食物来源凝集素及其促炎性功能研究进展
首发时间:2016-05-17
摘要:凝集素是一大类蛋白的统称,它最早是在植物种子中提取,随着研究的深入发现凝集素分布广泛,几乎所有的物种都有表达。凝集素最重要的生物学特点是可以专一且可逆性的与糖类结合。食物来源的凝集素可以通过增加肠道粘膜通透性进而使得大量食物及微生物抗原进入外周循环系统。外周循环的凝集素不仅可以作为抗原直接启动IgG和IgM抗体反应,还可以通过与细胞表面的糖蛋白,例如表皮生长因子受体和胰岛素受体等相互结合并干扰其正常功能。外源凝集素与食物不耐受、食物过敏以及炎症性肠炎、胰岛素依赖的糖尿病、风湿性关节炎、IgA型肾病的发生发展有关。虽然凝集素的促炎性功能被广泛报道,但其具体的机制尚不清楚。
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The dietary lectins and their inflammatory effect
Abstract:Lectins are a heterogeneous group of proteins which first discovered in plants and subsequently in other species. They share an important biological propriety: specifically bind to carbohydrates in a reversible way. Dietary lectins can increase intestinal permeability and allow for the increased translocation of both dietary and microbial antigens to the periphery. Peripheral circulatory lectins not only provoke IgG and IgM antibodies but also bind to cell surface glycoproteins, such as epidermal growth factor receptor and insulin receptor, and disrupt its functions. All of this may contribute to the pathogenesis of food intolerance, food allergy and other inflammatory diseases, such as inflammatory bowel disease, insulin-dependent diabetes, rheumatoid arthritis, and IgA nephropathy. Although the inflammatory effect of lectins are emerging, the mechanisms are still poorly understood.
Keywords: immunology dietary lectins inflammatory diseases
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