Participation of reactive oxygen species in the pathogenesis of food allergies

Magdalena Skalska; Paulina Kleniewska; Rafał Pawliczak

doi:10.5114/pja.2023.133771

eISSN: 2391-6052
ISSN: 2353-3854

Alergologia Polska - Polish Journal of Allergology

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4/2023
vol. 10

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abstract:

Review paper

Participation of reactive oxygen species in the pathogenesis of food allergies

Magdalena Skalska

¹

,

Paulina Kleniewska

¹

,

Rafał Pawliczak

¹

Department of Immunopathology, Faculty of Medicine, Medical University of Lodz, Lodz, Poland

Alergologia Polska – Polish Journal of Allergology 2023; 10, 4: 280–285

DOI: https://doi.org/10.5114/pja.2023.133771

Online publish date: 2023/12/15

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There has been a significant increase in the incidence of allergic diseases for several decades. There is even a talk of “an epidemic of the 21^st century” in relation to, for example, food allergies (FAs). Modern lifestyle and environmental factors contribute to a further increase in disease incidence. The authors proved that the first three years of life are a very important period for the proper development of microflora and taking actions in the context of prevention/therapy; and antibiotic therapy and diet play a significant role in shaping a stable microbiota. An adverse immune reaction to food is referred to as a FA. Immune reactions to food allergens can generally be divided into: IgE-mediated, non-IgE-mediated and mixed. Reactive oxygen species (ROS) are involved in the pathogenesis of FAs. Oxidative stress induces inflammation in tissues; excessive amounts of ROS damage intestinal tissue, disrupt normal cell function, and in eosinophilic esophagitis (EoE) impair the Keap1/Nrf2 pathway.

keywords:

Participation of reactive oxygen species in the pathogenesis of food allergies

Magdalena Skalska 1 , Paulina Kleniewska 1 , Rafał Pawliczak 1

food allergies, reactive oxygen species, oxidative stress, inflammation

Magdalena Skalska

¹

,

Paulina Kleniewska

¹

,

Rafał Pawliczak

¹