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 (Nâ=â66), sesame (Nâ=â38), peanut (Nâ=â71), and tree nuts (Nâ=â58), and non-allergic controls (Nâ=â58). DNA was isolated from fecal samples, and 16S rRNA gene sequences were analyzed. SCFAs in stool were analyzed from patients with a single allergy (Nâ=â84) and controls (Nâ=â31).
Results
The gut microbiota composition of allergic patients was significantly different compared to age-matched controls both in α-diversity and ÎČ-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.