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Concept
Hypersensitivity
Summary
Hypersensitivity (also called hypersensitivity reaction or intolerance) is an abnormal physiological condition in which there is an undesirable and adverse immune response to antigen. It is an abnormality in the immune system that causes immune diseases including allergies and autoimmunity. It is caused by many types of particles and substances from the external environment or from within the body that are recognized by the immune cells as antigens. The immune reactions are usually referred to as an over-reaction of the immune system and they are often damaging and uncomfortable.
In 1963, Philip George Houthem Gell and Robin Coombs introduced a systematic classification of the different types of hypersensitivity based on the types of antigens and immune responses involved. According to this system, known as the Gell and Coombs classification or Gell-Coombs's classification, there are four types of hypersensitivity, namely, type I, which as an IgE mediated immediate reaction; type II, an antibody-mediated reaction mainly involving IgG or IgM; type III, an immune complex-mediated reaction involving IgG, complement system and phagocytes; type IV, a cytotoxic, cell-mediated, delayed hypersensitivity reaction involving T cells.
The first three types are considered immediate hypersensitivity reactions because they occur within 24 hours. The fourth type is considered a delayed hypersensitivity reaction because it usually occurs more than 12 hours after exposure to the allergen, with a maximal reaction time between 48 and 72 hours. Hypersensitivity is a common occurrence, it is estimated that about 15% of humans are having at least one type during their lives, and has increased since the latter half of the 20th century.
The Gell and Coombs classification of hypersensitivity is the most widely used, and distinguishes four types of immune response which result in bystander tissue damage.
Type I hypersensitivity
Type I hypersensitivity occurs as a result of exposure to an antigen. The antigens are proteins with a molecular weight ranging from 10 to 40 kDa.
Official source
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