nutrients Review Mechanisms Underlying the Skin-Gut Cross Talk in the Development of IgE-Mediated Food Allergy 1, 1, 2,3 4 Marloes van Splunter y , Liu Liu y, R.J. Joost van Neerven , Harry J. Wichers , Kasper A. Hettinga 5 and Nicolette W. de Jong 1,* 1 Internal Medicine, Allergology & Clinical Immunology, Erasmus Medical Centre, 3000 CA Rotterdam, The Netherlands;
[email protected] (M.v.S.);
[email protected] (L.L.) 2 Cell Biology and Immunology, Wageningen University & Research Centre, 6708 WD Wageningen, The Netherlands;
[email protected] 3 FrieslandCampina, 3818 LE Amersfoort, The Netherlands 4 Wageningen Food & Biobased Research, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands;
[email protected] 5 Food Quality & Design Group, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands;
[email protected] * Correspondence:
[email protected]; Tel.: +31-621697954 These authors contributed equally to this work. y Received: 9 November 2020; Accepted: 12 December 2020; Published: 15 December 2020 Abstract: Immune-globulin E (IgE)-mediated food allergy is characterized by a variety of clinical entities within the gastrointestinal tract, skin and lungs, and systemically as anaphylaxis. The default response to food antigens, which is antigen specific immune tolerance, requires exposure to the antigen and is already initiated during pregnancy. After birth, tolerance is mostly acquired in the gut after oral ingestion of dietary proteins, whilst exposure to these same proteins via the skin, especially when it is inflamed and has a disrupted barrier, can lead to allergic sensitization. The crosstalk between the skin and the gut, which is involved in the induction of food allergy, is still incompletely understood.