التفاصيل البيبلوغرافية
| العنوان: |
The B Cell Response and Formation of Allergenic and Anti-Allergenic Antibodies in Food Allergy. |
| المؤلفون: |
Udoye, Christopher C.1 (AUTHOR), Ehlers, Marc2 (AUTHOR), Manz, Rudolf A.1 (AUTHOR) rudolf.manz@uksh.de |
| المصدر: |
Biology (2079-7737). Dec2023, Vol. 12 Issue 12, p1501. 16p. |
| مصطلحات موضوعية: |
*B cells, *FOOD allergy, *B cell receptors, *IMMUNOGLOBULINS, *MAST cells, *FC receptors, *ALLERGIES |
| مستخلص: |
Simple Summary: It has long been known that antibodies of a certain class, called IgE, are the main cause of allergic reactions to food. Other antibody types such as IgA and IgG can suppress the allergic reaction. Even IgE, which binds the allergen only weakly (i.e., with low affinity), seems to have a protective effect. This review discusses the role of distinct antibody types in food allergy, and the underlying mechanisms of action. These findings might be important to understand the development and course of food allergies, and could help to improve diagnostics and therapy. Food allergies are a growing public health concern worldwide, especially in children and young adults. Allergen-specific IgE plays a central role in the pathogenesis of food allergies, but their titers poorly correlate with allergy development. Host immune systems yield allergen-specific immunoglobulin (Ig)A, IgE and IgG subclasses with low or high affinities and differential Fc N-glycosylation patterns that can affect the allergic reaction to food in multiple ways. High-affinity IgE is required to induce strong mast cell activation eventually leading to allergic anaphylaxis, while low-affinity IgE can even inhibit the development of clinically relevant allergic symptoms. IgA and IgG antibodies can inhibit IgE-mediated mast cell activation through various mechanisms, thereby protecting IgE-positive individuals from allergy development. The production of IgE and IgG with differential allergenic potential seems to be affected by the signaling strength of individual B cell receptors, and by cytokines from T cells. This review provides an overview of the diversity of the B cell response and the diverse roles of antibodies in food allergy. [ABSTRACT FROM AUTHOR] |
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