Microbial metabolism of food allergens determines the severity of IgE-mediated anaphylaxis - PubMed
3 days ago
- #microbiota
- #allergy
- #anaphylaxis
- Microbial metabolism of food allergens influences the severity of IgE-mediated anaphylaxis.
- Peanut (PN)-degrading bacteria in human saliva and jejunum metabolize immunodominant allergens (Ara h 1 and 2), reducing IgE binding and anaphylaxis.
- Rothia and Staphylococcus species degrade PN allergens in vitro, leading to reduced IgE binding and limited mast cell activation.
- Mice colonized with Rothia showed lower Ara h 1 and 2 levels and reduced anaphylaxis upon PN challenge.
- PN-allergic patients with higher levels of PN-degrading bacteria (e.g., Rothia) exhibit better tolerance to allergen exposure.
- The study suggests microbiota modulation as a potential strategy to prevent or mitigate IgE-mediated anaphylaxis.