Internal Medicine, Allergology & Clinical Immunology, Erasmus Medical Centre, 3000 CA Rotterdam, The Netherlands.
Cell Biology and Immunology, Wageningen University & Research Centre, 6708 WD Wageningen, The Netherlands.
Nutrients. 2020 Dec 15;12(12):3830. doi: 10.3390/nu12123830.
Immune-globulin E (IgE)-mediated food allergy is characterized by a variety of clinical entities within the gastrointestinal tract, skin and lungs, and systemically as anaphylaxis. The default response to food antigens, which is antigen specific immune tolerance, requires exposure to the antigen and is already initiated during pregnancy. After birth, tolerance is mostly acquired in the gut after oral ingestion of dietary proteins, whilst exposure to these same proteins via the skin, especially when it is inflamed and has a disrupted barrier, can lead to allergic sensitization. The crosstalk between the skin and the gut, which is involved in the induction of food allergy, is still incompletely understood. In this review, we will focus on mechanisms underlying allergic sensitization (to food antigens) via the skin, leading to gastrointestinal inflammation, and the development of IgE-mediated food allergy. Better understanding of these processes will eventually help to develop new preventive and therapeutic strategies in children.
免疫球蛋白 E（IgE）介导的食物过敏的特点是胃肠道、皮肤和肺部出现各种临床实体，并全身性地表现为过敏反应。对食物抗原的默认反应是抗原特异性免疫耐受，需要接触抗原，并且在怀孕期间就已经开始了。出生后，大多数情况下在肠道通过口服摄入膳食蛋白后获得耐受，而通过皮肤（尤其是当皮肤发炎且屏障被破坏时）暴露于这些相同的蛋白则会导致过敏致敏。皮肤和肠道之间的相互作用参与了食物过敏的诱导，但其机制仍不完全清楚。在这篇综述中，我们将重点讨论通过皮肤导致胃肠道炎症和 IgE 介导的食物过敏的食物过敏致敏（对食物抗原）的机制。更好地了解这些过程最终将有助于为儿童制定新的预防和治疗策略。
