Immunological mechanisms for desensitization and tolerance in food allergy.
Immunological mechanisms for desensitization and tolerance in food allergy.
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DOI：
10.1007/s00281-012-0333-9
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发表时间：
2012-09
影响因子：
9
通讯作者：
Umetsu, Dale T.
中科院分区：
文献类型：
--
作者：
Rachid, Rima;Umetsu, Dale T.
食物过敏是西方化国家的一个主要公共卫生问题，估计影响5%的儿童和3- 4%的成人。针对食物过敏的过敏原特异性免疫疗法目前正在积极评估中，但仍处于实验阶段。最佳方案，根据食物的给药途径，目标维持剂量，维持治疗的持续时间以及这些程序的最佳患者仍在制定中。成功的食物脱敏背后的机制也不清楚，部分原因是没有标准的免疫治疗方案。然而，其机制可能包括肥大细胞和嗜碱性粒细胞抑制、食物特异性IgG4抗体的产生、食物特异性IgE/IgG4比例的降低、自然或诱导调节性T细胞的上调和扩增、从Th2向Th1的倾斜以及抗原特异性细胞的能量和/或缺失。需要进一步的研究来阐明和理解这些脱敏和耐受性实现的机制，并可能揭示有价值的生物标志物来评估和跟踪免疫治疗的食物过敏患者。
Food allergy is a major public health concern in westernized countries, estimated to affect 5% of children and 3-4 % of adults. Allergen specific immunotherapy for food allergy is currently being actively evaluated, but is still experimental. The optimal protocol, in terms of the route of administration of the food, target maintenance dose, duration of maintenance therapy and the optimal patient for these procedures are still being worked out. The mechanisms underlying successful food desensitization are also unclear, in part because there is no standard immunotherapy protocol. The mechanisms involved however, may include mast cell and basophil suppression, development of food-specific IgG4 antibodies, reduction in the food specific IgE/IgG4 ratio, up-regulation and expansion of natural or inducible regulatory T cells, a skewing from a Th2 to a Th1 profile and the development of anergy and/or deletion in antigen specific cells. Additional studies are required to elucidate and understand these mechanisms by which desensitization and tolerance are achieved, and which may reveal valuable biomarkers for evaluating and following food allergic patients on immunotherapy.
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影响因子：
14.2
作者：
Bock, SA;Muñoz-Furlong, A;Sampson, HA
通讯作者：
Sampson, HA
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：
12.4
作者：
Clark, A. T.;Islam, S.;Ewan, P. W.
通讯作者：
Ewan, P. W.
影响因子：
14.2
作者：
Boyano-Martinez, Teresa;Garcia-Ara, Carmen;Quirce, Santiago
通讯作者：
Quirce, Santiago
影响因子：
14.2
作者：
Buchanan, Ariana D.;Green, Todd D.;Burks, A. Wesley
通讯作者：
Burks, A. Wesley