Microbial signature in IgE-mediated food allergies.

ABSTRACT: BACKGROUND:Multiple studies suggest a key role for gut microbiota in IgE-mediated food allergy (FA) development, but to date, none has studied it in the persistent state. METHODS:To characterize the gut microbiota composition and short-chain fatty acid (SCFAs) profiles associated with major food allergy groups, we recruited 233 patients with FA including milk (N?=?66), sesame (N?=?38), peanut (N?=?71), and tree nuts (N?=?58), and non-allergic controls (N?=?58). DNA was isolated from fecal samples, and 16S rRNA gene sequences were analyzed. SCFAs in stool were analyzed from patients with a single allergy (N?=?84) and controls (N?=?31). RESULTS:The gut microbiota composition of allergic patients was significantly different compared to age-matched controls both in ?-diversity and ?-diversity. Distinct microbial signatures were noted for FA to different foods. Prevotella copri (P. copri) was the most overrepresented species in non-allergic controls. SCFAs levels were significantly higher in the non-allergic compared to the FA groups, whereas P. copri significantly correlated with all three SCFAs. We used these microbial differences to distinguish between FA patients and non-allergic healthy controls with an area under the curve of 0.90, and for the classification of FA patients according to their FA types using a supervised learning algorithm. Bacteroides and P. copri were identified as taxa potentially contributing to KEGG acetate-related pathways enriched in non-allergic compared to FA. In addition, overall pathway dissimilarities were found among different FAs. CONCLUSIONS:Our results demonstrate a link between IgE-mediated FA and the composition and metabolic activity of the gut microbiota.

SUBMITTER: Goldberg MR 

PROVIDER: S-EPMC7592384 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature