Leyva-Castillo JM

Boston Children's Hospital

2
Publications
20
h-index
(2,158 citations, 54 total works)

Research Topics

Dermatology and Skin Diseases (33)IL-33, ST2, and ILC Pathways (16)Asthma and respiratory diseases (14)Food Allergy and Anaphylaxis Research (10)Mast cells and histamine (9)

Alpha-gal Syndrome Publications

bites promote allergic skin inflammation and intestinal tuft and mast cell expansion in mice.

Leyva-Castillo JM, Strakosha M, Smith SEM, Vega-Mendoza D, Elkins M, et al.
bioRxiv : the preprint server for biology •

Tick bites often promote local allergic reactions in the skin and predispose to red meat allergy. The mechanisms involved in these processes are not fully understood. Here we investigated the local changes to the skin and intestine induced by tick bites. C3H/HEN or Balb/c mice were subjected to either tick bites by ( ) or mechanical skin injury. Skin or intestine was analyzed a different time point by transcriptomic and histological techniques. Our results indicate that bites promote epidermal hyperplasia, spongiosis and an accumulation of eosinophils and mast cells in the bitten skin. In addition, bites promote the expression of genes and activate pathways also induced by mechanical skin injury elicited by tape stripping. Remarkably, similar to tape stripping, bites promote an increase in total serum IgE, and intestinal tuft cell and mast cell expansion. bites in mice promote cutaneous inflammation that resembles allergic skin inflammation, as well as intestinal changes that could play a role in the predisposition to red meat allergy.

Tick salivary glycans - a sugar-coated tick bite.

Karim S, Leyva-Castillo JM, Narasimhan S
Trends in parasitology •

Ticks are hematophagous arthropods that transmit disease-causing pathogens worldwide. Tick saliva deposited into the tick-bite site is composed of an array of immunomodulatory proteins that ensure successful feeding and pathogen transmission. These salivary proteins are often glycosylated, and glycosylation is potentially critical for the function of these proteins. Some salivary glycans are linked to the phenomenon of red meat allergy - an allergic response to red meat consumption in humans exposed to certain tick species. Tick salivary glycans are also invoked in the phenomenon of acquired tick resistance wherein non-natural host species exposed to tick bites develop an immune response that thwarts subsequent tick feeding. This review dwells on our current knowledge of these two phenomena, thematically linked by salivary glycans.