DOI
https://doi.org/10.47689/2181-3663-vol4-iss5-pp22-29Keywords
IgA , food allergy , isotype switching , Th2 response , TGF-βAbstract
This article examines the principal mechanisms that underlie increased IgA production in food allergy. It describes excessive B-cell activation, class-switch recombination favoring IgA synthesis, and the modulatory influence of T helper cytokines. The roles of IL-4 and IL-10 in amplifying the humoral response and the critical function of TGF-β in the development of mature IgA-producing cells are highlighted. The review also shows that microbial metabolites and the integrity of the intestinal mucosa substantially influence IgA production. Elevated IgA levels in food allergy are interpreted as an immune response aimed at limiting antigen penetration and restoring mucosal immune homeostasis.
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