The Absence of Correlation among IL-3, IL-8 and Histamine-Releasing Factors with Oral Prausnitz–Küstner Reaction in Food Allergy

The Absence of Correlation among IL-3, IL-8 and Histamine-Releasing Factors with Oral Prausnitz–Küstner Reaction in Food Allergy

Abstract

The oral Prausnitz-Küstner (oP-K) reaction is closely associated with severe IgE-mediated allergy to food, but its mechanisms are not well defined. Our objectives were to determine the serum factor(s) involved in the oP-K reaction. The sera were obtained from 12 patients with food allergies (9 systemic urticaria/angioedema, 3 atopic dermatitis). The serum concentrations of IL-3 and IL-8 were measured by means of an enzyme-linked immunosorbent assay (ELISA). To evaluate histamine-releasing serum factor (HRSF) activity, basophils were isolated from nonallergic peripheral blood, stripped of membrane-bound IgE with lactic acid, and then passively sensitized with sera. Histamine release from these cells was determined in the presence or absence of an anti-IgE antibody or an anti-Fc ∈ RI antibody. Six of the 12 patients showed a positive oP-K reaction. The results as to serum concentrations of IL-3 and IL-8 and the activity of HRSF from patients with a positive oP-K reaction were not different statistically from those for patients with a negative oP-K one. IL-3, IL-8, and HRSF are not crucial to development of the oP-K reaction in patients with food allergies. The heterogeneity of IgE protein may explain the difference between a positive oP-K reaction and a negative oP-K one.