对原料和加工食品的免疫反应及其对自身免疫的可能贡献
Aristo Vojdani1,2, Elroy Vojdani3, Carina Benzvi4
1Immunosciences Lab., Inc., Los Angeles, CA 90035, USA.
Foods (Basel, Switzerland)
|April 26, 2025
概括
饮食因素,包括加工食品,可以通过改变食物抗原和挑战免疫耐受性来触发自身免疫反应. 了解这些修改对于预防自身免疫性至关重要.
科学领域:
- 免疫学 免疫学 免疫学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 饮食是影响自身免疫的已知环境因素.
- 现代食品加工改变了食物的免疫反应,可能导致过敏反应.
- 对未消化的食物抗原的免疫反应可以涉及IgE,IgG和IgA抗体.
研究的目的:
- 审查改性食品抗原在自身免疫诱导中的作用.
- 为了突出测试食品反应性的局限性,仅基于原始食品抗原.
- 讨论食品加工如何影响口服耐受性和免疫反应.
主要方法:
- 关于饮食,免疫力和自身免疫力的现有研究的文献综述.
- 分析食品加工如何改变抗原结构和免疫反应.
- 讨论将改性食品抗原与自身免疫性疾病联系起来的机制.
主要成果:
- 食品加工可以改变食物结构,导致免疫识别发生变化.
- 对转基因食品的异常免疫反应会导致对自身组织的抗体产生.
- 目前的食品反应性测试方法有限,因为它们通常只使用原始食品抗原.
结论:
- 改性食物抗原在诱导自身免疫性方面发挥着重要作用.
- 需要进一步的研究来探索加工食品对免疫耐受性和自身免疫性疾病的影响.
- 准确评估食物反应性需要考虑原料和加工食品形式.
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