Tomar Sunil, Hogan Simon P
1. Mary H. Weiser Food Allergy Center, Department of Pathology, University of Michigan 4051-BSRB, 109 Zina Pitcher Place, Ann Arbor, MI, 48109-2200, USA.
F1000Res. 2020 Jul 31;9. doi: 10.12688/f1000research.25638.1. eCollection 2020.
Food allergens are innocuous proteins that promote tolerogenic adaptive immune responses in healthy individuals yet in other individuals induce an allergic adaptive immune response characterized by the presence of antigen-specific immunoglobulin E and type-2 immune cells. The cellular and molecular processes that determine a tolerogenic versus non-tolerogenic immune response to dietary antigens are not fully elucidated. Recently, there have been advances in the identification of roles for microbial communities and anatomical sites of dietary antigen exposure and presentation that have provided new insights into the key regulatory steps in the tolerogenic versus non-tolerogenic decision-making processes. Herein, we will review and discuss recent findings in cellular and molecular processes underlying food sensitization and tolerance, immunological processes underlying severity of food-induced anaphylaxis, and insights obtained from immunotherapy trials.
食物过敏原是无害蛋白质，在健康个体中可促进产生耐受性的适应性免疫反应，但在其他个体中会引发以抗原特异性免疫球蛋白E和2型免疫细胞的存在为特征的过敏性适应性免疫反应。决定对饮食抗原产生耐受性与非耐受性免疫反应的细胞和分子过程尚未完全阐明。最近，在确定微生物群落以及饮食抗原暴露和呈递的解剖部位所起的作用方面取得了进展，这些进展为耐受性与非耐受性决策过程中的关键调控步骤提供了新见解。在此，我们将回顾和讨论食物致敏和耐受背后的细胞和分子过程、食物诱导的过敏反应严重程度背后的免疫过程以及免疫治疗试验获得的见解。
