Do lipids influence the allergic sensitization process?
Do lipids influence the allergic sensitization process?
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DOI：
10.1016/j.jaci.2014.04.015
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发表时间：
2014-09
影响因子：
14.2
通讯作者：
Breiteneder, Heimo
中科院分区：
文献类型：
--
作者：
Bublin, Merima;Eiwegger, Thomas;Breiteneder, Heimo
关键词：
过敏性致敏是一个多因素的过程，它不仅受到过敏原及其生物学功能本身的影响，而且还受到其他小分子化合物（如脂质）的影响，这些小分子化合物作为配体直接与过敏原结合或存在于过敏原来源中。主要过敏原家族的几个成员通过疏水腔或静电或疏水相互作用结合脂质配体。这些过敏原包括某些种子贮藏蛋白、来自花粉和果实的Bet v 1样和非特异性脂质转移蛋白、来自屋尘螨和蟑螂的某些吸入性过敏原以及脂质运载蛋白。来自花粉衣和毛皮动物的脂质以及所谓的花粉相关脂质介质与过敏原共同递送，并且可以通过与先天免疫系统和不变的自然杀伤T细胞相互作用来调节易感受试者的免疫应答。此外，源自花粉微生物组的细菌成员的脂质有助于致敏过程的结果。膳食脂质作为佐剂，可能会使免疫反应偏向TH2主导的表型。此外，与脂质的关联保护食物过敏原免于胃肠道降解，并促进其被肠细胞吸收。这些发现将对未来如何看待和研究过敏性致敏产生重大影响。
Allergic sensitization is a multifactorial process that is not only influenced by the allergen and its biological function per se but also by other small molecular compounds, such as lipids, that are directly bound as ligands by the allergen or are present in the allergen source. Several members of major allergen families bind lipid ligands through hydrophobic cavities or electrostatic or hydrophobic interactions. These allergens include certain seed storage proteins, Bet v 1–like and nonspecific lipid transfer proteins from pollens and fruits, certain inhalant allergens from house dust mites and cockroaches, and lipocalins. Lipids from the pollen coat and furry animals and the so-called pollen-associated lipid mediators are codelivered with the allergens and can modulate the immune responses of predisposed subjects by interacting with the innate immune system and invariant natural killer T cells. In addition, lipids originating from bacterial members of the pollen microbiome contribute to the outcome of the sensitization process. Dietary lipids act as adjuvants and might skew the immune response toward a TH2-dominated phenotype. In addition, the association with lipids protects food allergens from gastrointestinal degradation and facilitates their uptake by intestinal cells. These findings will have a major influence on how allergic sensitization will be viewed and studied in the future.
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影响因子：
4.4
作者：
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