Lee Khui Hung, Song Yong, O'Sullivan Michael, Pereira Gavin, Loh Richard, Zhang Guicheng Brad
School of Public Health, Curtin University of Technology, Bentley WA, Australia.
Int Arch Allergy Immunol. 2017;173(4):183-192. doi: 10.1159/000479513. Epub 2017 Aug 29.
Food allergy is a major clinical and public health concern worldwide. The risk factors are well defined, however, the mechanisms by which they affect immune development remain largely unknown, and unfortunately the effective treatment or prevention of food allergy is still being researched. Recent studies show that the genes that are critical for the development of food allergy are regulated through DNA methylation. Environmental factors can affect host DNA methylation status and subsequently predispose people to food allergy. DNA methylation is therefore an important mediator of gene-environment interactions in food allergy and key to understanding the mechanisms underlying the allergic development. Indeed, the modification and identification of the methylation levels of specific genetic loci have gained increasing attention for therapeutic and diagnostic application in combating food allergy. In this review, we summarize and discuss the recent developments of DNA methylation in food allergy, including the pathogenesis, therapy, and diagnosis. This review will also summarize and discuss the environmental factors that affect DNA methylation levels in food allergy.
食物过敏是全球主要的临床和公共卫生问题。其风险因素已明确，但它们影响免疫发育的机制仍大多未知，不幸的是，食物过敏的有效治疗或预防仍在研究中。最近的研究表明，对食物过敏发展至关重要的基因是通过DNA甲基化来调控的。环境因素可影响宿主DNA甲基化状态，进而使人们易患食物过敏。因此，DNA甲基化是食物过敏中基因 - 环境相互作用的重要介导因素，也是理解过敏发展潜在机制的关键。事实上，特定基因位点甲基化水平的修饰和鉴定在对抗食物过敏的治疗和诊断应用中越来越受到关注。在本综述中，我们总结并讨论了食物过敏中DNA甲基化的最新进展，包括发病机制、治疗和诊断。本综述还将总结并讨论影响食物过敏中DNA甲基化水平的环境因素。
