TOLERANCE TO FOOD ANTIGENS
Aim. To explain the mechanisms of tolerance to food antigens. Materials and methods. A survey of 1,344 people residing in the north of the European part of the Russian Federation was conducted to assess nutrition characteristics. Laboratory methods of investigation included the determination of the level of cytokines, IgA and IgE by the method of «competitive» enzyme immunoassay (ELISA) with BCM Diagnostics and CytElisa reagents (USA) and evaluation of results on the Multiscan photometer in Finland. IgG content to 90 food antigens in ELISA was studied with Biomerica reagents (USA). Results of the research. The violation of tolerance to food antigens in practically healthy people occurs with an increase in the frequency of consumption of the product 4 and more times a week for 6 months. Tolerance to food antigens decreases with a deficit in mucus production in the intestine; with increasing concentrations in the blood of mucin-type glycoproteins, characteristic for the mucosa of the gastrointestinal tract (CEA, CA19-9 and CA72-4), higher concentrations in the blood serum IgA, IgE are registered, as well as a noticeable increase % of actively phagocytic neutrophils. Deficiency of IgA increases the permeability of tissue antigens; the occurrence of high concentrations is associated with increased activity of the immune response IgE, which provide more efficient binding and removal of the antigen. The conclusion. The increase in the activity of production of antibodies to food antigens is associated with the intensification of paracellular transport against the background of IgA deficiency and activation of IgE secretion under the influence of pro-inflammatory cytokines. The presence of increased concentrations of antibodies to food antigens is a sign of a violation of food tolerance. Increased secretion of mucus by goblet cells of the gastrointestinal mucosa, as evidenced by an increase in the content of mucin-type glycoproteins in blood, reduces the activity of paracellular penetration of food antigens and the level of antibody formation to food antigens.