IgE, IgG4 + Blocking Potential People can develop irritating and even life threatening TH2-driven IgE antibody responses to even the most minute exposure to the wrong dietary antigens. When these sensitised people subsequently encounter the allergen, IgE- expressing basophils and mast cells release substances (such as histamine, prostaglandins, and leukotrienes) that cause swelling or inflammation in the surrounding tissues. Such substances begin a cascade of reactions that continue to irritate and harm tissues. These reactions range from mild to severe.
Complement-negative IgG4 antibodies can combine with the specific food antigen to form a food immune complex. These complexes are thought to be the active agents for the delayed allergic responses. These complexes also have the potential to cause allergic food responses involving the anaphylactic response or sensitivity reactions. Such reactions can lead to a diverse variety of symptoms ranging from ill-defined malaise and fatigue to digestive disorders, skin problems, aching joints or back issues.
Blocking Potential: Data is available that provides support for the notion that a specific function of IgG4 in serum might also be to control antigen recognition by IgE and consequently, to regulate anaphylactic reactions and IgE-mediated immunity. Subsequently, studies have shown that the level of specific IgG4 was clearly lower than that of specific IgG1, suggesting that the major contribution of IgG4 in the competition effect is not due to higher levels but rather to a specificity spectrum close to that of the specific IgE. Moreover, blocking antibodies may have the potential to account for the clinical efficacy of immunotherapy for the neutralisation of offending IgE species.