Mechanisms by which gut microorganisms influence food sensitivities.
Mechanisms by which gut microorganisms influence food sensitivities.
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DOI：
10.1038/s41575-018-0064-z
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发表时间：
2019-01
期刊：
影响因子：
--
通讯作者：
Verdu EF
中科院分区：
文献类型：
--
作者：
Caminero A;Meisel M;Jabri B;Verdu EF
精细调节的机制使胃肠道能够将膳食组分分解成营养素，而在大多数情况下不会引起免疫或功能性宿主反应失调。然而，对食物的不良反应一直在稳步增加，有证据表明，这一过程是环境的。食物不良反应可以根据其潜在的病理生理学分为食物不耐受，例如，当缺乏消化食物成分所需的宿主酶时，以及当涉及免疫机制时，食物敏感性。在这篇综述中，我们讨论了肠道感染和/或肠道微生物群改变引起食物敏感性的临床和实验证据。我们专注于微生物可能向宿主提供直接促炎信号的机制，促进对食物抗原的口服耐受性的破坏，或涉及肠道微生物代谢蛋白质抗原和其他膳食成分的间接途径。更好地了解这些机制将有助于制定食物敏感性的预防和治疗策略。
Finely tuned mechanisms enable the gastrointestinal tract to break down dietary components into nutrients without mounting, in the majority of cases, a dysregulated immune or functional host response. However, adverse reactions to food have been steadily increasing, and evidence suggests that this process is environmental. Adverse food reactions can be divided according to their underlying pathophysiology into food intolerances, when, for instance, there is deficiency of a host enzyme required to digest the food component, and food sensitivities, when immune mechanisms are involved. In this Review, we discuss the clinical and experimental evidence for enteric infections and/or alterations in the gut microbiota in inciting food sensitivity. We focus on mechanisms by which microorganisms might provide direct pro-inflammatory signals to the host promoting breakdown of oral tolerance to food antigens or indirect pathways that involve the metabolism of protein antigens and other dietary components by gut microorganisms. Better understanding of these mechanisms will help in the development of preventive and therapeutic strategies for food sensitivities.
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