Association of HLA-DQ and IL13 gene variants with challenge-proven shrimp allergy in West Bengal, India
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ORIGINAL ARTICLE
Association of HLA‑DQ and IL13 gene variants with challenge‑proven shrimp allergy in West Bengal, India Arghya Laha1 · Amlan Ghosh2 · Saibal Moitra3 · Himani Biswas4 · Nimai Chandra Saha5 · Srijit Bhattacharya6 · Goutam Kumar Saha7 · Sanjoy Podder1 Received: 11 September 2020 / Accepted: 2 November 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Little is known about genetic factors and mechanisms underlying shrimp allergy. Genome-wide association studies identified HLA class-II and IL13 genes as highly plausible candidates for shrimp allergy. The present study was designed to investigate potential associations of HLA-DQ rs9275596, IL13 rs20541, and IL13 rs1800925 polymorphisms with challenge-proven shrimp allergy using the data from 532 people of West Bengal, India; selected on basis of positive skin prick test, elevated specific IgE and medical history. Risk genotypes, i.e., HLA-DQ rs9275596 CC, IL13 rs20541 AA, and IL13 rs1800925 TT, were found to be significantly associated with challenge positive shrimp allergy (P = 0.04, 0.01, and 0.03, respectively). Distribution of genotypes for HLA-DQ and IL13 polymorphisms in allergic and control subjects showed significant difference between younger (20–40 years) and older (> 40 years) age group (P = 0.006). Risk genotypes significantly associated with elevated shrimp-specific IgE. IL13 TA haplotype significantly associated with shrimp allergy and elevated specific IgE (P = 0.02). Synergistic effect of IL13 TA haplotype–HLA-DQ rs9275596 CC genotype interaction significantly elevated specific IgE (P = 0.03). The present study suggests that HLA-DQ and IL13 polymorphisms pose major risk for shrimp allergic patients in West Bengal, India and thus could be helpful for early target-specific therapeutic intervention in near future. Keywords HLA-DQ · IL13 · Shrimp challenge · Shrimp-specific IgE · SNP
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00251-020-01185-3) contains supplementary material, which is available to authorized users. * Sanjoy Podder [email protected] 1
Allergology and Applied Entomology Research Laboratory, Department of Zoology, University of Burdwan, Bardhaman 713104, West Bengal, India
2
Department of Life Sciences, Presidency University, Kolkata 700073, West Bengal, India
3
Allergy and Asthma Research Centre, Kolkata‑ 700029, West Bengal, India
4
Post Graduate Department of Zoology, Krishnagar Government College, Krishnagar 741101, West Bengal, India
5
Vice‑Chancellor, University of Burdwan, Bardhaman 713104, West Bengal, India
6
Post Graduate Department of Physics, Barasat Government College, Kolkata 700124, West Bengal, India
7
Department of Zoology, University of Calcutta, Kolkata 700019, West Bengal, India
Shrimp is one of the leading causes of food allergy worldwide, with a prevalence of 2.8–8% among all food allergies, and it is also a common cause of food-induced anaphylaxis (Tejedor-Alonso et al. 2015). The
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