Staphylococcus aureus toxin contributes to the development of food allergy after epicutaneous sensitization?

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K17895
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 54020:Connective tissue disease and allergy-related
• Research Institution: Juntendo University
• Principal Investigator: Uchida Shino 順天堂大学, 医学部, 非常勤助教 (30838438)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 食物アレルギー / 経皮感作 / 黄色ブドウ球菌毒素

Outline of Final Research Achievements

We used murine models of food allergy following epicutaneous sensitization and demonstrated that Staphylococcus aureus-derived delta-toxin in skin promoted epicutaneous sensitization to food allergen and food allergic responses after the intake of food allergen. Our results suggested that delta-toxin in the skin caused the release of several cytokines from keratinocytes, one of which strongly induced the translocation of food allergen-loaded dendric cells to the draining lymph node and the production of food allergen-specific IgE, resulting in intestinal mast cell degranulation-mediated food allergic responses following the intake of food allergen.

Free Research Field

アレルギー・免疫学

Academic Significance and Societal Importance of the Research Achievements

本研究により、アトピー性皮膚炎患者の皮膚に多い黄色ブドウ球菌毒素のデルタトキシンが経皮感作とそれに付随する食物アレルギーの発症を強く促進することが病態メカニズムとともに明らかになった。これらの研究成果は、増加の一途をたどる国民病である食物アレルギーの病態解明とともに病態に基づく予防・治療法の開発につながる可能性があり、学術的意義と社会的意義有すると考えられる。