GENETICS OF PEANUT ALLERGY

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 食物过敏的特征是反复出现的症状，如喘息、麻疹、嘴唇肿胀和/或接触特定食物时血压下降(过敏反应)。食物过敏是由大多数人对特定食物(过敏原)的异常免疫反应引起的。特别是，对花生过敏的人可能会对非常少量的这种物质产生严重的、危及生命的反应。一些人而不是其他人对花生过敏的原因尚不清楚。 这项研究需要详细的病史，捐献3茶匙血液(13毫升)，以及花生过敏和临床上表明的其他食物过敏原的皮肤测试。这项研究是一项研究基本遗传易感性和免疫机制的科学实验，而不是临床试验，本研究不会提供任何治疗方法。我们将分析遗传物质的一个特定部分，称为人类白细胞抗原II类组织类型，以及遗传物质的其他部分，这些遗传物质涉及免疫系统对细菌产生的一种重要分子--脂多糖--的反应。人类白细胞抗原II类组织类型与人体对花生等外来物质产生免疫反应的能力有关。 这项研究的重点是了解HLA基因和其他免疫重要基因是如何相互作用并导致花生过敏的。我们正在获取这些信息，以便在未来我们可能能够预测新的个体患花生过敏的可能性，并可能开发新的治疗方法。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Food allergies are characterized by recurrent symptoms such as wheezing, hives, swelling of the lips, and/or loss of blood pressure (anaphylaxis) upon exposure to a specific food. Food allergies are caused by an abnormal immune response to particular foods (allergens) tolerated by most individuals. In particular, individuals with peanut allergies may have severe, life-threatening reactions to very small amounts of this substance. The reasons why some individuals, but not others, develop peanut allergy are not understood. This study requires a detailed medical history, donation of 3 teaspoons of blood (13 cc), and skin testing for peanut allergy and as clinically indicated, other food allergens. This study is a scientific experiment investigating basic genetic predisposition and immunologic mechanisms, not a clinical trial, and no treatment will be provided as part of this study. We will analyze a specific part of genetic material called the HLA Class II tissue type, as well as other parts of genetic material involved in how the immune system reacts to an important molecule, LPS, which is made by bacteria. The HLA Class II tissue type is involved in the body s ability to make immune responses to foreign substances such as peanuts. The focus of this research study is to learn about how HLA genes and other immunologically important genes interact and lead to peanut allergy. We are acquiring this information so that in the future we may be able to predict the likelihood of a new individual developing peanut allergy and possibly develop new therapeutic approaches.