短链脂肪酸在食物过敏中的免疫调节作用研究进展OA北大核心CSTPCD
Research progress on immunomodulatory effects of short chain fatty acids in food allergy
食物过敏(FA)是一种潜在致命的免疫病理反应,其发病率持续上升,已成为影响儿童和成人的重要公共卫生问题.肠道厌氧共生细菌通过发酵代谢膳食纤维产生的短链脂肪酸(SCFAs)发挥重要的免疫调节功能,参与FA的发生与发展.本综述将在FA的背景下讨论SCFAs对肠上皮细胞及多种免疫细胞的免疫调节作用及相关分子机制,以期为FA的预防和治疗提供新思路.
Food allergy(FA)is a pathological and potentially fatal immune response,whose incidence continues to rise and has become an important public health problem affecting children and adults.Short chain fatty acids(SCFAs),produced by bacteria,through the fermentation of dietary fibre in the gut,played an important role in in pathogenesis of FA.In this review,we will discuss the immunomodulatory effects of SCFAs on the intestinal epithelial cells and various immune cells and their related molecular mecha-nisms in the context of FA,providing new perspectives for the prevention and treatment of FA.
于泳璐;谢海;徐灵芝
山东第二医科大学基础医学院,山东省高等学校免疫微环境与炎症性疾病研究特色实验室,潍坊 261053
基础医学
短链脂肪酸食物过敏肠上皮细胞免疫细胞免疫调节
Short chain fatty acidsFood allergyIntestinal epithelium cellImmune cellsImmunomodulatory effects
《中国免疫学杂志》 2024 (007)
1553-1558 / 6
国家自然科学基金(81701590);山东省自然科学基金(ZR2017BH071);大学生创新创业训练计划项目(X2022023).
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