IgE Sialylation as a Biomarker for Food Allergy

The major goal isto create a simple, affordable, scalable test to be equivalent to the Oral Food Challenge (OFC). We will do this by 1) creating and 2) clinicallyvalidating a test to measure peanut specific IgE sialylation levels. More sialylation on IgE has been shown to increase pathogenicity. We predict that this could reveal why some patients could have higher levels of IgE with lower reactivity. Revealing this new biomarker could uncover much improved diagnostic methods for predicting peanut food allergy.