Trick or Treat: Trick your
Immune System and Turn off your Peanut Allergy
“We think we’ve found a way to safely and
rapidly turn off the allergic response to food allergies,”
says Paul Bryce, an
assistant professor at Northwester University
Anaphylaxis is the
body’s severe, allergic reaction to an allergen. It occurs
after the initial exposure to a foreign substance such as a peanut or bee sting
venom causes a body to become sensitized to that substance. On a second exposure to this foreign substance,
the body recognizes it as an allergen triggering an adverse reaction, which can
result in anaphylaxis. Typically within 15 to 30 minutes of exposure, the
body undergoes a severe reaction. Some
of the symptoms include throat
swelling, an itchy rash, low blood pressure and/or shock which
can eventually lead to loss of consciousness and death. During
anaphylaxis, tissues from different parts of the body release histamine and other cytokines
that can cause the airways to tighten the throat to close. According to the National
Institutes of Health (NIH), approximately 15,000
to 30,000 episodes of anaphylaxis and 100 to 200 related deaths occur each
year within the United States.
From an immunological perspective, anaphylaxis is
classified as a type 1 hypersensitivity. In type 1 hypersensitivity,
an antigen producing cell (APC) presents an
antigen to a CD4+ Th2 cell which stimulates B cell proliferation,
differentiation and production of IgE
antibodies specific to the antigen. The IgE antibodies bind to Fc receptors on the
surface of mast cells and basophils.
These coated cells are termed
“sensitized” by the IgE. When the body is exposed to the same allergen another
time, the bound IgE on these sensitized cells cross-link. This interaction
signals the release of active mediators of inflammations such as histamine, leukotriene, and prostaglandin to the
surrounding tissues which leads to anaphylaxis.
All of
this research raises the question of why do some people develop
hypersensitivity while others do not? The
exact mechanism as to why some individuals are more prone to type-I hypersensitivity
is not fully understood. However, previous research has shown that individuals
with this form of sensitivity produce more TH2 cells that secrete IL-4, IL-5
and IL-13 which promote isotype switching to the IgE production observed in
this allergic response.
For highly allergic individuals,
even the smallest amount of allergen can provoke anaphylaxis. Currently avoidance and symptom control are the
most widely used means to cope with most allergies. Therefore in his study titled Antigen-Fixed Leukocytes Tolerize Th2 Responses in
Mouse Models of Allergy, Smarr
and his team of researchers attempted to find a more pragmatic cure for
allergies. In previous research
projects, Smarr’s team has demonstrated
that intravenous administration of peptides attached to the surface of
syngeneic splenic leukocytes termed Ag-coupled splenocytes (Ag-SPs)
with the chemical crosslinking agent 1-ethyl-3-(39-dimethylaminopropyl)-carbodimide (ECDI) safely and
efficiently induced Ag-specific immune tolerance. This enabled the team to attach an antigen
the hypersensitive person would normally recognize as foreign and attack, such
as antigens from peanuts, to white blood cells called leukocytes. When these modified white blood cells were
reintroduced into the individual the individual would not experience the
life-threatening allergic reaction because their immune system now recognizes
the antigen as safe. Their previous success with this model in autoimmune
studies with TH1/Th17 mediated models encouraged them to extend their
work with this model to study Th2 models associated with food allergies.


