PMID- 25599187
OWN - NLM
STAT- MEDLINE
DCOM- 20150421
LR  - 20150120
IS  - 1078-6791 (Print)
IS  - 1078-6791 (Linking)
VI  - 21 Suppl 1
DP  - 2015
TI  - Immune reactivities against gums.
PG  - 64-72
AB  - CONTEXT: Different kinds of gums from various sources enjoy an extremely broad 
      range of commercial and industrial use, from food and pharmaceuticals to printing 
      and adhesives. Although generally recognized as safe by the US Food and Drug 
      Administration (FDA), gums have a history of association with sensitive or 
      allergic reactions. In addition, studies have shown that gums have a structural, 
      molecular similarity to a number of common foods. A possibility exists for 
      cross-reactivity. OBJECTIVE: Due to the widespread use of gums in almost every 
      aspect of modern life, the overall goal of the current investigation was to 
      determine the degree of immune reactivity to various gum antigens in the sera of 
      individuals representing the general population. DESIGN: The study was a 
      randomized, controlled trial. PARTICIPANTS: 288 sera purchased from a commercial 
      source. OUTCOME MEASURES: The sera was screened for immunoglobulin G (IgG) and 
      immunoglobulin E (IgE) antibodies against extracts of mastic gum, carrageenan, 
      xantham gum, guar gum, gum tragacanth, locust bean gum, and beta-glucan, using 
      indirect enzyme-linked immunosorbent assay (ELISA) testing. For each gum antigen, 
      inhibition testing was performed on the 4 sera that showed the highest IgG and 
      IgE immune reactivity against the different gums used in the study. Inhibition 
      testing on these same sera for sesame albumin, lentil, corn, rice, pineapple, 
      peanut, pea protein, shrimp, or kidney bean was used to determine the 
      cross-reactivity of these foods with the gum. RESULTS: Of the 288 samples, 
      4.2%-27% of the specimens showed a significant elevation in IgG antibodies 
      against various gums. Only 4 of 288, or 1.4%, showed a simultaneous elevation of 
      the IgG antibody against all 7 gum extracts. For the IgE antibody, 15.6%-29.1% of 
      the specimens showed an elevation against the various gums. A significant 
      percentage of the specimens, 12.8%, simultaneously produced IgE antibodies 
      against all 7 tested extracts. CONCLUSIONS: Overall, the percentage of elevation 
      in IgE antibodies against different gum extracts, with the exception of 
      carrageenan, was much higher than for the IgG antibody. The results of the 
      current study showed that a subgroup of healthy individuals who produced not only 
      IgG but also IgE antibodies against various gums may suffer from hidden food 
      immune reactivities and sensitivities. Further study is needed to examine the 
      clinical importance of gums and cross-reactive food antibodies in symptomatic 
      individuals.
FAU - Vojdani, Aristo
AU  - Vojdani A
FAU - Vojdani, Charlene
AU  - Vojdani C
LA  - eng
PT  - Journal Article
PT  - Randomized Controlled Trial
PL  - United States
TA  - Altern Ther Health Med
JT  - Alternative therapies in health and medicine
JID - 9502013
RN  - 0 (Antigens, Plant)
RN  - 0 (Chewing Gum)
RN  - 0 (Immunoglobulin G)
RN  - 0 (Plant Gums)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Adolescent
MH  - Adult
MH  - Aged
MH  - Antigens, Plant/*immunology
MH  - *Chewing Gum
MH  - Cross Reactions
MH  - Enzyme-Linked Immunosorbent Assay
MH  - Female
MH  - Humans
MH  - Immunoglobulin E/blood
MH  - Immunoglobulin G/blood
MH  - Male
MH  - Middle Aged
MH  - Plant Gums/*immunology
MH  - Young Adult
EDAT- 2015/01/20 06:00
MHDA- 2015/04/22 06:00
CRDT- 2015/01/20 06:00
PHST- 2015/01/20 06:00 [entrez]
PHST- 2015/01/20 06:00 [pubmed]
PHST- 2015/04/22 06:00 [medline]
PST - ppublish
SO  - Altern Ther Health Med. 2015;21 Suppl 1:64-72.