Determinants of Food Allergy

被引：46

作者：

Masilamani, Madhan ^{[2
,3
]}

Commins, Scott ^{[4
]}

Shreffler, Wayne ^{[1
]}

机构：

[1] Massachusetts Gen Hosp, Ctr Immunol & Inflammatory Disorders, Boston, MA 02114 USA

[2] Mt Sinai Sch Med, Div Allergy & Immunol, Dept Pediat, Jaffe Food Allergy Inst, New York, NY 10029 USA

[3] Mt Sinai Sch Med, Inst Immunol, New York, NY 10029 USA

[4] Univ Virginia Hlth Syst, Asthma & Allerg Dis Ctr, Charlottesville, VA 22908 USA

来源：

IMMUNOLOGY AND ALLERGY CLINICS OF NORTH AMERICA | 2012年 / 32卷 / 01期

关键词：

Food allergy; Allergen; Plant food allergens; Animal food allergens; Peanut; Soy; Cross-reactive carbohydrate determinants; Alpha-gal; REACTIVE CARBOHYDRATE DETERMINANTS; CORE ALPHA-1,3-LINKED FUCOSE; ALPHA-GAL EPITOPE; IGE ANTIBODIES; SOY PROTEIN; IMMUNOGLOBULIN-E; DOUBLE-BLIND; N-GLYCANS; ANAPHYLACTIC SHOCK; BETA-CONGLYCININ;

D O I：

10.1016/j.iac.2011.12.003

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Food allergy is an emerging epidemic in the United States and the Western world. The determination of factors that make certain foods allergenic is still not clearly understood. Only a tiny fraction of thousands of proteins and other molecules is responsible for inducing food allergy. In this review, the authors present 3 examples of food allergies with disparate clinical presentations: peanut, soy, and mammalian meat. The potential relationships between allergen structure and function, emphasizing the importance of cross-reactive determinants, immunoglobulin E antibodies to the oligosaccharides, and the immune responses induced in humans are discussed.

引用

页码：11 / +

页数：24

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