Purpose of review: The purpose of this review is to present an overview on
the potential role of gut microbiota as target of intervention against food
allergy.
Recent findings: Many studies suggest a key pathogenetic role for
gut microbiota modifications (dysbiosis) in food allergy development.
Several factors responsible for dysbiosis have been associated with the
occurrence of food allergy, such as caesarean delivery, lack of breast milk,
drugs use (mainly antibiotics and gastric acidity inhibitors), antiseptic agents
use, and low fibers/hight fat diet. No specific bacterial taxa have been
consistently associated with food allergy, but evidence suggests that gut
dysbiosis occurs even before food allergy signs and symptoms presentation.
Data from animal and human studies highlight the ability of particular bacterial
taxa to ferment dietary fibers for the production of short chain fatty acids that
affect host immunity and help to explain their health-promoting role.
Summary: Modulation of gut microbiota composition and/or function
represents a promising strategy for treatment and prevention of food
allergy in childhood.
Key Words: butyrate, dysbiosis, oral tolerance, probiotics, short chain
fatty acids
Abbreviations: BLG, beta-lactoglobulin, CMA, cow’s milk allergy, EHCF,
extensively hydrolyzed casein formula, FA, food allergy, HDAC, histone
deacetylase, LGG, Lactobacillus rhamnosus GG, PBMCs, peripheral blood
mononuclear cells, SCFAs, short chain fatty ac
