原標(biāo)題：海鮮過敏原誘導(dǎo)的微生物粘膜部位超敏反應(yīng)：益生菌用于過敏反應(yīng)調(diào)節(jié)的意義
　　食物過敏是世界范圍內(nèi)的一種嚴(yán)重疾病，它能顯著降低受感染者的生活水平，并可能危及生命。尤其是近年來，由于消費量的增加，對海鮮的過敏反應(yīng)日益嚴(yán)重。粘膜免疫系統(tǒng)在海鮮過敏和其他過敏性疾病的發(fā)病中起著關(guān)鍵作用。最近，實驗和臨床證據(jù)表明，益生菌能顯著調(diào)節(jié)免疫反應(yīng)，從而抑制過敏反應(yīng)。因此，本文綜述了海鮮過敏的基本知識、黏膜免疫系統(tǒng)和益生菌活性。我們還回顧了過敏反應(yīng)中的關(guān)鍵免疫因素，以及益生菌改善海鮮過敏的潛在機(jī)制和潛在用途。這些主題的闡明可能有助于我們在未來發(fā)展預(yù)防和治療海鮮過敏和其他免疫疾病的方法。


　　延伸閱讀
CRIT REV FOOD SCI：
Seafood allergen-induced hypersensitivity at the microbiota-mucosal site:implications for prospective probiotic use in allergic response regulation
DOI: 10.1080/10408398.2016.1269719
Abstract:
Food allergy is a serious disease worldwide; it can significantly lower the standard of living of affected individuals and may be life-threatening. In particular, hypersensitivity to seafood has been increasing in recent years owing to rising consumption. The mucosal immune system plays a critical role in the onset of seafood allergy and other allergic diseases. Recently, experimental and clinical evidence has shown that probiotics significantly modulate immune responses and thus suppress allergic reactions. Therefore, in this review, we summarized the basic knowledge of seafood allergy, the mucosal immune system and probiotic activities. We also reviewed the critical immune factors involved in allergic reactions, as well as the potential mechanism and the potential use of probiotics to ameliorate seafood allergy. The elucidation of these topics may help us to develop preventive and therapeutic approaches for seafood allergy and other immune disorders in the future.
First Author:
Linglin Fu
Correspondence:
Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science
and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou 310018,
China
All Authors:
Linglin Fu, Chong Wang and Yanbo Wang
　　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。