Oral Tolerance Induction-Opportunities and Mechanisms.
Oral Tolerance Induction-Opportunities and Mechanisms.
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DOI：
10.3390/foods11213386
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发表时间：
2022-10-27
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影响因子：
--
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口服耐受是指对食物过敏原主动无反应，这涉及肠道相关淋巴组织的复杂机制。食物过敏是由于这种耐受性的破坏或其建立的缺乏而引起的。它发生在过敏性致敏反应之后，产生过敏原特异性IgE，并由嗜碱性粒细胞和肥大细胞在随后暴露于过敏原时的脱粒引起。口服耐受诱导已在预防和治疗食物过敏的背景下进行了探索。早期引入过敏性食物（即，鸡蛋和花生），在变应性致敏发生之前（即，通过受湿疹影响的发炎的皮肤）已被证明是有益的。指南已经改变，建议在6个月大之前引入这些过敏性食物。对于食物过敏个体，已尝试使用过敏原特异性免疫疗法进行口服耐受诱导，其涉及通过各种可能的途径（包括口服、舌下、表皮和皮下）施用经修饰或未经修饰的过敏原，伴随或不伴随施用基于抗体的生物制剂。对食物过敏和口服耐受的免疫机制的进一步研究可以识别新的靶点，以抑制食物过敏反应并扭转目前的食物过敏流行。
Oral tolerance is the active absence of response to food allergens, which involves complex mechanisms in the gut-associated lymphoid tissue. Food allergy results from the disruption of such tolerance or the absence of its establishment in the first place. It follows allergic sensitization with the production of allergen-specific IgE and results from the degranulation of basophils and mast cells on subsequent exposure to the allergen. Oral tolerance induction has been explored in the contexts of prevention and treatment of food allergy. Early introduction of allergenic foods (i.e., egg and peanut) in the diet of infants, before allergic sensitization occurs (i.e., via inflamed skin affected with eczema) has shown to be beneficial. Guidelines have changed to recommend the introduction of these allergenic foods by 6 months of age. For food allergic individuals, oral tolerance induction has been attempted using allergen-specific immunotherapy, which involves the administration of an allergen, modified or not, through various possible routes, including oral, sublingual, epicutaneous, and subcutaneous, with or without concomitant administration of antibody-based biologics. Further research into the immune mechanisms of food allergy and oral tolerance can lead to the identification of novel targets to suppress the food allergic response and reverse the current food allergy epidemic.
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