Yang Tian, Li Cheng, Xue Wentong, Huang Linjuan, Wang Zhongfu
Key Laboratory of Glycobiology and Glycoengineering of Xi'an, College of Food Science and Technology, Northwest University, Xi'an, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China.
Crit Rev Food Sci Nutr. 2023;63(15):2407-2425. doi: 10.1080/10408398.2021.1975257. Epub 2021 Sep 8.
Food allergy is a serious health problem affecting more than 10% of the human population worldwide. Medical treatments for food allergy remain limited because immune therapy is risky and costly, and anti-allergic drugs have many harmful side effects and can cause drug dependence. In this paper, we review natural bioactive substances capable of alleviating food allergy. The sources of the anti-allergic substances reviewed include plants, animals, and microbes, and the types of substances include polysaccharides, oligosaccharides, polyphenols, phycocyanin, polyunsaturated fatty acids, flavonoids, terpenoids, quinones, alkaloids, phenylpropanoids, and probiotics. We describe five mechanisms involved in anti-allergic activities, including binding with epitopes located in allergens, affecting the gut microbiota, influencing intestinal epithelial cells, altering antigen presentation and T cell differentiation, and inhibiting the degranulation of effector cells. In the discussion, we present the limitations of existing researches as well as promising advances in the development of anti-allergic foods and/or immunomodulating food ingredients that can effectively prevent or alleviate food allergy. This review provides a reference for further research on anti-allergic materials and their hyposensitizing mechanisms.
食物过敏是一个严重的健康问题，影响着全球超过10%的人口。食物过敏的医学治疗方法仍然有限，因为免疫疗法风险大且成本高，而抗过敏药物有许多有害的副作用，还可能导致药物依赖。在本文中，我们综述了能够缓解食物过敏的天然生物活性物质。所综述的抗过敏物质来源包括植物、动物和微生物，物质类型包括多糖、寡糖、多酚、藻蓝蛋白、多不饱和脂肪酸、黄酮类化合物、萜类化合物、醌类、生物碱、苯丙素类和益生菌。我们描述了抗过敏活性涉及的五种机制，包括与过敏原中的表位结合、影响肠道微生物群、影响肠道上皮细胞、改变抗原呈递和T细胞分化，以及抑制效应细胞的脱颗粒。在讨论中，我们阐述了现有研究的局限性以及在开发能够有效预防或缓解食物过敏的抗过敏食品和/或免疫调节食品成分方面取得的有前景的进展。本综述为进一步研究抗过敏材料及其脱敏机制提供了参考。
