Microbial metabolism of food allergens determines the severity of IgE-mediated anaphylaxis.
Sánchez-Martínez E, Rondeau LE, Garrido-Romero M, da Luz BB, Haas DA
Food Allergy
It suggests that the microbial community living in our gut and mouth may be quietly protecting peanut-allergic people every time they eat, opening a path toward probiotic or dietary strategies that make food allergies less dangerous.
Scientists discovered that certain bacteria living in our mouths and intestines can actually digest the specific proteins in peanuts that cause allergic reactions. When these bacteria break down the peanut proteins, the immune system has less to react to, so allergic reactions become weaker. People with peanut allergies who handled accidental exposures better tended to have more of these protective bacteria in their bodies.
Key Findings
Two bacterial species — Rothia and Staphylococcus — were shown to degrade the two main peanut allergens (Ara h 1 and Ara h 2) in laboratory tests, significantly reducing immune-binding activity.
Mice colonized with Rothia bacteria showed measurably lower levels of peanut allergens in their blood and tissues after eating peanuts, and experienced less severe anaphylactic reactions.
In human clinical studies, peanut-allergic patients who showed greater tolerance to accidental peanut exposure had significantly higher abundances of peanut-degrading bacteria, including Rothia, compared to less-tolerant patients.
chevron_right Technical Summary
Bacteria naturally found in human saliva and the small intestine can break down peanut proteins, reducing allergic reactions. This research shows that people with more of these bacteria — especially a genus called Rothia — experience milder symptoms when exposed to peanuts.
Abstract Preview
Anaphylaxis is an acute, potentially life-threatening reaction, often triggered by foods and largely mediated by immunoglobulin (Ig)E. The human microbiota is known to influence oral tolerance, but...
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