A Novel Genetic Marker for Food Allergy
Background
- Food allergy affects nearly 10% of all individuals.
- Food allergy can be life-threatening and the primary therapy is avoidance of the allergenic food.
- Factors important in the pathogenesis of food allergy are not known, but evidence shows a genetic predisposition.
- IL4RA, IL13 and CD14 genetic polymorphisms are implicated as atopy susceptibility genes by multiple investigators.
- To this point, little has been done in the area of food allergy.
- The ability to accurately predict genetic susceptibility to food allergy will serve as a beneficial diagnostic tool.
Description of Current Technology
The present development, from the laboratory of Gurjit Khurana Hershey, M.D., Ph.D, identifies, for the first time, a novel genetic marker for food allergy. The V75IL-4R?/Q130IL-13/T-159C → TCD14 allele combination is strongly associated with food allergy and should be a useful genetic marker to identify at risk infants. Additional genetic fingerprints have been identified for specific foods and in children without food allergy. These genetic markers should prove very useful to identify children at risk and those not at risk for food allergy. In addition, the genetic markers may be useful in predicting the natural history of food allergy and aiding the management of this common condition. To reach this conclusion, Dr. Hershey determined that, with each locus analyzed at the level of genotypes, the TT (CD14 -159 C → T) genotype was significantly associated with food allergy. However, no significant allele frequency difference between food allergy patients and normal controls was observed at any of the six polymorphic sites, when analyzed individually. Sequential multi-locus analyses revealed significant excess of 2-locus VV (I75V at IL-4Rα ) – QR (R130Q at IL-13), and QR (R130Q at IL-13) – TT (at CD14 -159 C → T) in food allergy patients compared to controls (p = 0.029 and 0.011, respectively). This was caused by a dramatic increase of individuals carrying the allele combination of V75IL-4Rα TCD14 in patients with food allergy, compared to controls (p = 0.008). Furthermore, this allele combination was associated with the phenotype of eczema among food allergy patients (p=0.02). Peanut (n = 63), milk (n = 41), and egg (n = 39) were the major foods causing food allergy in this study. Some individuals were allergic to multiple foods, thus there is some overlap between these groups. Interestingly, further analyses revealed gene:gene interactions specific to certain foods. Peanut, milk and egg each had specific genetic fingerprints. There was also a specific genetic combination associated with the absence of food allergy that may represent a protective genotype. A provisional patent application has been filed.
Objective
The Cincinnati Children's Research Foundation is actively seeking a corporate partner as a collaborator on further research with this technology and to be a licensee to ultimately bring novel and appropriate therapies to the public.
Contact
To discuss this opportunity further and/or to receive confidential and proprietary information relating to this technology, please contact:
Joseph D. Fondacaro, PhD
Director, Office of Intellectual Property & Venture Development
Cincinnati Children's Research Foundation
Mail Location 7032
3333 Burnet Avenue
Cincinnati, Ohio 45229-3039
Phone 513-636-7695
Fax 513-636-8453
Email jdfonda@cchmc.org
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