Can we produce true tolerance in patients with food allergy?
Can we produce true tolerance in patients with food allergy?
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DOI：
10.1016/j.jaci.2012.10.058
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发表时间：
2013-01
影响因子：
14.2
通讯作者：
Mayer, Lloyd
中科院分区：
文献类型：
--
作者：
Berin, M. Cecilia;Mayer, Lloyd
免疫耐受被定义为适应性免疫系统对抗原的无应答性。防止对无害抗原的不适当免疫反应性的免疫机制包括反应性淋巴细胞的缺失和调节性T（Treg）细胞的产生。对食物抗原的正常反应是产生抗原特异性Treg细胞。在食物过敏患者中，主要的免疫应答是TH2偏斜的T细胞应答和从B细胞产生食物特异性IgE抗体。目前尚不清楚Treg细胞反应的失败是否是这种不适当的免疫反应的原因，但增强Treg细胞反应的干预措施，如粘膜免疫疗法，可能会导致对食物的免疫耐受性恢复。众所周知，耐受性在动物疾病模型中很难恢复，但来自人体试验的有限数据表明，耐受性（持续无反应性）可以在一部分患者中重新建立。此外，对食物过敏自然史的研究表明，随着时间的推移，对食物的耐受性的自发发展并不罕见。目前的挑战是了解负责恢复自然或诱导耐受性的机制，以便可以开发干预措施，以更成功地诱导大多数食物过敏患者的耐受性。
Immune tolerance is defined as nonresponsiveness of the adaptive immune system to antigens. Immune mechanisms preventing inappropriate immune reactivity to innocuous antigens include deletion of reactive lymphocytes and generation of regulatory T (Treg) cells. The normal response to food antigens is the generation of antigen-specific Treg cells. In patients with food allergy, the dominant immune response is a TH2-skewed T-cell response and the generation of food-specific IgE antibodies from B cells. It is not known whether a failure of the Treg cell response is behind this inappropriate immune response, but interventions that boost the Treg cell response, such as mucosal immunotherapy, might lead to a restoration of immune tolerance to foods. Tolerance has been notoriously difficult to restore in animal disease models, but limited data from human trials suggest that tolerance (sustained nonresponsiveness) can be re-established in a subset of patients. Furthermore, studies on the natural history of food allergy indicate that spontaneous development of tolerance to foods over time is not uncommon. The current challenge is to understand the mechanisms responsible for restoration of natural or induced tolerance so that interventions can be developed to more successfully induce tolerance in the majority of patients with food allergy.
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DOI：
10.1126/science.1198469
发表时间：
2011-01-21
期刊：
Science (New York, N.Y.)
影响因子：
--
作者：
Atarashi K;Tanoue T;Shima T;Imaoka A;Kuwahara T;Momose Y;Cheng G;Yamasaki S;Saito T;Ohba Y;Taniguchi T;Takeda K;Hori S;Ivanov II;Umesaki Y;Itoh K;Honda K
通讯作者：
Honda K
影响因子：
56.9
作者：
Anderson, MS;Venanzi, ES;Mathis, D
通讯作者：
Mathis, D
DOI：
10.1056/nejmoa1200435
发表时间：
2012-07-19
期刊：
The New England journal of medicine
影响因子：
--
作者：
Burks AW;Jones SM;Wood RA;Fleischer DM;Sicherer SH;Lindblad RW;Stablein D;Henning AK;Vickery BP;Liu AH;Scurlock AM;Shreffler WG;Plaut M;Sampson HA;Consortium of Food Allergy Research (CoFAR)
通讯作者：
Consortium of Food Allergy Research (CoFAR)
影响因子：
30.5
作者：
Denning, Timothy L.;Wang, Yi-Chong;Pulendran, Bali
通讯作者：
Pulendran, Bali
影响因子：
14.2
作者：
Buchanan, Ariana D.;Green, Todd D.;Burks, A. Wesley
通讯作者：
Burks, A. Wesley