B cells and food allergy.
B cells and food allergy.
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DOI：
10.1097/mop.0000000000001050
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发表时间：
2021-12-01
影响因子：
3.6
通讯作者：
Lin A
中科院分区：
文献类型：
--
作者：
Udemgba C;Lin A
众所周知，B细胞在食物过敏发病机制中产生IgE，但它们在食物耐受发展中的作用尚不清楚。进一步了解食物过敏背景下的B细胞生物学对于制定有效的预防策略和治疗方法至关重要。人类中大多数过敏原特异性IgE似乎来自抗原经历过的B细胞，这些B细胞已经经历了类别转换重组为其他抗体同型，如IgG1，并且也可以通过胃肠道中局部类别转换为IgE的细胞产生。过敏原特异性IgG4对个体具有保护作用，并与耐受性有关。可产生过敏原特异性IgG4的调节性B细胞在食物过敏个体中减少，也可能是耐受性的重要组成部分。目前正在评估阻断IgE的产生和作用以及增强耐受性免疫反应的治疗方法，以治疗食物过敏。B细胞在食物过敏和耐受的发展中起着多种作用。它们的功能可能转化为食物过敏的生物标志物或治疗靶点，并可用于其他特应性疾病，以更好地了解其发病机制和创造新的治疗途径。
B cells are known in food allergy pathogenesis for their production of IgE, but their roles in the development of tolerance to foods are not well-understood. Further understanding of B cell biology in the context of food allergy is essential for the creation of effective prevention strategies and therapies. The majority of allergen-specific IgE in humans appears to arise from antigen-experienced B cells that have already undergone class switch recombination to other antibody isotypes, such as IgG1, and can also be produced by cells class switching to IgE locally in the gastrointestinal tract. Allergen-specific IgG4 can have protective effects in individuals and is associated with tolerance. Regulatory B cells, which can produce allergen-specific IgG4, are reduced in food-allergic individuals and may also be an important component of tolerance. Therapeutic approaches that block the generation and action of IgE and that enhance tolerizing immune responses are being evaluated for the treatment of food allergy. B cells play several roles in the development of food allergy versus tolerance. Their functions may translate into the care of food allergy as biomarkers or therapeutic targets and can be employed in other atopic diseases to better understand their pathogenesis and create new avenues for treatment.