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Disease ⇒ Food Allergy {40000112}

Record Keys


Type:
Disease
Definition:
Food Allergy
Parent:[  ]

Details


Initialisation date:
2020-09-06
Other Terms:[  ]

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Meta Information


MedDra ID:[  ]
MedDra Level:[  ]
ICD:[  ]
Category:
Dermatology, Immunology
Zone:[  ]
Mechanism:[  ]

Notes:


- These bacteria produce butyrate, a short-chain fatty acid that previous research has shown is a crucial nutrient for establishing a healthy microbial community in the gut. This suggests that this class of butyrate-producing bacteria provides more general protection against other common food allergies as well. (2)

- Therapy with Clostridiales species impacted by dysbiosis, either as a consortium or as monotherapy with Subdoligranulum variabile, suppressed FA in mice as did a separate immunomodulatory Bacteroidales consortium. (3)

References Notes


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Shared Reference Notes


  • [1.1
    - Enrichment of the allergy-protective bacteria in the healthy twins, presumably established in early life, persisted into adulthood despite separation and lifestyle changes. - Healthy twins showed enrichment for the diacylglycerol metabolic pathway and two specific bacteria: Phascolarctobacterium faecium and Ruminococccus bromii.
  • [1.3
    - Perhaps the trillions of microbes that live in us suppress immune responses to food by stimulating the TLR4 receptor. And perhaps perturbations in that teeming microbiome alter the suppression and cause a rise in allergies. - Clostridia, but not Bacteroides, prevented food-allergic responses when introduced into the guts of the squeaky-clean mice. - Mice colonized with Clostridia bacteria had more regulatory T cells, a type of cell that dampens immune responses. The Clostridia mice also produced more of a molecule called IL-22 that strengthens the intestinal lining. A new theory began to emerge: If protective microbes are missing, the gut barrier weakens, allowing food proteins to seep into the bloodstream and potentially trigger allergic responses. - Top food allergens (certain proteins found in milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish) bear little biochemical resemblance to each other. What they do have in common is the ability to remain intact in the digestive tract -Clostridia, were enriched in stool samples from 3- to 6-month-old infants who eventually outgrew their allergy, compared to those who remained allergic. - Anaerostipes caccae appears to protect against allergic reactions when it is present in the gut.
  • [1.4
    - Among children with Food Allergy, the history of severe systemic reactions and the presence of multiple FAs were associated with changes in levels of tryptophan metabolites, eicosanoids, plasmalogens, and fatty acids.
  • - Food Allergy was uniquely associated with a marked decrease in #Sphingolipid levels, as well as levels of a number of other lipid metabolites, in the face of normal frequencies of circulating natural killer T cells.
  • [1.2
    - #Butyrate-producing #Clostridia, are depleted in food-allergic individuals. - #Butyrate-containing micelles, used in combination, restore a barrier-protective response in mice treated with either dextran sodium sulfate or antibiotics. Treatment with the micelles protects peanut-allergic mice from an anaphylactic reaction to peanut challenge and rescues their dysbiosis by increasing the abundance of #Clostridium cluster XIVa.