Researchers find protein behind food allergy-related esophageal disease

JERUSALEM, Aug. 11 (Xinhua) -- Israeli researchers have identified a protein that triggers food allergies, potentially paving the way for a new treatment, Tel Aviv University said in a statement on Monday.

In a study published in the journal Allergy, the team found that a protein called TSLP plays a key role in the development of eosinophilic esophagitis (EoE), a chronic inflammatory disease of the esophagus.

EoE is caused by an abnormal immune reaction to foods such as milk, eggs, wheat, nuts, and fish. It can lead to difficulty swallowing, chest and abdominal pain, and growth delays in children, and is often linked to other allergic disorders including asthma and atopic dermatitis.

Cases of EoE have been increasing worldwide over the past decade. Current treatments involve strict diets, and in severe cases, patients depend on special amino acid formulas.

Tests on experimental models showed that epithelial cells in EoE produce high levels of two proteins, IL-33 and TSLP.

When TSLP was removed or neutralized with an antibody, symptoms improved significantly, and in some cases, the disease did not develop at all. In contrast, removing IL-33 had little effect. Further analysis confirmed that TSLP is a central regulator of EoE.

The researchers noted that therapies blocking this protein could bring major relief to patients and potentially prevent the disease from developing.

Pharmaceutical companies are already working on antibodies that target TSLP, which could pave the way for a new treatment for food allergy-related esophageal disease. ■