In vivo and T Cell Cross-Reactivity between Walnut, Cashew and Peanut | Zendy

Michael D. Kulis | Zendy; Laurent Pons | Zendy; A. Wesley Burks | Zendy

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In vivo and T Cell Cross-Reactivity between Walnut, Cashew and Peanut

Author(s) -

Michael D. Kulis,

Laurent Pons,

A. Wesley Burks

Publication year - 2008

Publication title -

international archives of allergy and immunology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.696

H-Index - 100

eISSN - 1423-0097

pISSN - 1018-2438

DOI - 10.1159/000155741

Subject(s) - cross reactivity , splenocyte , in vivo , sensitization , immunoglobulin e , ovalbumin , immunology , in vitro , chemistry , biology , biochemistry , antibody , cross reactions , microbiology and biotechnology , antigen

Examination of IgE cross-reactivity among nuts has been limited to in vitro experiments. Cross-reactivity studies of nuts at the T cell level are difficult to interpret because of the inability to determine which cellular responses are from a true sensitization and which are due to cross-reactivity. Using a mouse model in which the sensitizing nuts are controlled may provide novel methods to investigate in vivo and T cell cross-reactivity.

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