原標(biāo)題：微生物組學(xué)與食物過敏
　　食物過敏是一種常見病，影響約8%的兒童和5%的成年人。在過去的20年里，患病率增加了，這表明環(huán)境因素對易感性有重要影響。研究發(fā)現(xiàn)，出生模式、寵物接觸和有兄弟姐妹是食物過敏的重要危險因素。隨著這些因素對腸道菌群的組成有顯著影響的發(fā)現(xiàn)，而腸道菌群在免疫系統(tǒng)的形成中起著至關(guān)重要的作用，最近的研究已經(jīng)開始探討腸道菌群在食物過敏發(fā)展中的作用。人類隊列的研究支持食物過敏的代謝失調(diào)，有限的數(shù)據(jù)表明這種代謝失調(diào)發(fā)生在生命早期，過敏發(fā)生之前。動物模型的研究清楚地表明，腸道微生物群的組成對食物過敏的易感性有影響，還有一些微生物，比如梭狀芽胞桿菌，對食物過敏的發(fā)生具有保護作用。我們對微生物對食物過敏的調(diào)控的理解還在初步階段，但該領(lǐng)域的研究狀況支持了腸道微生物對過敏易感性的重要作用。今后面臨的挑戰(zhàn)是，如何鑒別出可用于預(yù)防或治療食物過敏的共生微生物。


　　延伸閱讀
Translational Research                                             
Microbiome and food allergy
https://doi.org/10.1016/j.trsl.2016.09.003
Abstract:
Food allergy is a common disease affecting approximately 8% of children and 5% of adults. The prevalence has increased over the last two decades, suggesting an important environmental contribution to susceptibility. Studies have identified mode of birth, pet exposure, and having older siblings as being significant risk modifying factors in the development of food allergy. With the discovery that these factors significantly impact the composition of the intestinal microbiome, which is known to play a critical role in shaping the immune system, recent studies have begun to address the role of the intestinal microbiota in the development of food allergy. Studies in human cohorts support a dysbiosis in food allergy, and limited data suggest that this dysbiosis occurs early in life, preceding the onset of sensitization. Studies from animal models have clearly shown that the composition of the intestinal microbiota confers susceptibility to food allergy, and that there are organisms such as Clostridia species that are protective in the development of food allergy. Our understanding of microbial regulation of food allergy is in its nascency, but the state of the field supports an important contribution of intestinal microbes to susceptibility. Challenges going forward are to identify commensal-derived microorganisms that could be used therapeutically to prevent or perhaps treat food allergy.
First Author:
Ana B.BlázquezM.
Correspondence:
CeciliaBerin
All Authors:
　　創(chuàng)建過敏性疾病的科研、科普知識交流平臺，為過敏患者提供專業(yè)診斷、治療、預(yù)防的共享平臺。