杭州浙大迪迅生物基因工程有限公司Translational Research：微生物组学与食物过敏的相关性
发布日期：2018-11-13
原标题：微生物组学与食物过敏
延伸阅读
Translational Research
https://doi.org/10.1016/j.trsl.2016.09.003
Abstract:
Food allergy is a common disease affecting approximately 8% of children and 5% of adults. The prevalence has increased over the last two decades, suggesting an important environmental contribution to susceptibility. Studies have identified mode of birth, pet exposure, and having older siblings as being significant risk modifying factors in the development of food allergy. With the discovery that these factors significantly impact the composition of the intestinal microbiome, which is known to play a critical role in shaping the immune system, recent studies have begun to address the role of the intestinal microbiota in the development of food allergy. Studies in human cohorts support a dysbiosis in food allergy, and limited data suggest that this dysbiosis occurs early in life, preceding the onset of sensitization. Studies from animal models have clearly shown that the composition of the intestinal microbiota confers susceptibility to food allergy, and that there are organisms such as Clostridia species that are protective in the development of food allergy. Our understanding of microbial regulation of food allergy is in its nascency, but the state of the field supports an important contribution of intestinal microbes to susceptibility. Challenges going forward are to identify commensal-derived microorganisms that could be used therapeutically to prevent or perhaps treat food allergy.
First Author:
Ana B.BlázquezM.
Correspondence:
CeciliaBerin
All Authors:
——来自浙大迪迅
食物过敏是一种常见病，影响约8%的儿童和5%的成年人。在过去的20年里，患病率增加了，这表明环境因素对易感性有重要影响。研究发现，出生模式、宠物接触和有兄弟姐妹是食物过敏的重要危险因素。随着这些因素对肠道菌群的组成有显著影响的发现，而肠道菌群在免疫系统的形成中起着至关重要的作用，最近的研究已经开始探讨肠道菌群在食物过敏发展中的作用。人类队列的研究支持食物过敏的代谢失调，有限的数据表明这种代谢失调发生在生命早期，过敏发生之前。动物模型的研究清楚地表明，肠道微生物群的组成对食物过敏的易感性有影响，还有一些微生物，比如梭状芽胞杆菌，对食物过敏的发生具有保护作用。我们对微生物对食物过敏的调控的理解还在初步阶段，但该领域的研究状况支持了肠道微生物对过敏易感性的重要作用。今后面临的挑战是，如何鉴别出可用于预防或治疗食物过敏的共生微生物。
延伸阅读
Translational Research
[IF:6.08]
Microbiome and food allergyhttps://doi.org/10.1016/j.trsl.2016.09.003
Abstract:
Food allergy is a common disease affecting approximately 8% of children and 5% of adults. The prevalence has increased over the last two decades, suggesting an important environmental contribution to susceptibility. Studies have identified mode of birth, pet exposure, and having older siblings as being significant risk modifying factors in the development of food allergy. With the discovery that these factors significantly impact the composition of the intestinal microbiome, which is known to play a critical role in shaping the immune system, recent studies have begun to address the role of the intestinal microbiota in the development of food allergy. Studies in human cohorts support a dysbiosis in food allergy, and limited data suggest that this dysbiosis occurs early in life, preceding the onset of sensitization. Studies from animal models have clearly shown that the composition of the intestinal microbiota confers susceptibility to food allergy, and that there are organisms such as Clostridia species that are protective in the development of food allergy. Our understanding of microbial regulation of food allergy is in its nascency, but the state of the field supports an important contribution of intestinal microbes to susceptibility. Challenges going forward are to identify commensal-derived microorganisms that could be used therapeutically to prevent or perhaps treat food allergy.
First Author:
Ana B.BlázquezM.
Correspondence:
CeciliaBerin
All Authors:
2018-11-5 Review
创建过敏性疾病的科研、科普知识交流平台，为过敏患者提供专业诊断、治疗、预防的共享平台。
