Future therapies for food allergies.
Future therapies for food allergies.
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DOI：
10.1016/j.jaci.2010.12.1098
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发表时间：
2011-03
期刊：
影响因子：
--
通讯作者：
Sampson HA
中科院分区：
文献类型：
--
作者：
Nowak-Węgrzyn A;Sampson HA
在西化国家，食物过敏是一个日益普遍的问题，对有效治疗形式的医学需求尚未得到满足。一些治疗策略正在研究中，目标是最常见的引起严重IgE介导的过敏反应的食物(花生、坚果、贝类)或在儿童中最常见的食物，如牛奶和鸡蛋。正在寻求的方法既有食物过敏原特异性的，也有非特异性的。针对过敏原的方法包括口服、舌下和皮肤外免疫治疗(脱敏)天然食物过敏原，以及突变的重组蛋白，它们降低了IgE结合活性，在热灭活的大肠杆菌中共同给予以产生最大的免疫反应。含有广泛加热(烘焙)的牛奶和鸡蛋的饮食代表了一种替代食物口服免疫疗法的方法，并已经改变了食物过敏患者严格避免饮食的范例。非特异性方法包括单抗-IgE抗体，它可能会增加食物过敏患者的食物过敏原的阈值剂量，以及一种中草药配方，它可以防止花生诱导的小鼠模型过敏反应，目前正在进行临床试验。治疗食物过敏的各种策略增加了成功的可能性，并使人们有希望实现有效的食物过敏治疗是指日可待的。
Food allergy is an increasingly prevalent problem in westernized countries and there is an unmet medical need for an effective form of therapy . A number of therapeutic strategies are under investigation targeting foods that most frequently provoke severe IgE-mediated anaphylactic reactions (peanut, tree nuts, shellfish) or are most common in children, such as cow’s milk and hen’s egg. Approaches being pursued are both food allergen-specific and non-specific. Allergen-specific approaches include oral, sublingual and epicutaneous immunotherapy (desensitization) with native food allergens, and mutated recombinant proteins, which have decreased IgE-binding activity, co-administered within heat-killed E.coli to generate maximum immune response. Diets containing extensively heated (baked) milk and egg represent an alternative approach to food oral immunotherapy and are already changing the paradigm of strict dietary avoidance for food-allergic patients. Non-specific approaches include monoclonal anti-IgE antibodies, which may increase the threshold dose for food allergen in food-allergic patients, and a Chinese herbal formulation, which prevented peanut-induced anaphylaxis in a mouse model, and is currently being investigated in clinical trials. The variety of strategies for treating food allergy increases the likelihood of success and gives hope that accomplishing an effective therapy for food allergy is within reach.
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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
影响因子：
12.4
作者：
Asero, R
通讯作者：
Asero, R
影响因子：
12.4
作者：
Bucher, X;Pichler, WJ;Helbling, A
通讯作者：
Helbling, A
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：
--
作者：
Cortes-Perez, Naima G.;Ah-Leung, Sandrine;Adel-Patient, Karine
通讯作者：
Adel-Patient, Karine