HDHL Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care

HDHL 通过提高对经皮致敏途径、新型食品加工和皮肤护理的了解来预防花生过敏

• 批准号: BB/X002519/1
• 负责人: Carsten Flohr
• 金额: $ 32.17万
• 依托单位: King's College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FX002519%2F1
• 关键词: HDHL; Preventing; peanut; allergy; through

Allergic diseases, including atopic dermatitis and food allergies affect many children across Europe. The immune responses to oral food allergens are well-established and controlled oral allergen exposure methods in early life have been developed that can prevent food allergies.There is mounting evidence that early life cutaneous exposure to foods causes sensitisation, especially in the presence of dry skin and atopic dermatitis. Despite this, very little is known about how the cutaneous sensitisation to food allergies occurs. This project aims to reduce the risk of peanut allergy development through the transcutaneous route by understanding the mechanisms through which this occurs, and by designing and testing novel prevention approaches, such as modification in the peanut manufacturing processes and the adaptation of skin care practices.These aims will be addressed through integrated projects undertaken taken forward by leaders in their respective fields from the UK, Germany, and France. Each of these projects will be known separately as work-plans. Work-plan 1 will look into the effects of food processing upon the solubility of peanut protein and its components in oil and how this relates to the cutaneous exposure to peanut protein. Work-plan 2 will examine the effect of peanut protein skin contamination and skin appendage trapping. Work-plan 3 will study the immune system activation induced by massage and cutaneous peanut exposure. Work-plan 4 will use an interventional study approach with skin massage to study the immune responses to peanut allergen in those with a skin barrier defect. Work-plan 5 will examine the cutaneous immune responses to peanut allergen in those suffering of peanut allergy, and, work-plan 6 will translate the overall findings through working with an industrial peanut processing partner, patients and consumers.The discoveries derived from the project will be shared with industry partners, charities, national and international food standards agencies to ensure stakeholder awareness and to encourage the findings of our work to be translated into improved public health measures with the hope to ultimately to reduce the burden of peanut allergy at the population level.

过敏性疾病，包括特应性皮炎和食物过敏，影响着欧洲的许多儿童。对口腔食物过敏原的免疫反应已经得到了很好的建立，并且已经开发出了可以预防食物过敏的早期控制口腔过敏原暴露方法。越来越多的证据表明，早期皮肤暴露于食物会导致过敏，特别是在皮肤干燥和特应性皮炎的情况下。尽管如此，人们对食物过敏的皮肤致敏性是如何发生的知之甚少。该项目旨在通过了解发生花生过敏的机制，设计和测试新的预防方法，如修改花生生产工艺和适应皮肤护理实践，降低通过经皮途径发生花生过敏的风险。这些目标将通过由英国，德国，和法国这些项目中的每一个将分别称为工作计划。工作计划1将研究食品加工对花生蛋白及其成分在油中的溶解度的影响，以及这与皮肤接触花生蛋白的关系。工作计划2将检查花生蛋白皮肤污染和皮肤附件捕获的影响。工作计划3将研究按摩和皮肤接触花生引起的免疫系统激活。工作计划4将采用皮肤按摩的干预性研究方法，研究皮肤屏障缺陷患者对花生过敏原的免疫反应。工作计划5将研究花生过敏症患者对花生过敏原的皮肤免疫反应，工作计划6将通过与工业花生加工合作伙伴、患者和消费者的合作，转化整体研究结果。该项目的发现将与工业合作伙伴、慈善机构、国家和国际食品标准机构，以确保利益相关者的认识，并鼓励我们的工作成果转化为改善公共卫生措施，希望最终减少花生过敏症在人群中的负担。