A new perspective on the regulation of food allergy: the tilt from a single component to a multi-component system.

The pathological mechanism of food allergy (FA) is mainly related to the abnormal activation of Immunoglobulin E (IgE)-mediated Th2 immune response. Although traditional methods can reduce immunogenicity by destroying the structure of allergens, they have limitations such as nutritional loss. A novel functional modulation system was constructed based on the two core pathways of allergen desensitization and active substance potentiation. On the one hand, through the establishment of coupling and protein modification systems, the precise masking of allergen epitopes is realized, and allergenicity is reduced at the source without affecting its nutritional properties. On the other hand, the construction of the composite system of bioactive ingredients also exhibits more prominent anti-allergic properties than the monomer ingredients through its synergistic mechanism. Finally, a brief overview of the problems and ideas of the regulatory system before clinical application will provide innovative ideas for the regulation of FA.