On the trail of food allergies

One research focus of the Immunology working group in the Department of Biotechnology is on food allergies from allergen sources of animal origin. Allergic reactions to food are among the most common and at the same time most dangerous IgE-mediated allergies, as they can cause life-threatening anaphylactic reactions. This project focuses on allergens, i.e. the molecules that can trigger food allergies.

Duration: 1.8.2013 to 31.7.2016

The researchers are investigating which molecules of various meat extracts react with IgE antibodies of the affected individuals. The blood sera come from patients at the Allergy Centre Floridsdorf and the Hospital La Paz in Madrid, with which the research group cooperates. The research results also serve as a basis for developing new treatment strategies for allergy sufferers. In industrialised countries, thirty percent of the population suffer from IgE-mediated allergies. Although food allergies cause dangerous, sometimes even life-threatening reactions, little is known about meat allergies in particular.

• Identification of important allergens
• Biochemical, structural and immunological characterisation
• Recombinant production of allergens
• Better diagnosis, new treatment strategies

Allergy Research

Since 1 August 2020, five interdisciplinary research areas have replaced existing research fields.