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This project aims to investigate if differences in maternal IgG during pregnancy direct the form of allergen encountered in utero and later infant atopic phenotype.
<p>From an infant cohort at genetic risk of atopy, serum egg ovalbumin (OVA) IgG and subclass concentrations and avidity will be measured at birth and correlated with allergic outcome.
<p>OVA antigen formed at birth will also be analysed in relation to IgG and later atopic phenotype. Furthermore, the mechanism by which IgG might regulate immune responses will be examined by assessing T-cell and B-cell OVA epitope recognition in relation to IgG characteristics.
IgE sensitisation is commonly associated with food reactions and other allergic symptoms in childhood. While the mechanism of sensitisation is unknown, much evidence suggests that the allergic cascade may be triggered in early life.
<p>This is thought to indicate a key regulatory role for maternally derived factors.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.