In a timely review and opinion article
this month, Berin and Mayer take up the issue of therapeutic induction of food
tolerance (J Allergy Clin Immunol 2013;131:14-22).
They put to the reader the question of whether we truly understand the mechanisms
that restore natural tolerance or induce tolerance in sensitized individuals,
noting that without this knowledge it will not be possible to achieve tolerance
through therapy in the majority of food allergic patients.
Berin and Mayer begin with a concise
review of current understanding about how the human body achieves self and
non-self tolerance. They cover central tolerance and peripheral tolerance
induction in the thymus and gut, respectively, the development and function of
natural and induced regulatory T cells, and anti-specific T-cell deletion and
anergy in the context of establishing and maintaining peripheral tolerance. Immunologic
profiles of critical immune cells and cytokines is also addressed.
The authors proceed with the question
“is food allergy a defective Treg response?” They review and
summarize the current knowledge about T helper cell profiles in food allergic
subjects and normal controls, nothing that Treg frequencies were
similar between the controls and the allergic subjects. Mouse models of food
allergy are also presented.
Next, the question of whether tolerance
can be induced in food allergic patients is discussed. The authors define
tolerance as sustained non-responsiveness to a food allergen after therapy is
discontinued, distinguishing it from desensitization that is achieved during
therapy. Berin and Mayer review the research to date on immunotherapy for food
allergy, noting the frequency of spontaneous tolerance. They point out that
there has been little in the way of mechanistic findings that would demonstrate
what immune regulatory mechanisms were operative between those who achieved
desensitization and those who achieved tolerance. It remains unclear if
tolerance is achieved by induction of Treg or by decreased potency
of allergic sensitization.
Berin and Mayer conclude by offering
considerations for future research, such as novel routes of administration,
allergen modification, the addition of adjuvants to enhance the immunotherapy,
and manipulation of gut flora. Of particular importance, they press for genetic
profiling of immune tolerance that develops naturally or therapeutically in
order to design new methods for achieving tolerance in the majority of food
allergic patients.