Matsuo Hiroaki, Yokooji Tomoharu, Taogoshi Takanori
Department of Pharmaceutical Services, Hiroshima University Hospital, Hiroshima, Japan.
Department of Pathophysiology and Therapeutics, Institute of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan.
Allergol Int. 2015 Oct;64(4):332-43. doi: 10.1016/j.alit.2015.06.009. Epub 2015 Jul 29.
Food allergy is an adverse immune response to certain kinds of food. Although any food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and buckwheat account for 75% of food allergies in Japan. Allergen-specific immunoglobulin E (IgE) antibodies play a pivotal role in the development of food allergy. Recent advances in molecular biological techniques have enabled the efficient analysis of food allergens. As a result, many food allergens have been identified, and their molecular structure and IgE-binding epitopes have also been identified. Studies of allergens have demonstrated that IgE antibodies specific to allergen components and/or the peptide epitopes are good indicators for the identification of patients with food allergy, prediction of clinical severity and development of tolerance. In this review, we summarize our current knowledge regarding the allergens and IgE epitopes in the well-researched allergies to chicken egg, cow's milk, wheat, shrimp, and peanut.
食物过敏是对某些食物产生的不良免疫反应。尽管任何食物都可能引发过敏反应，但在日本，鸡蛋、牛奶、小麦、贝类、水果和荞麦占食物过敏的75%。变应原特异性免疫球蛋白E（IgE）抗体在食物过敏的发生发展中起关键作用。分子生物学技术的最新进展使得对食物变应原的高效分析成为可能。因此，许多食物变应原已被鉴定出来，其分子结构和IgE结合表位也已明确。变应原研究表明，变应原成分和/或肽表位特异性的IgE抗体是识别食物过敏患者、预测临床严重程度和耐受性发展的良好指标。在本综述中，我们总结了目前关于鸡蛋、牛奶、小麦、虾和花生等研究充分的过敏症中的变应原和IgE表位的知识。
