Due to the increasing prevalence and number of life-threatening cases, food allergy has emerged as a major health concern. The classic immune response seen during food allergy is allergen-specific IgE sensitization and hypersensitivity reactions to foods occur in the effector phase with often severe and deleterious outcomes. Recent research has advanced understanding of the immunological mechanisms occurring during the effector phase of allergic reactions to ingested food. Therefore, this review will not only cover the mucosal immune system of the gastrointestinal tract and the immunological mechanisms underlying IgE-mediated food allergy, but will also introduce cells recently identified to have a role in the hypersensitivity reaction to food allergens. These include IL-9 producing mucosal mast cells (MMC9s) and type 2 innate lymphoid cells (ILC2s). The involvement of these cell types in potentiating the type 2 immune response and developing the anaphylactic response to food allergens will be discussed. In addition, it has become apparent that there is a collaboration between these cells that contributes to an individual's susceptibility to IgE-mediated food allergy.

中文翻译：

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通过产生 IL-9 的粘膜肥大细胞和 2 型先天淋巴细胞对 IgE 介导的食物过敏的调节

由于危及生命的病例越来越多，食物过敏已成为一个主要的健康问题。在食物过敏期间看到的典型免疫反应是过敏原特异性 IgE 致敏，对食物的超敏反应发生在效应阶段，通常会产生严重和有害的结果。最近的研究加深了对摄入食物过敏反应效应阶段发生的免疫学机制的理解。因此，本综述不仅将涵盖胃肠道的粘膜免疫系统和 IgE 介导的食物过敏的免疫机制，还将介绍最近发现的在对食物过敏原的超敏反应中起作用的细胞。这些包括产生 IL-9 的粘膜肥大细胞 (MMC9s) 和 2 型先天淋巴细胞 (ILC2s)。将讨论这些细胞类型在增强 2 型免疫反应和发展对食物过敏原的过敏反应中的作用。此外，很明显，这些细胞之间存在协同作用，导致个体对 IgE 介导的食物过敏的易感性。