Untersmayr Eva
Department of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria.
Rev Fr Allergol (2009). 2015 Nov;55(7):444-447. doi: 10.1016/j.reval.2015.09.004.
Food allergy represents an increasing health concern worldwide. To identify mechanisms and risk factors associated with food allergy development major research efforts are ongoing. For a long time only food allergens that are resistant to gastric enzymes were accepted to harbor sensitizing capacity via the oral route. However, over the past years several studies reported that even important food allergens can be readily degraded by digestive enzymes. Interestingly, a number of experiments confirmed that impairment of physiological gastric digestion by elevating gastric pH levels was associated with protein resistance. Additionally, pharmacological gastric acid suppression was found to be a risk factor for food allergy induction. In contrast, protein modifications resulting in increased susceptibility to digestive enzymes were reported to decrease the sensitization capacity via the oral route. The here reviewed data highlight the important gate keeping function of physiological gastric digestion in food allergy.
食物过敏在全球范围内日益引起人们对健康的关注。为了确定与食物过敏发展相关的机制和风险因素，正在进行大量的研究工作。长期以来，只有对胃酶具有抗性的食物过敏原才被认为具有通过口服途径引发致敏的能力。然而，在过去几年中，多项研究报告称，即使是重要的食物过敏原也能被消化酶轻易降解。有趣的是，一些实验证实，通过提高胃内pH值来损害生理性胃消化与蛋白质抗性有关。此外，药物性胃酸抑制被发现是诱导食物过敏的一个风险因素。相反，据报道，导致对消化酶敏感性增加的蛋白质修饰会降低通过口服途径的致敏能力。本文综述的数据突出了生理性胃消化在食物过敏中的重要把关作用。
