T cell tolerance and immunity to commensal bacteria.

T cell tolerance and immunity to commensal bacteria.
复制标题

DOI:
10.1016/j.coi.2012.04.009
复制
发表时间:
2012-08
影响因子:
7
通讯作者:
Hsieh CS
Hsieh CS
中科院分区:
医学2区
文献类型:
--
作者:
Nutsch KM;Hsieh CS

文献摘要

参考文献

被引文献

相似文献

通常驻留在胃肠道中的共生细菌代表着体内巨大的外来抗原池。尽管机械屏障限制细菌进入宿主,但最近的数据表明,T细胞经常使用抗原特异性和非特异性受体与共生细菌相互作用。根据细菌种类的不同,可以产生调节性或效应性T细胞反应。例如,节段性丝状细菌(SFB)倾向于Th17效应细胞反应,而脆弱类杆菌和某些梭状芽胞杆菌倾向于Foxp3+调节性T(Treg)细胞反应。因此,与只需要对自身产生耐受性反应的概念相反,肠道内稳态可能需要对共生微生物区系的各种成分既耐受又免疫。
The commensal bacteria normally resident in the gastrointestinal tract represent an enormous pool of foreign antigen within the body. Although mechanical barriers limit entry of bacteria into the host, recent data suggest that T cells routinely interact with commensal bacteria using both antigen-specific and non-specific receptors. Depending on the bacterial species, either regulatory or effector T cell responses can be generated. For example, segmented filamentous bacteria (SFB) favor effector Th17 responses whereas Bacteroides fragilis and certain Clostridium species favor Foxp3+ regulatory T (Treg) cell responses. Thus, in contrast with the notion that only tolerogenic responses are required to self, gut homeostasis may require both tolerance and immunity to various constituents of the commensal microbiota.
DOI: 10.1016/j.immuni.2011.03.003
发表时间: 2011-03-25
期刊: Immunity
影响因子: 32.4
作者:
Hall JA;Cannons JL;Grainger JR;Dos Santos LM;Hand TW;Naik S;Wohlfert EA;Chou DB;Oldenhove G;Robinson M;Grigg ME;Kastenmayer R;Schwartzberg PL;Belkaid Y
通讯作者: Belkaid Y
DOI: 10.1016/j.immuni.2005.01.016
发表时间: 2005-03-01
期刊: IMMUNITY
影响因子: 32.4
作者:
Fontenot, JD;Rasmussen, JP;Rudensky, AY
通讯作者: Rudensky, AY
DOI: 10.1371/journal.pone.0024226
发表时间: 2011
期刊: PloS one
影响因子: 3.7
作者:
Akimova T;Beier UH;Wang L;Levine MH;Hancock WW
通讯作者: Hancock WW
DOI: 10.1084/jem.20092253
发表时间: 2010-06-07
期刊: The Journal of experimental medicine
影响因子: --
作者:
Feng T;Wang L;Schoeb TR;Elson CO;Cong Y
通讯作者: Cong Y
DOI: 10.1016/j.immuni.2011.03.029
发表时间: 2011-07-22
期刊: Immunity
影响因子: 32.4
作者:
Haribhai D;Williams JB;Jia S;Nickerson D;Schmitt EG;Edwards B;Ziegelbauer J;Yassai M;Li SH;Relland LM;Wise PM;Chen A;Zheng YQ;Simpson PM;Gorski J;Salzman NH;Hessner MJ;Chatila TA;Williams CB
通讯作者: Williams CB