Butyrate Enhances Desensitization Induced by Oral Immunotherapy in Cow’s Milk Allergic Mice

Vonk, Marlotte M.; Blokhuis, Bart R.; Diks, Mara A P; Wagenaar, Laura; Smit, Joost J.; Pieters, Raymond; Garssen, Johan; Knippels, L.M.J.; Esch, Betty C.A.M. van

doi:10.1155/2019/9062537

Cited by 30 publications

(24 citation statements)

References 41 publications

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“…Bacterial metabolites, e.g., butyrate and other short chain fatty acids (SCFA) generated upon the processing of dietary fibers, can also direct the development and function of Treg cells via the interaction with gut epithelial cells and dendritic cells and the induction of immunomodulatory mediators such as vitamin A metabolite retinoic acid (RA) [ 130 , 131 ]. As documented in animal models of food allergy, concentrations of butyrate, such as those measured in mature human milk, are sufficient to promote gut barrier integrity and IL-10 production, reduce the allergic response, and enhance the desensitizing effect of allergen immunotherapy (AIT) [ 132 , 133 ]. These findings are invoked to explain the beneficial anti-inflammatory, anti-allergic effects of Lactobacillus and Bifidobacterium probiotic mixtures and of a high-fiber diet [ 122 , 130 , 132 , 134 ].…”

Section: Immunologic Adverse Reactions To Foodmentioning

confidence: 99%

Food Allergy and Intolerance: A Narrative Review on Nutritional Concerns

et al. 2021

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Adverse food reactions include immune-mediated food allergies and non-immune-mediated intolerances. However, this distinction and the involvement of different pathogenetic mechanisms are often confused. Furthermore, there is a discrepancy between the perceived vs. actual prevalence of immune-mediated food allergies and non-immune reactions to food that are extremely common. The risk of an inappropriate approach to their correct identification can lead to inappropriate diets with severe nutritional deficiencies. This narrative review provides an outline of the pathophysiologic and clinical features of immune and non-immune adverse reactions to food—along with general diagnostic and therapeutic strategies. Special emphasis is placed on specific nutritional concerns for each of these conditions from the combined point of view of gastroenterology and immunology, in an attempt to offer a useful tool to practicing physicians in discriminating these diverging disease entities and planning their correct management. We conclude that a correct diagnostic approach and dietary control of both immune- and non-immune-mediated food-induced diseases might minimize the nutritional gaps in these patients, thus helping to improve their quality of life and reduce the economic costs of their management.

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Section: Immunologic Adverse Reactions To Foodmentioning

confidence: 99%

Food Allergy and Intolerance: A Narrative Review on Nutritional Concerns

et al. 2021

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“…Accordingly, a glutamate-enriched diet significantly increased colonic concentrations of these fatty acids in adult pigs (206). Butyrate and propionate both have been associated with the prevention of various allergic diseases and, consequently, high faecal levels of these fatty acids in early life have been associated with a decreased risk of developing atopy (207)(208)(209).…”

Section: Impact Of Glutamate On the Gut Microbiota Compositionmentioning

confidence: 99%

Free Amino Acids in Human Milk: A Potential Role for Glutamine and Glutamate in the Protection Against Neonatal Allergies and Infections

et al. 2020

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“…In vivo and clinical studies have validated the importance of SCFAs in food allergy. For example, Vonk et al demonstrated that butyrate supplementation enhances oral immunotherapy (OIT) desensitization in a murine model of cow’s milk allergy (CMA) [ 62 ]. In humans, in studies with pediatric patients with CMA, the ingestion of hydrolyzed formula containing a butyrate-producing probiotic L. rhamnosus GG (LGG) increased fecal butyrate levels and was associated with the acquisition of immune tolerance [ 63 ].…”

Section: The Microbiome and Underlying Mechanisms In Food Allergymentioning

confidence: 99%

The Role of the Microbiome in Food Allergy: A Review

et al. 2020

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Food allergies are common and estimated to affect 8% of children and 11% of adults in the United States. They pose a significant burden—physical, economic and social—to those affected. There is currently no available cure for food allergies. Emerging evidence suggests that the microbiome contributes to the development and manifestations of atopic disease. According to the hygiene hypothesis, children growing up with older siblings have a lower incidence of allergic disease compared with children from smaller families, due to their early exposure to microbes in the home. Research has also demonstrated that certain environmental exposures, such as a farming environment, during early life are associated with a diverse bacterial experience and reduced risk of allergic sensitization. Dysregulation in the homeostatic interaction between the host and the microbiome or gut dysbiosis appears to precede the development of food allergy, and the timing of such dysbiosis is critical. The microbiome affects food tolerance via the secretion of microbial metabolites (e.g., short chain fatty acids) and the expression of microbial cellular components. Understanding the biology of the microbiome and how it interacts with the host to maintain gut homeostasis is helpful in developing smarter therapeutic approaches. There are ongoing trials evaluating the benefits of probiotics and prebiotics, for the prevention and treatment of atopic diseases to correct the dysbiosis. However, the routine use of probiotics as an intervention for preventing allergic disease is not currently recommended. A new approach in microbial intervention is to attempt a more general modification of the gut microbiome, such as with fecal microbiota transplantation. Developing targeted bacterial therapies for food allergy may be promising for both the treatment and prevention of food allergy. Similarly, fecal microbiota transplantation is being explored as a potentially beneficial interventional approach. Overall, targeted bacterial therapies for food allergy may be promising for both the treatment and prevention of food allergy.

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Butyrate Enhances Desensitization Induced by Oral Immunotherapy in Cow’s Milk Allergic Mice

Cited by 30 publications

References 41 publications

Food Allergy and Intolerance: A Narrative Review on Nutritional Concerns

Food Allergy and Intolerance: A Narrative Review on Nutritional Concerns

Free Amino Acids in Human Milk: A Potential Role for Glutamine and Glutamate in the Protection Against Neonatal Allergies and Infections

The Role of the Microbiome in Food Allergy: A Review

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