دورية أكاديمية

Oral Tolerance Induction—Opportunities and Mechanisms

التفاصيل البيبلوغرافية
العنوان: Oral Tolerance Induction—Opportunities and Mechanisms
المؤلفون: Ru-Xin Foong, Alexandra F. Santos
المصدر: Foods; Volume 11; Issue 21; Pages: 3386
بيانات النشر: Multidisciplinary Digital Publishing Institute
سنة النشر: 2022
المجموعة: MDPI Open Access Publishing
مصطلحات موضوعية: food allergy, allergy diagnostic testing, allergy resolution
جغرافية الموضوع: agris
الوصف: Oral tolerance is the active absence of response to food allergens, which involves complex mechanisms in the gut-associated lymphoid tissue. Food allergy results from the disruption of such tolerance or the absence of its establishment in the first place. It follows allergic sensitization with the production of allergen-specific IgE and results from the degranulation of basophils and mast cells on subsequent exposure to the allergen. Oral tolerance induction has been explored in the contexts of prevention and treatment of food allergy. Early introduction of allergenic foods (i.e., egg and peanut) in the diet of infants, before allergic sensitization occurs (i.e., via inflamed skin affected with eczema) has shown to be beneficial. Guidelines have changed to recommend the introduction of these allergenic foods by 6 months of age. For food allergic individuals, oral tolerance induction has been attempted using allergen-specific immunotherapy, which involves the administration of an allergen, modified or not, through various possible routes, including oral, sublingual, epicutaneous, and subcutaneous, with or without concomitant administration of antibody-based biologics. Further research into the immune mechanisms of food allergy and oral tolerance can lead to the identification of novel targets to suppress the food allergic response and reverse the current food allergy epidemic.
نوع الوثيقة: text
وصف الملف: application/pdf
اللغة: English
العلاقة: Food Nutrition; https://dx.doi.org/10.3390/foods11213386Test
DOI: 10.3390/foods11213386
الإتاحة: https://doi.org/10.3390/foods11213386Test
حقوق: https://creativecommons.org/licenses/by/4.0Test/
رقم الانضمام: edsbas.FF22F735
قاعدة البيانات: BASE