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Laura Carucci¹, Serena Coppola¹, Rosilenia Carandente¹

¹Department of Translational Medical Science at the University of Naples Federico II, Naples, Italy.

Advances in experimental medicine and biology

|July 26, 2024

概括

应对不断增加的食物过敏的策略侧重于免疫耐受性. 益生菌和后生菌,如黄酸盐,在调节肠道微生物群方面表现有前途,用于过敏预防和治疗.

科学领域:

免疫学免疫学免疫学
微生物学微生物学
胃肠病学胃肠病学

背景情况:

食品过敏的流行和严重程度在全球不断增加,需要新的预防和治疗策略.
食物过敏源于免疫耐受机制的缺陷,这些机制受到肠道微生物组的组成和功能的影响.
肠道微生物组失调与食物过敏的发展有关.

研究的目的:

探索益生菌和后生菌在调节对食物过敏管理的免疫耐受性的作用.
审查目前关于最佳益生菌干预措施 (物种,菌株,剂量,时间) 的证据.
突出后生物代谢物,如丁酸盐,在刺激免疫耐受性的潜力.

主要方法:

在食物过敏的背景下对益生菌,后生菌和免疫耐受性的科学文献的审查.
分析肠道微生物组调节影响免疫反应的机制.
评估关于特定细菌菌株和代谢物的新兴证据.

主要成果:

选择的益生菌菌株显示出调节免疫耐受机制的潜力.
关于最佳益生菌干预的知识正在增加.
后生物代谢产物,特别是丁酸盐,因其在刺激免疫耐受性方面的作用而得到认可.

结论:

益生菌为调节免疫耐受性和管理食物过敏提供了潜在的途径.
来自肠道微生物群代谢物如丁酸盐的后生物体是一种有前途的治疗方法.
对特定细菌菌株和代谢物的进一步研究对于开发有效干预措施至关重要.

关键词:

黄糖酸盐是什么黄糖酸盐牛奶过敏牛奶过敏我们的肠道微生物组.免疫耐受性免疫耐受性后生物学的后生物学.

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