Diesner Susanne C, Pali-Schöll Isabella, Jensen-Jarolim Erika, Untersmayr Eva
Institut für Pathophysiologie und Allergieforschung, Zentrum für Pathophysiologie, Infektiologie und Immunologie, Medizinische Universität Wien, Währinger Gürtel 18-20, E3Q, 1090, Wien, Österreich.
Wien Med Wochenschr. 2012 Dec;162(23-24):513-8. doi: 10.1007/s10354-012-0154-4. Epub 2012 Nov 19.
True food allergens are considered as digestion stable proteins, which are absorbed through the gastrointestinal epithelium in an intact form leading to sensitization and causing systemic symptoms. According to classifications, allergens, which are digestion-labile, cause local symptoms by their cross-reactivity towards inhalative allergens. Our recent studies revealed that digestion labile allergens can also have sensitizing capacity if gastric digestion is hindered. The increase of gastric pH via acid-suppression by proton pump inhibitors, sucralfate or antacids, interferes with protein digestion, and leads to sensitization and allergic reaction in mouse models as well as in human patients. Furthermore, the inhibition of digestion increases the risk for anaphylactic responses in sensitized individuals.Even though also other factors, such as sphingolipid metabolites, are associated with the development of food allergies, it is without any doubt that the stomach has an important gate keeping function against food allergies.
真正的食物过敏原被认为是消化稳定的蛋白质，它们以完整的形式通过胃肠道上皮吸收，导致致敏并引发全身症状。根据分类，对消化不稳定的过敏原通过与吸入性过敏原的交叉反应引起局部症状。我们最近的研究表明，如果胃消化受到阻碍，对消化不稳定的过敏原也可能具有致敏能力。质子泵抑制剂、硫糖铝或抗酸剂通过抑制胃酸分泌使胃pH值升高，干扰蛋白质消化，并在小鼠模型以及人类患者中导致致敏和过敏反应。此外，消化抑制会增加致敏个体发生过敏反应的风险。尽管其他因素，如鞘脂代谢物，也与食物过敏的发生有关，但毫无疑问，胃对食物过敏具有重要的把关功能。
