Microbial signature in IgE-mediated food allergies
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RESEARCH
Open Access
Microbial signature in IgE-mediated food allergies Michael R. Goldberg1,2†, Hadar Mor3†, Dafna Magid Neriya4, Faiga Magzal5,6, Efrat Muller7, Michael Y. Appel1, Liat Nachshon1,8, Elhanan Borenstein7,9,10, Snait Tamir5,6, Yoram Louzoun11, Ilan Youngster1,2†, Arnon Elizur1,2† and Omry Koren3*†
Abstract 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 (N = 66), sesame (N = 38), peanut (N = 71), and tree nuts (N = 58), and non-allergic controls (N = 58). DNA was isolated from fecal samples, and 16S rRNA gene sequences were analyzed. SCFAs in stool were analyzed from patients with a single allergy (N = 84) and controls (N = 31). Results: The gut microbiota composition of allergic patients was significantly different compared to age-matched controls both in α-diversity and β-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. Keywords: Food allergy, Microbiota, P. copri, SCFA, Prebiotics, Postbiotics, Supervised learning
* Correspondence: [email protected] † Michael R. Goldberg and Hadar Mor share first authorship and contributed equally to the study. † Ilan Youngster, Arnon Elizur, and Omry Koren share senior authorship and contributed equally to the study. 3 The Azrieli Faculty of Medicine, Bar Ilan University, Safed, Israel Full list of author information is available at the end of the article © The Author(s). 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit li
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