Endotyping Cellular and Humoral Cross-Reactivity Against Chicken Meat and Egg Yolk in Non-IgE-Mediated Food Protein-Induced Gastrointestinal Allergies
Celso Eduardo Olivier *
Instituto Alergoimuno de Americana, Brazil.
Daiana Guedes Pinto
Instituto Alergoimuno de Americana, Brazil.
Ana Paula Monezzi Teixeira
Instituto Alergoimuno de Americana, Brazil.
Cibele Silva Miguel
Instituto Alergoimuno de Americana, Brazil.
Jhéssica Letícia Santos Santana
Instituto de Ensino e Pesquisa do Hospital de Amor de Barretos, Brazil.
Regiane Patussi Santos Lima
Biomega Medicina Diagnóstica, São Paulo, Brazil.
Nicole Sartoreto Rocha
Faculdade de Americana, São Paulo, Brazil.
Raquel Acácia Pereira Gonçalves Santos
Instituto Alergoimuno de Americana, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Background: Non-IgE-mediated food protein-induced gastrointestinal allergies (FPI-GIAs) are poorly understood, although IgE-mediated hypersensitivities have been extensively described. Patients with poultry meat allergy may present several phenotypes regarding clinical presentations and a wide range of symptom severity, suggesting the existence of several endotypes underlying their diseases.
Aim: To evaluate the potential of the Tube Titration of Precipitins (TTP) and the Leukocyte Adherence Inhibition Test (LAIT) to discriminate cellular and humoral immunoreactivity against chicken meat extract and chicken egg yolk extract in patients with non–IgE-mediated gastrointestinal food protein-induced allergic phenotypes.
Study Design: We examined retrospectively the medical charts of two cohorts of patients clinically diagnosed with non–IgE-mediated gastrointestinal food protein-induced allergic phenotypes related to consumption of chicken meat and/or chicken egg yolk, who were investigated with the help of TTP or LAIT.
Methodology: The TTP and LAIT's registered results against chicken meat and chicken egg yolk extracts were distributed in ranges through a cascade distribution chart to outline the variability of the results within the cohorts. The Pearson correlation test was used to evaluate the correlation between the results obtained simultaneously with both food allergens.
Results: The LAIT for the chicken meat extract and egg yolk extract showed a wide distribution range of results. The TTP for the chicken meat and egg yolk extracts showed a distribution concentrated on the higher dilutions. The Pearson correlation test showed a non-significant positive correlation between LAIT for egg yolk and LAIT for chicken meat extract; r(98) = 0.156, p = 0.121. The Pearson correlation test showed a non-significant positive correlation between TTP for the egg yolk extract and TTP for the chicken meat extract; r(98) = 0.181, p = 0.072.
Conclusion: Our preliminary results support that the TTP and LAIT performed with chicken meat and egg yolk extracts may discriminate diverse humoral and cellular immunoreactivity degrees in patients suffering from food protein-induced gastrointestinal allergies. Despite no statistically significant quantitative correlation between the results, these findings may improve dietary guidelines for impacted individuals and contribute to creating diagnostic biomarkers.
Keywords: Endotype, hypersensitivity, chicken meat, food protein-induced enterocolitis syndrome, leukocyte adherence inhibition test, Non–IgE-mediated immunoreactivity, poultry meat, precipitins