Mechanisms of food allergy
Mechanisms of food allergy
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DOI：
10.1016/j.jaci.2017.11.005
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发表时间：
2018-01-01
影响因子：
14.2
通讯作者：
Akdis, Cezmi A.
中科院分区：
文献类型：
--
作者：
Sampson, Hugh A.;O'Mahony, Liam;Akdis, Cezmi A.
虽然口服耐受性是对摄入抗原的正常生理反应，但在过去20年中似乎发生了这一过程的崩溃，导致对食物过敏原致敏的患病率增加。在过去十年中，加强了基础研究，试图更好地了解导致致敏和疾病的机制与脱敏以及短期和长期耐受性的机制。在这篇综述中，我们评估了各种因素，可以影响组织和免疫反应的食物抗原，目前的理解免疫耐受的发展，胃肠道菌群的作用，以及目前的知识有关的免疫机制参与脱敏和持续无反应，虽然后者可能是更恰当地称为缓解。
Although oral tolerance is the normal physiologic response to ingested antigens, a breakdown in this process appears to have occurred in the past 2 decades, leading to an increasing prevalence of sensitization to food allergens. Over the past decade, basic research has intensified in an attempt to better understand the mechanisms leading to sensitization and disease versus desensitization and short- and long-term tolerance. In this review we assess various factors that can influence tissue and immune responses to food antigens, the current understanding of immune tolerance development, the role of the gastrointestinal microbiota, and current knowledge regarding immunologic mechanisms involved in desensitization and sustained unresponsiveness, although perhaps the latter is more appropriately termed remission.