scholarly journals Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

2021 ◽  
pp. 1-11
Author(s):  
Xiaotong Yang ◽  
Rui Liang ◽  
Qianlu Xing ◽  
Xiaojuan Ma
Keyword(s):  
Food Allergy ◽  
Immune System ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Processing ◽  
Oral Tolerance ◽  
Accidental Exposure ◽  
Related Factors ◽  
Processing Methods ◽  
Food Antigens

The prevalence of food allergy (FA) is increasing, and there is an urgent need to take effective measures against it. One important measure is the avoidance diet, which shows a disadvantage, especially in case of accidental exposure. Oral tolerance restoration sheds new light on the control of FA. Oral tolerance is naturally a state of systemic unresponsiveness of the gastrointestinal tract to food antigens and its restoration can be a clinical therapy for FA. Its immune basis lies on the intestinal mucosal immune system and factors, such as gut microbiota and food processing methods, are also important. This review presents recent advances in oral tolerance and its closely related factors.

scholarly journals Introducing Murine Microbiome Database (MMDB): A Curated Database with Taxonomic Profiling of the Healthy Mouse Gastrointestinal Microbiome

2019 ◽  
Vol 7 (11) ◽  
pp. 480 ◽  
Author(s):  
Yang ◽  
Park ◽  
Park ◽  
Baek ◽  
Chun
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Mouse Strains ◽  
The Internet ◽  
Rrna Gene ◽  
Healthy Mouse ◽  
Gastrointestinal Microbiome ◽  
Taxonomic Profiling ◽  
Biological Insight

The gut microbiota modulates overall metabolism, the immune system and brain development of the host. The majority of mammalian gut microbiota consists of bacteria. Among various model animals, the mouse has been most widely used in pre-clinical biological experiments. The significant compositional differences in taxonomic profiles among different mouse strains due to gastrointestinal locations, genotypes and vendors have been well documented. However, details of such variations are yet to be elucidated. This study compiled and analyzed 16S rRNA gene-based taxonomic profiles of 554 healthy mouse samples from 14 different projects to construct a comprehensive database of the microbiome of a healthy mouse gastrointestinal tract. The database, named Murine Microbiome Database, should provide researchers with useful taxonomic information and better biological insight about how each taxon, such as genus and species, is associated with locations in the gastrointestinal tract, genotypes and vendors. The database is freely accessible over the Internet at http://leb.snu.ac.kr/mmdb/.

scholarly journals Oral Tolerance Induced by Transfer of Food Antigens via Breast Milk of Allergic Mothers Prevents Offspring from Developing Allergic Symptoms in a Mouse Food Allergy Model

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Takeshi Yamamoto ◽  
Yuma Tsubota ◽  
Toshihisa Kodama ◽  
Natsuko Kageyama-Yahara ◽  
Makoto Kadowaki
Keyword(s):  
Food Allergy ◽  
Breast Milk ◽  
Oral Tolerance ◽  
Maternal Exposure ◽  
Oral Intubation ◽  
Female Mice ◽  
Allergic Symptoms ◽  
Dietary Antigens ◽  
Food Antigens

We examined whether maternal exposure to food antigens during lactation and maternal allergic status would affect the development of food allergy in offspring. OVA-sensitized or OVA-nonsensitized BALB/c female mice were exposed or unexposed to OVA during lactation. After weaning, their offspring were systemically sensitized twice with OVA and repeatedly given OVA by oral intubation. While 97.1% of the mice breastfed by OVA-nonsensitized and OVA-unexposed mothers developed allergic diarrhea, 59.7% of the mice breastfed by OVA-exposed nonallergic mothers during lactation and 24.6% of the mice breastfed by OVA-exposed allergic mothers during lactation developed food allergy. Furthermore, OVA was detected in breast-milk from OVA-exposed nonallergic mothers during lactation (4.6±0.5 μg/mL). In addition, OVA-specific IgG1 titers were markedly increased in breast milk from allergic mothers (OVA-sensitized and OVA-unexposed mother:11.0±0.5, OVA-sensitized and OVA-exposed mother:12.3±0.3). Our results suggest that oral tolerance induced by breast milk-mediated transfer of dietary antigens along with their specific immunoglobulins to offspring leads to antigen-specific protection from food allergy.

scholarly journals Antigen-Presenting Cells in Food Tolerance and Allergy

2021 ◽  
Vol 11 ◽  
Author(s):  
Elise G. Liu ◽  
Xiangyun Yin ◽  
Anush Swaminathan ◽  
Stephanie C. Eisenbarth
Keyword(s):  
Food Allergy ◽  
T Cell ◽  
Oral Tolerance ◽  
Immunoglobulin E ◽  
Antigen Presenting Cells ◽  
Western World ◽  
Dominant Form ◽  
Food Antigens ◽  
Different Types ◽  
Antigen Presenting

Food allergy now affects 6%–8% of children in the Western world; despite this, we understand little about why certain people become sensitized to food allergens. The dominant form of food allergy is mediated by food-specific immunoglobulin E (IgE) antibodies, which can cause a variety of symptoms, including life-threatening anaphylaxis. A central step in this immune response to food antigens that differentiates tolerance from allergy is the initial priming of T cells by antigen-presenting cells (APCs), primarily different types of dendritic cells (DCs). DCs, along with monocyte and macrophage populations, dictate oral tolerance versus allergy by shaping the T cell and subsequent B cell antibody response. A growing body of literature has shed light on the conditions under which antigen presentation occurs and how different types of T cell responses are induced by different APCs. We will review APC subsets in the gut and discuss mechanisms of APC-induced oral tolerance versus allergy to food identified using mouse models and patient samples.

scholarly journals Food allergy in children: Part I: Pathogenesis and diagnostic approach

2003 ◽  
Vol 56 (1-2) ◽  
pp. 54-57 ◽  
Author(s):  
Jelena Tomic ◽  
Mirjana Jovanovic ◽  
Dusan Tomic
Keyword(s):  
T Cells ◽  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Oral Tolerance ◽  
Food Allergies ◽  
Th2 Response ◽  
Basic Part ◽  
Immunological Mechanisms

Introduction Food allergy is a form of adverse food reaction to different nutritive agents caused by immunological mechanisms. This condition is frequent in individuals with genetic predisposition. Frequency of food allergies in childhood varies in general population from 0.3 - 7.5 %. Characteristics of neonatal and infant gastrointestinal tracts are described as well as the role of gastrointestinal tract?s immunological immaturity in development of food sensitivity. Pathogenesis Features of physical and immunological barriers of gastrointestinal tract are described as well as their role in physiological conditions, in digestion and absorption of foreign proteins and prevention of foreign agents penetration and potentially dangerous proteins into the systemic circulation. Gastrointestinal-associated lymphoid tissue (GALT) is the basic part of immunological barrier. Its first role is to induce oral tolerance. In normal conditions cytokines induce T cells towards Th2 response and also promote synthesis of IgA antibodies Pathogenic mechanisms in evolution of reaginic hypersensibility in cases of chronic inflammation are also described. Pathological status of gamma/delta T cells plays an important role in this process, resulting in loss of oral tolerance and development of sensibilitivity. Conclusion Diagnostic procedures are multiple and complex. They consist of detailed history taking clinical findings, in vitro and in vivo tests, endoscopy, elimination diets and oral provocation tests. Food allergy in childhood is often transient and resolves spontaneously.

scholarly journals Mechanisms Underlying the Skin-Gut Cross Talk in the Development of IgE-Mediated Food Allergy

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3830
Author(s):  
Marloes van Splunter ◽  
Liu Liu ◽  
R.J. Joost van Neerven ◽  
Harry J. Wichers ◽  
Kasper A. Hettinga ◽  
...  
Keyword(s):  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Immune Tolerance ◽  
Allergic Sensitization ◽  
Therapeutic Strategies ◽  
Dietary Proteins ◽  
Oral Ingestion ◽  
Food Antigens ◽  
Ige Mediated ◽  
Gastrointestinal Inflammation

Immune-globulin E (IgE)-mediated food allergy is characterized by a variety of clinical entities within the gastrointestinal tract, skin and lungs, and systemically as anaphylaxis. The default response to food antigens, which is antigen specific immune tolerance, requires exposure to the antigen and is already initiated during pregnancy. After birth, tolerance is mostly acquired in the gut after oral ingestion of dietary proteins, whilst exposure to these same proteins via the skin, especially when it is inflamed and has a disrupted barrier, can lead to allergic sensitization. The crosstalk between the skin and the gut, which is involved in the induction of food allergy, is still incompletely understood. In this review, we will focus on mechanisms underlying allergic sensitization (to food antigens) via the skin, leading to gastrointestinal inflammation, and the development of IgE-mediated food allergy. Better understanding of these processes will eventually help to develop new preventive and therapeutic strategies in children.

scholarly journals The Effect of Digestion and Digestibility on Allergenicity of Food

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1129 ◽  
Author(s):  
Isabella Pali-Schöll ◽  
Eva Untersmayr ◽  
Martina Klems ◽  
Erika Jensen-Jarolim
Keyword(s):  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Immune Tolerance ◽  
Food Processing ◽  
Life Style ◽  
Dietary Habits ◽  
Nutrient Supply ◽  
Contributing Factors ◽  
Food Allergenicity ◽  
Allergy Prevalence

Food allergy prevalence numbers are still on the rise. Apart from environmental influences, dietary habits, food availability and life-style factors, medication could also play a role. For immune tolerance of food, several contributing factors ensure that dietary compounds are immunologically ignored and serve only as source for energy and nutrient supply. Functional digestion along the gastrointestinal tract is essential for the molecular breakdown and a prerequisite for appropriate uptake in the intestine. Digestion and digestibility of carbohydrates and proteins thus critically affect the risk of food allergy development. In this review, we highlight the influence of amylases, gastric acid- and trypsin-inhibitors, as well as of food processing in the context of food allergenicity.

scholarly journals Analysis of the intestinal microbiota in COVID-19 patients and its correlation with the inflammatory factor IL-18 and SARS-CoV-2-specific IgA

2020 ◽  
Author(s):  
Wanyin Tao ◽  
Shu Zhu ◽  
Guorong Zhang ◽  
Xiaofang Wang ◽  
Meng Guo ◽  
...  
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Disease Severity ◽  
Specific Cell ◽  
Host Immune System ◽  
Inflammatory Factor ◽  
Cytokine Storm

The current global COVID-19 pandemic is caused by beta coronavirus Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2), which already infected over 10 million and caused 500 thousand deaths by June 2020. Overproduction of cytokines triggered by COVID-19 infection, known as "cytokine storm", is a highly risk factor associated with disease severity. However, how COVID-19 infection induce cytokine storm is still largely unknown. Accumulating in vitro and in vivo evidence suggests that gut is also susceptible to COVID19 infection: Human intestinal organoids, an in vitro model which mimic the specific cell type and spatial structure of the intestine, were susceptible to SARS-CoV2 infection; A significant fraction of patients reported gut symptoms; Viral RNA may persist for more than 30 days and infectious virus could be isolated in fecal samples. The gastrointestinal tract is the primary site of interaction between the host immune system with symbiotic and pathogenic microorganisms. The bacteria resident in our gastrointestinal tract, known as gut microbiota, is important to maintain the homeostasis of our immune system. While imbalance of gut microbiota, or dysbiosis, is associated with multiple inflammation diseases5. It's possible that SARS-CoV-2 infection may lead to alternation of gut microbiota thus worsen the host symptom. IL-18 is a proinflammatory cytokine produced multiple enteric cells, including intestinal epithelial cells (IECs), immune cells as well as enteric nervous system, and was shown to increase in the serum of COVID-19 patients. Immunoglobin A (IgA) is mainly produced in the mucosal surfaces, in humans 40-60mg kg-1 day-1 than all other immunoglobulin isotypes combined, and at least 80% of all plasma cells are located in the intestinal lamina propria. Recent study showed that SARS-CoV-2 specific IgA in the serum is positively correlate with the disease severity in COVID-19 patients11. Here we investigated the alterations of microbiota in COVID-19 patients, and its correlation with inflammatory factor IL-18 and SARS-CoV2 specific IgA.

scholarly journals Gut Microbiome, Probiotics and Bone: An Updated Mini Review

2019 ◽  
Vol 7 (3) ◽  
pp. 478-481
Author(s):  
Myriam Abboud ◽  
Dimitrios Papandreou
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Bone Formation ◽  
Gut Microbiota ◽  
Direct Effect ◽  
Gut Microbiome ◽  
Endocrine System ◽  
Positive Effect

The gut microbiome is now considered as a large organ that has a direct effect on gastrointestinal tract, immune and endocrine system. There is no evidence that gut microbiota regulates the immune system and is responsible for bone formation and destruction. Probiotics have been shown through the gastrointestinal tract to have a positive effect on the management of the healthy bone. This article discusses the latest data available from PubMed and Scopus databases regarding gut microbiome, probiotics and bone briefly.

A Review and Roadmap of the Skin, Lung, and Gut Microbiota in Systemic Sclerosis

Rheumatology ◽  
2021 ◽  
Author(s):  
Shannon Teaw ◽  
Monique Hinchcliff ◽  
Michelle Cheng
Keyword(s):  
Experimental Study ◽  
Immune System ◽  
Systemic Sclerosis ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Microbial Species ◽  
Study Results ◽  
Environmental Trigger ◽  
The Relationship

Abstract As our understanding of the genetic underpinnings of systemic sclerosis (SSc) increases, questions regarding the environmental trigger(s) that induce and propagate SSc in the genetically predisposed individual emerge. The interplay between the environment, the immune system, and the microbial species that inhabit the patient’s skin and gastrointestinal tract is a pathobiological frontier that is largely unexplored in SSc. The purpose of this review is to provide an overview of the methodologies, experimental study results, and future roadmap for elucidating the relationship between the SSc host and his/her microbiome.

scholarly journals NEUROLOGICAL PERSPECTIVES OF GUT MICROBIOTA

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Bhupendra Chaudhary ◽  
Ansh Chaudhary
Keyword(s):  
Multiple Sclerosis ◽  
Type 2 Diabetes ◽  
Bipolar Disorder ◽  
Immune System ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Metabolic Diseases ◽  
Lipid Disorders ◽  
Anxiety Depression

The gut microbiota comprises of bacteria, viruses, protozoa and fungi living in different districts of human body with over 70% in gastrointestinal tract. They generally live in mutually beneficial relationships in gut. It has been proved that abnormalities in composition of microbiota are often associated with presence of common metabolic diseases, type 2 diabetes and lipid disorders. Recently gut microbiota are found to be major culprits in etiopathogenesis of various neuropsychiatric disorders which are triggered by stress induced down regulation of immune system of body. The association of gut microbiota with diseases like anxiety, depression, autism, bipolar disorder, Parkinson’s disease and multiple sclerosis has developed new insight in management of these diseases and advocates the need of further research in this area.

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