Farewell to Neeru Varese, allergy researcher

Farewell to Ms Neeru Varese who has contributed to allergy research

in the Department of Immunology and Pathology for over 25 years. 

by Professors Jennifer Rolland and Robyn O'Hehir

This month we farewell Ms Neeru Varese who has worked in the Department of Immunology and Pathology for more than 25 years! 

Neeru first joined the Department for her BSc Honours year in 1996, conducting her research project under the supervision of Professor Jennifer Rolland on the T cell response to grass pollen allergens.  We were then very pleased that Neeru decided to join the Allergy research team under the leadership of Professors Robyn O’Hehir and Jennifer Rolland and more recently, Associate Professor Menno van Zelm.  

Scientists pinpoint key source of shellfish allergy

Oysters on a rock at low tide.
Image: Wikipedia

by Anne Crawford

Shellfish allergy is one of the most serious of all allergies, on a par in terms of severity with the life-threatening reactions experienced by people allergic to peanuts. Yet it is sometimes hard to diagnose and tell which type of shellfish is the problem.

Now, Monash University scientists have made a big step forward in diagnosis for allergies caused by molluscs, an important shellfish group. The scientists from the Allergy Lab (AIRmed and Immunology & Pathology), CCS, characterised for the first time allergens of four commonly eaten Asia-Pacific molluscs: Sydney Rock Oyster, Blue Mussel, Saucer Scallop and Southern Calamari.

Sashimi or kebab? The effect of cooking on crustacean allergy

Allergy to crustaceans is complicated, and
can differ depending whether the food is
cooked or raw.

 by Dr Jodie Abramovitch (one of the authors on the study)

Allergy to crustaceans, such as crab and prawns, is a major cause of food induced anaphylaxis. To more accurately diagnose and treat crustacean allergies, investigation into the underlying immunological mechanisms that cause the allergy is necessary.

Researchers within the Monash University Departments of Allergy, Immunology and Respiratory Medicine (AIRMed) and of Immunology and Pathology have published a paper investigating the effect of cooking of crab and prawn species on immune cells involved in the allergic response.

For the first time, this study looked at the response of four different immune cell subsets – CD4+, CD8+,  and CD56+ lymphocytes, and Foxp3+ regulatory T cells -  to raw and cooked crustaceans in crustacean-allergic individuals.

‘Retraining’ the immune system of patients with allergies

L-R: Allergy lab colleagures Dr Sara Prickett, Prof Robyn O'Hehir
and Emeritus Prof Jenny Rolland

Professor Robyn O'Hehir gives an overview of her research into immune system components involved in reducing allergic response.

Turning off the T cells in allergy

An aberrant allergic (IgE) response to a usually harmless stimulus (allergen) is orchestrated by a population of white blood cells known as helper T cells.  By reining in the activities of these T cells, it is possible to reduce the severity of the allergy.

Anaphylaxis to oats – link between food-based moisturisers and food allergy

By Dr Jodie Abramovitch

Food allergy is a growing health issue and, for those affected, can be associated with serious medical outcomes. Allergic reactions to food can range from relatively mild (swelling, rashes) to potentially life threatening (anaphylaxis). 

Allergy Research Group:
(back) L-R Jade Jaffar, Nirupama Varese
Jennifer Rolland (Head), Robyn O'Hehir (Head), Jodie Abramovitch
(front) L-R Sara Prickett, Tracy Phan

Researchers within the Department of Allergy, Immunology and Respiratory Medicine (AIRMed) and the Department of Immunology and Pathology have recently published an interesting case study on oat allergy. A female patient presented with anaphylaxis following consumption of oats in an apple crumble crust. Analysis of the patient’s clinical history noted that, whilst previously able to eat oats without incident, she had been using an oat-based moisturiser to soothe her eczema (broken skin). The patient had also experienced some allergic symptoms (difficulty in breathing) in response to the moisturiser as well as an oat-based bath product.

Experiments were able to show that the patient had oat-specific IgE antibodies (a diagnostic marker of allergy) within her blood. In the presence of oat extract or the oat-containing products, these antibodies were able to activate the patient's basophils, an important cell type activated during an allergic reaction, indicating that they were indeed leading to clinical symptoms when the patient was exposed to oat.

Combined with the clinical history, these data suggest that the patient was sensitised to oat via the application of oat-based products to broken skin. As quoted in a previous article published within this blog, the head of AIRMed and senior author of this case study Professor O’Hehir states that: “This new study adds extra evidence to the argument for skin care preparations to be bland and to avoid agents capable of sensitisation, especially foods.”

Reference: Radhakrishna N, Prickett S, Phan T, Rolland JM, Puy R, O'Hehir RE. Anaphylaxis to oats after cutaneous sensitization by oatmeal in skin products used for the treatment of atopic dermatitis. J Allergy Clin Immunol Pract. 2016 Jan-Feb: 4;152-3

doi: 10.1016/j.jaip.2015.07.005

Photo of the Week: Allergy Laboratory

Professors Robyn O'Hehir (Head, Department of Allergy, Immunology and Respiratory medicine) and Jennifer Rolland are co-supervisors of PhD student Jodie Abramovitch. Jodie's project is clinical, looking at the effect that food processing, particularly cooking, has on shellfish allergy. She is investigating whether cooking shellfish makes a difference to the allergic reaction when compared to eating them raw.
See more:

• Allergy laboratory research
• Allergy lab photo gallery
• CCSMonash Google+ photo galleries