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引用次数: 0
摘要
食物过敏的发生是由于对食物中的蛋白质缺乏耐受性。虽然IgE介导的食物过敏和非IgE介导的食物过敏在临床表现、流行病学、病理生理学和治疗方法上各不相同,但它们都存在T细胞反应失调的问题。最近的研究揭示了不同的 T 细胞亚群对不同食物过敏性疾病的发生和持续存在的作用。本综述讨论了 T 细胞在 IgE 和非 IgE 介导的食物过敏中的作用,并探讨了在此背景下未来可能开展的研究。
Contribution of T cell subsets to different food allergic diseases.
Food allergies occur due to a lack of tolerance to the proteins found in foods. While IgE- and non-IgE-mediated food allergies have different clinical manifestations, epidemiology, pathophysiology, and management, they share dysregulated T cell responses. Recent studies have shed light on the contributions of different T cell subsets to the development and persistence of different food allergic diseases. This review discusses the role of T cells in both IgE- and non-IgE-mediated food allergies and considers the potential future investigations in this context.
期刊介绍:
Immunological Reviews is a specialized journal that focuses on various aspects of immunological research. It encompasses a wide range of topics, such as clinical immunology, experimental immunology, and investigations related to allergy and the immune system.
The journal follows a unique approach where each volume is dedicated solely to a specific area of immunological research. However, collectively, these volumes aim to offer an extensive and up-to-date overview of the latest advancements in basic immunology and their practical implications in clinical settings.