GENETICS OF PEANUT ALLERGY

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 食物过敏的特点是反复出现的症状，如喘息，荨麻疹，嘴唇肿胀，和/或血压下降（过敏反应）暴露于特定的食物。 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极少量的这种物质产生严重的，危及生命的反应。 为什么有些人，而不是其他人，发展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 cc），并对花生过敏进行皮肤测试，并根据临床指征对其他食物过敏原进行测试。本研究是一项研究基本遗传易感性和免疫机制的科学实验，而非临床试验，本研究不提供任何治疗。 我们将分析称为HLA II类组织类型的遗传物质的特定部分，以及参与免疫系统如何对细菌产生的重要分子LPS反应的遗传物质的其他部分。HLA II类组织类型与机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基因和其他免疫学重要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新个体发生花生过敏的可能性，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.