食物过敏的决定因素。
Determinants of food allergy.
机构信息
Division of Allergy and Immunology, Department of Pediatrics, The Jaffe Food Allergy Institute, Mount Sinai School of Medicine, Anbg 17-40, One Gustave L Levy Place, New York, NY 10029, USA.
出版信息
Immunol Allergy Clin North Am. 2012 Feb;32(1):11-33. doi: 10.1016/j.iac.2011.12.003.
Abstract
Food allergy is an emerging epidemic in the United States and the Western world. The determination of factors that make certain foods allergenic is still not clearly understood. Only a tiny fraction of thousands of proteins and other molecules is responsible for inducing food allergy. In this review, the authors present 3 examples of food allergies with disparate clinical presentations: peanut, soy, and mammalian meat. The potential relationships between allergen structure and function, emphasizing the importance of cross-reactive determinants, immunoglobulin E antibodies to the oligosaccharides, and the immune responses induced in humans are discussed.
摘要
食物过敏是美国和西方国家的一种新兴流行疾病。导致某些食物具有过敏性的因素仍未被清楚地了解。只有千分之几的蛋白质和其他分子负责引发食物过敏。在这篇综述中，作者提出了 3 个具有不同临床表现的食物过敏的例子：花生、大豆和哺乳动物肉类。讨论了过敏原结构和功能之间的潜在关系，强调了交叉反应决定因素、免疫球蛋白 E 抗体对寡糖以及在人类中诱导的免疫反应的重要性。
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