Food allergy: basic mechanisms and potential of immunomodulation

The intestine is exposed to a large number of antigenic stimuli in the form of food antigens, the commensal microbiota, and pathogenic microorganisms. It is crucial that all these signals are recognized by the mucosal immune system, but it is of equal importance that the response to these challenges is balanced and tightly regulated, as continuous immune responses to these stimuli would result in chronic inflammation of the intestines as well as the airways. At the same time the immune system should be able to respond adequately after invasion of subepithelial tissues by pathogenic bacteria, parasites and viruses, but the immune system should have developed at young age the capacity to be tolerant to exposure to food-based antigens. 

Allergies occur as a reaction of the immune system to innocuous substances from the environment.  Less common, but an allergy with profound consequences and public concern is food allergy, for instance, for peanuts, egg, milk, soy, fish, spices, fruits and vegetables etc. Non-food substances that cause allergies are, for instance, latex, poison ivy, birch pollen and house-dust mite. Organs in which allergic symptoms, even of food allergy, may manifest are nose, sinuses, eyes, airways, ears, skin and gastrointestinal tract. Breaking of this tolerance is considered the basis for the establishment of food allergy. Recent progress in the immunopathology underlying food allergy has caused shifts in established paradigms like allergy being a Th2 driven IgE-mediated type 1 hypersensitivity and has provided new avenues for pharmaceutical, biologicals and immunotherapy treatment options.

Immunomodulation via food (ingredients) is a realistic and feasible option to strengthen the immune system and has even the potential to combat food allergy. However, there is a clear need for improved understanding of the underlying mechanisms of action of dietary immunomodulation and for rapid analytical methods with a maximal predictive value for possible physiological effects of (food) components.  The immune system is a relevant read-out for physiological effects, as it is involved in prevention of infection and treatment of many chronic disorders, and thus indispensible for maintaining health. The aim of our research is to model the recognition receptor and intracellular signaling network of the immune system, by a systems biology approach to support nutritional intervention strategies, e.g. for the treatment of (food) allergy.