GENETICS OF PEANUT ALLERGY

花生过敏的遗传学

• 批准号: 7719531
• 负责人: STEPHEN C DRESKIN
• 金额: $ 0.04万
• 依托单位: UNIVERSITY OF COLORADO DENVER
• 依托单位国家: 美国
• 财政年份: 2008
• 资助国家: 美国
• 起止时间: 2008-04-01 至 2008-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7719531
• 关键词: Allergy to peanuts; Anaphylaxis; Bacteria; Blood; Blood Pressure; Class; Clinical Trials; Computer Retrieval of Information on Scientific Projects Database; Exposure to; Food; Food Hypersensitivity; Funding; Future; Genes; Genetic; Genetic Materials; Genetic Predisposition to Disease; Grant; Histocompatibility Testing; Hypersensitivity skin testing; Immune response; Immune system; Immunologics; Individual; Institution; Lead; Learning; Life; Lip structure; Medical History; Peanuts - dietary; Reaction; Recurrence; Research; Research Personnel; Resources; Source; Swelling; Symptoms; United States National Institutes of Health; Urticaria; Wheezing; food allergen; human leukocyte antigen gene; novel therapeutics; research study

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.

该副本是利用众多研究子项目之一 由NIH/NCRR资助的中心赠款提供的资源。子弹和 调查员（PI）可能已经从其他NIH来源获得了主要资金， 因此可以在其他清晰的条目中代表。列出的机构是 对于中心，这不一定是调查员的机构。 食物过敏的特征是反复出现的症状，例如喘息，蜂巢，嘴唇肿胀和/或暴露于特定食物时的血压（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对这种物质产生严重的，威胁生命的反应。 某些人（而不是其他人）产生花生过敏的原因是不了解的。 这项研究需要详细的病史，3茶匙血液（13 cc）的捐赠以及花生过敏的皮肤测试以及其他食物过敏原。这项研究是一项科学实验，研究了基本的遗传易感性和免疫学机制，而不是临床试验，并且在本研究的一部分中不会提供治疗。 我们将分析称为HLA II类组织类型的遗传物质的特定部分，以及与细菌制造的重要分子LPS反应的其他部分有关免疫系统如何反应的遗传物质。 HLA II类组织类型与人体具有对花生等异物的免疫反应的能力有关。 这项研究的重点是了解HLA基因和其他具有免疫学重要的基因如何相互作用并导致花生过敏。我们正在获取这些信息，以便将来我们能够预测一种新的个体发展花生过敏的可能性，并可能开发出新的治疗方法。