Project 170956

As many as 4~8% populations have IgE-mediated hypersensitivity to food antigen. The prevalence of food allergy and related disorders increased rapidly across the world in last few decades. Research in the area of food allergy has advanced rapidly in recent years; however, the mechanism of food allergy remains unclear. Symptoms of food allergy range from slight abdominal discomfort to life-threatening anaphylactic shock reactions; peanut allergy usually (about 80%) accounts for severe or fatal anaphylactic reactions; furthermore, peanut allergy is usually lifelong. Food allergic reaction involves not only the intestinal tract, but other body systems as well, such as the skin, the airway and the cardiovascular system. Food allergic disorders are common throughout the world. It affects both males and females of all ages, races and social classes. It has emerged as a major health problem in the world. In fact, we currently do not have any satisfactory therapeutic remedies for the treatment of food allergy. This research project aims to elucidate: I, to investigate the role of epithelial cell in the generation of tolerogenic dendritic cell in the intestine. II, to examine the role of tolerogenic dendritic cell in the development of Tregs. III, to elucidate the role of gut microbial products in perturbing the generation/function of tolerogenic dendritic cell and initiation of food allergy and IV, to develop dendritic cell-based vaccines as a therapeutic strategy for food allergy. The outcome of this research project will (i) further elucidate the role of intestinal tolerogenic dendritic cell in the antigen-specific oral tolerance and (ii) has a potential to contribute to the treatment of food allergy as well as other types of allergic diseases.

investigating the role of dendritic cells in oral tolerance and developing dendritic cell-based vaccines for food allergy