Abstract: The present invention relates to M. tuberculosis proteins and peptides, and subsequences, portions or modifications thereof and methods and compounds comprising the same for eliciting, stimulating, inducing, promoting, increasing, or enhancing an anti-M. tuberculosis immune response in a subject.

Abstract: Methods of decreasing, reducing, inhibiting, suppressing, limiting or controlling an undesirable or aberrant immune response, immune disorder, inflammatory response, or inflammation in a subject; decreasing, reducing, inhibiting, suppressing, limiting or controlling an autoimmune response, disorder or disease in a subject; and decreasing, reducing, inhibiting, suppressing, limiting or controlling an adverse cardiovascular event or cardiovascular disease in a subject, are provided. Methods include, for example, administering a Nur77 polypeptide or subsequence thereof, a Nur77 agonist, or CD14+ CD16+ monocytes or CD14dimCD16+ (CD115+CD11b+GR1? (Ly6C?)) monocytes or macrophages to a subject to decrease, reduce, inhibit, suppress, limit or control the underlying condition or an adverse symptom or pathology of the condition.

Abstract: The invention provides Galectin-3 binding protein (Gal-3BP, BTBD17B) polypeptides, Gal-3BP compositions, and methods of use, and uses, for example, in treatment, diagnostic, detection and prognostic methods, such as treatment of an undesirable or aberrant immune response, immune disorder, inflammatory response, or inflammation, and treatment of an autoimmune response, disorder or disease.

Abstract: Methods of treating a food allergy, allergic reactions, hypersensitivity, inflammatory responses, inflammation are provided. In one method, histamine releasing factor (HRF)/translationally controlled tumor protein (TCTP) is contacted with a compound that inhibits or reduces binding of HRF/TCTP to an immunoglobulin in order to treat the food allergy, allergic reaction, hypersensitivity, inflammatory response, or inflammation. Methods of reducing or decreasing the probability, severity, frequency, duration or preventing a subject from having an acute or chronic food allergy, allergic reaction, hypersensitivity, an inflammatory response or inflammation, are also provided.