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Mechanismen und Risikofaktoren für Typ 1 Nahrungsmittelallergien: Die Rolle der gastrischen Verdauung

Mechanisms and risk factors for type 1 food allergies: the role of gastric digestion

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Zusammenfassung

Die sogenannten wahren Nahrungsmittelallergene sind verdauungsstabile Proteine, welche über das gastrointestinale Epithel in intakter Form aufgenommen werden und auf diesem Weg sensibilisieren und systemische Symptome auslösen können. Verdauungslabile Allergene andererseits führen laut Klassifikation durch ihre Kreuzreaktivität mit inhalativen Allergenen zu lokalen Symptomen. Unsere rezenten Studien zeigten jedoch, dass auch verdauungslabile Allergene ein hohes Sensibilisierungs-Potential haben, wenn die Magenverdauung gehemmt wird. Eine Erhöhung des gastrischen pH-Wertes aufgrund von Magensäure-Suppression durch Protonenpumpen-Hemmer, Sucralfat oder Antazida, hemmen den Verdau von Proteinen und führen so zur Sensibilisierung und allergischen Reaktionen sowohl im Tiermodell als auch bei Patienten. Weiters erhöht eine Inhibierung der Magenverdauung bei bereits allergischen Patienten das Risiko für eine anaphylaktische Reaktion.

Obwohl auch andere Faktoren, wie beispielsweise Sphingolipid-Metaboliten, eine Rolle bei der Entstehung von Nahrungsmittelallergien spielen, hat der Magen ohne Zweifel eine wichtige Barrierefunktion gegen Nahrungsmittelallergiene.

Summary

True food allergens are considered as digestion stable proteins, which are absorbed through the gastrointestinal epithelium in an intact form leading to sensitization and causing systemic symptoms. According to classifications, allergens, which are digestion-labile, cause local symptoms by their cross-reactivity towards inhalative allergens. Our recent studies revealed that digestion labile allergens can also have sensitizing capacity if gastric digestion is hindered. The increase of gastric pH via acid-suppression by proton pump inhibitors, sucralfate or antacids, interferes with protein digestion, and leads to sensitization and allergic reaction in mouse models as well as in human patients. Furthermore, the inhibition of digestion increases the risk for anaphylactic responses in sensitized individuals.

Even though also other factors, such as sphingolipid metabolites, are associated with the development of food allergies, it is without any doubt that the stomach has an important gate keeping function against food allergies.

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Danksagung

Unterstützt von den Projekten des Fonds zur Förderung der Wissenschaftlichen Forschung (FWF) P21577 P21884 sowie SFB F 4606-B19.^ und P21884.

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Authors and Affiliations

  1. Institut für Pathophysiologie und Allergieforschung, Zentrum für Pathophysiologie, Infektiologie und Immunologie, Medizinische Universität Wien, Währinger Gürtel 18–20, E3Q, 1090, Wien, Österreich

    Susanne C. Diesner MD, PhD,  Isabella Pali-Schöll PhD, Erika Jensen-Jarolim MD &  Eva Untersmayr MD, PhD

  2. Universitätsklinik für Kinder- und Jugendheilkunde Medizinische Universität Wien, Währinger Gürtel 18–20, 1090, Wien, Österreich

    Susanne C. Diesner MD, PhD

  3. Messerli Forschungsinstitut der Veterinärmedizinischen, Universität Wien, Medizinische Universität Wien, und Universität Wien, Veterinärplatz 1, 1210, Wien, Österreich

    Isabella Pali-Schöll PhD & Erika Jensen-Jarolim MD

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  1. Susanne C. Diesner MD, PhD
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  2. Isabella Pali-Schöll PhD
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  3. Erika Jensen-Jarolim MD
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  4. Eva Untersmayr MD, PhD
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Correspondence to Eva Untersmayr MD, PhD.

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Diesner, S., Pali-Schöll, I., Jensen-Jarolim, E. et al. Mechanismen und Risikofaktoren für Typ 1 Nahrungsmittelallergien: Die Rolle der gastrischen Verdauung. Wien Med Wochenschr 162, 513–518 (2012). https://doi.org/10.1007/s10354-012-0154-4

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