which could explain sustained responsiveness or unresponsiveness during immunotherapy due to epigenetic modifications in key genes that induce tolerance in several FA. Thus, in this review we focus on the different epigenetic mechanisms that occur in FA and on the influence of several dietary components in these gene modifications. Full article
(This article belongs to the Special Issue Immunomodulation by Food: A Tool for Mitigating Allergic Disease)
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