Department of Allergy, Instituto de Investigación Sanitaria Hospital 12 de Octubre (imas12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
Department of Allergy, Instituto de Investigación Sanitaria Hospital 12 de Octubre (imas12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
Food Chem. 2023 Jun 15;411:135500. doi: 10.1016/j.foodchem.2023.135500. Epub 2023 Jan 17.
Food allergy is a public health issue the prevalence of which is steadily increasing. New discoveries have contributed to the understanding of the molecular and cellular mechanisms that lead to IgE-mediated food allergy. Novel scientific findings have defined roles for specific cell types, such as T follicular helper cells, in induction of high-affinity IgE by B cells. Also, not only mast cells and basophils contribute to food anaphylaxis, but also other cell types, such as neutrophils and macrophages. Elucidation of mechanisms involved in sensitization to food allergens through organs including the skin is key to deepening our understanding of the "dual exposure" hypothesis, which suggests that allergic sensitization is mainly acquired through inflamed skin while the oral route induces tolerance. This review considers the latest scientific knowledge about the molecular and cellular mechanisms of IgE-mediated food allergy. It reveals crucial components involved in the sensitization and elicitation phases and emerging approaches in anaphylaxis pathophysiology.
食物过敏是一个公共卫生问题，其患病率在稳步上升。新的发现有助于理解导致 IgE 介导的食物过敏的分子和细胞机制。新的科学发现定义了特定细胞类型（如滤泡辅助 T 细胞）在 B 细胞诱导高亲和力 IgE 中的作用。此外，不仅肥大细胞和嗜碱性粒细胞参与食物过敏反应，而且其他细胞类型，如中性粒细胞和巨噬细胞也参与其中。阐明通过皮肤等器官对食物过敏原致敏的机制是深入了解“双重暴露”假说的关键，该假说表明过敏致敏主要通过发炎的皮肤获得，而口服途径则诱导耐受。这篇综述考虑了 IgE 介导的食物过敏的分子和细胞机制的最新科学知识。它揭示了致敏和激发阶段的关键组成部分以及过敏生理学中的新兴方法。
