杭州浙大迪迅生物基因工程有限公司

　　原标题：海鲜过敏原诱导的微生物粘膜部位超敏反应：益生菌用于过敏反应调节的意义
　　食物过敏是世界范围内的一种严重疾病，它能显著降低受感染者的生活水平，并可能危及生命。尤其是近年来，由于消费量的增加，对海鲜的过敏反应日益严重。粘膜免疫系统在海鲜过敏和其他过敏性疾病的发病中起着关键作用。最近，实验和临床证据表明，益生菌能显著调节免疫反应，从而抑制过敏反应。因此，本文综述了海鲜过敏的基本知识、黏膜免疫系统和益生菌活性。我们还回顾了过敏反应中的关键免疫因素，以及益生菌改善海鲜过敏的潜在机制和潜在用途。这些主题的阐明可能有助于我们在未来发展预防和治疗海鲜过敏和其他免疫疾病的方法。


　　延伸阅读
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
　　创建过敏性疾病的科研、科普知识交流平台，为过敏患者提供专业诊断、治疗、预防的共享平台。