The Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY.
Swiss Institute of Allergy and Asthma Research (SIAF), University of Zurich, Davos, Switzerland.
J Allergy Clin Immunol. 2018 Jan;141(1):11-19. doi: 10.1016/j.jaci.2017.11.005.
Although oral tolerance is the normal physiologic response to ingested antigens, a breakdown in this process appears to have occurred in the past 2 decades, leading to an increasing prevalence of sensitization to food allergens. Over the past decade, basic research has intensified in an attempt to better understand the mechanisms leading to sensitization and disease versus desensitization and short- and long-term tolerance. In this review we assess various factors that can influence tissue and immune responses to food antigens, the current understanding of immune tolerance development, the role of the gastrointestinal microbiota, and current knowledge regarding immunologic mechanisms involved in desensitization and sustained unresponsiveness, although perhaps the latter is more appropriately termed remission.
尽管口服耐受是对摄入抗原的正常生理反应，但在过去的 20 年中，这一过程似乎出现了故障，导致食物过敏原致敏的患病率不断上升。在过去的十年中，基础研究得到了加强，试图更好地了解导致致敏和疾病的机制，以及脱敏和短期及长期耐受的机制。在这篇综述中，我们评估了各种可能影响组织和免疫对食物抗原反应的因素、目前对免疫耐受发展的理解、胃肠道微生物群的作用，以及目前关于脱敏和持续无反应涉及的免疫机制的知识，尽管后者可能更恰当地称为缓解。
