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Association of Gut Microbiome and Food Allergies by –Omics Strategies
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Association of Gut Microbiome and Food Allergies by –Omics Strategies

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Molecular Microbiology".

Deadline for manuscript submissions: 20 February 2025 | Viewed by 12544

Special Issue Editors

Dr. Ana González Abril

E-Mail Website
Guest Editor
Departamento de Microbiología y Parasitología, Facultad de Farmacia, Campus Sur 15782, Universidad de Santiago de Compostela, 15782 Santiago de Compostela, Spain
Interests: proteomics; peptidomics; mass spectrometry; peptide marker; protein identification; LC-MS/MS; food safety; molecular biology; allergies; microorganism
Dr. Mónica Carrera

E-Mail Website
Co-Guest Editor
Department of Food Technology, Spanish National Research Council (CSIC), Marine Research Institute (IIM), 36208 Vigo, Spain
Interests: proteomics; mass spectrometry; tandem mass spectrometry; proteins; food science and technology; molecular biology; food safety; confocal microscopy; food quality; food and nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global prevalence of food allergies (FA) has grown dramatically in recent years. The development of FA is directly related to several events and lifestyle changes that affect the gut microbiota composition and other factors, such as cesarean, antibiotic intake prenatally or perinatally, and gastric acidity inhibitors intake, which increase the risk of FA. Commensal diversity is a requirement for the maintenance of host homeostasis in the gut. To maintain ecological diversity and to avoid bacterial overgrowth, the immune system of the host must be regulated. It has been elucidated that a specific microbial consortium is responsive of tolerance to foods. On the other hand, dysbiosis in the gut is involved in inflammation, leading to pathogenesis and food allergy development. More studies are needed for a better understanding the causal relationships between microbiota, host, environment, and food allergy outcomes. The real role of other factors such as nutrition on the bacterial metabolome, and most importantly, on the mucosal immune responses, need to be re-evaluated. Recent successes in advanced molecular methodologies based on -omics technologies (i.e., proteomics, genomics, metabolomics) and systems biology approaches make them favorable strategies to analyze the relationship between gut microbiome and food allergies outcomes. In addition, future directions and new perspectives of omics-based systems biology approaches performed for the study of the mechanisms of food allergies and microbiome association will be described in this Special Issue.

  • Microorganisms and food allergies, and their implication in immune responses
  • Biomarker identification of FA progression
  • Proteomics, Genomics and Metabolomics for the study of FA and microbiome relations
  • Omics approaches/ Characterization of bacteria metabolites and their role in FA
  • Antibiotic treatments and their potential implication in the development of food allergies
  • Microbial transplant as a treatment to recover food allergies
  • Probiotics and food dietary recommendations for food allergy patients

Dr. Ana González Abril
Dr. Mónica Carrera
Guest Editors

Manuscript Submission Information

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Keywords

  • food allergy
  • bacteria
  • microbiome
  • gut
  • omics
  • proteomics
  • genomics
  • metabolomics
  • gastrointestinal tract

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Published Papers (3 papers)

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17 pages, 1025 KiB  
Article
Further Insights into the Gut Microbiota of Cow’s Milk Allergic Infants: Analysis of Microbial Functionality and Its Correlation with Three Fecal Biomarkers
by Elisa Zubeldia-Varela, Tomás Clive Barker-Tejeda, Leticia Mera-Berriatua, Raphaëlle Bazire, Paula Cabrera-Freitag, Carles Ubeda, Domingo Barber, María Pilar Francino, David Rojo, María Dolores Ibáñez-Sandín and Marina Pérez-Gordo
Int. J. Mol. Sci. 2023, 24(11), 9247; https://doi.org/10.3390/ijms24119247 - 25 May 2023
Cited by 3 | Viewed by 2542
Abstract
Cow’s milk allergy (CMA) is one of the most prevalent food allergies in children. Several studies have demonstrated that gut microbiota influences the acquisition of oral tolerance to food antigens at initial stages of life. Changes in the gut microbiota composition and/or functionality [...] Read more.
Cow’s milk allergy (CMA) is one of the most prevalent food allergies in children. Several studies have demonstrated that gut microbiota influences the acquisition of oral tolerance to food antigens at initial stages of life. Changes in the gut microbiota composition and/or functionality (i.e., dysbiosis) have been linked to inadequate immune system regulation and the emergence of pathologies. Moreover, omic sciences have become an essential tool for the analysis of the gut microbiota. On the other hand, the use of fecal biomarkers for the diagnosis of CMA has recently been reviewed, with fecal calprotectin, α-1 antitrypsin, and lactoferrin being the most relevant. This study aimed at evaluating functional changes in the gut microbiota in the feces of cow’s milk allergic infants (AI) compared to control infants (CI) by metagenomic shotgun sequencing and at correlating these findings with the levels of fecal biomarkers (α-1 antitrypsin, lactoferrin, and calprotectin) by an integrative approach. We have observed differences between AI and CI groups in terms of fecal protein levels and metagenomic analysis. Our findings suggest that AI have altered glycerophospholipid metabolism as well as higher levels of lactoferrin and calprotectin that could be explained by their allergic status. Full article
(This article belongs to the Special Issue Association of Gut Microbiome and Food Allergies by –Omics Strategies)
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Review

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20 pages, 1458 KiB  
Review
Gut Microbiome Proteomics in Food Allergies
by Ana G. Abril, Mónica Carrera, Ángeles Sánchez-Pérez and Tomás G. Villa
Int. J. Mol. Sci. 2023, 24(3), 2234; https://doi.org/10.3390/ijms24032234 - 23 Jan 2023
Cited by 6 | Viewed by 3919
Abstract
Food allergies (FA) have dramatically increased in recent years, particularly in developed countries. It is currently well-established that food tolerance requires the strict maintenance of a specific microbial consortium in the gastrointestinal (GI) tract microbiome as alterations in the gut microbiota can lead [...] Read more.
Food allergies (FA) have dramatically increased in recent years, particularly in developed countries. It is currently well-established that food tolerance requires the strict maintenance of a specific microbial consortium in the gastrointestinal (GI) tract microbiome as alterations in the gut microbiota can lead to dysbiosis, causing inflammation and pathogenic intestinal conditions that result in the development of FA. Although there is currently not enough knowledge to fully understand how the interactions between gut microbiota, host responses and the environment cause food allergies, recent advances in ‘-omics’ technologies (i.e., proteomics, genomics, metabolomics) and in approaches involving systems biology suggest future headways that would finally allow the scientific understanding of the relationship between gut microbiome and FA. This review summarizes the current knowledge in the field of FA and insights into the future advances that will be achieved by applying proteomic techniques to study the GI tract microbiome in the field of FA and their medical treatment. Metaproteomics, a proteomics experimental approach of great interest in the study of GI tract microbiota, aims to analyze and identify all the proteins in complex environmental microbial communities; with shotgun proteomics, which uses liquid chromatography (LC) for separation and tandem mass spectrometry (MS/MS) for analysis, as it is the most promising technique in this field. Full article
(This article belongs to the Special Issue Association of Gut Microbiome and Food Allergies by –Omics Strategies)
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30 pages, 2869 KiB  
Review
The Role of the Gallbladder, the Intestinal Barrier and the Gut Microbiota in the Development of Food Allergies and Other Disorders
by Ana G. Abril, Tomás G. Villa, Ángeles Sánchez-Pérez, Vicente Notario and Mónica Carrera
Int. J. Mol. Sci. 2022, 23(22), 14333; https://doi.org/10.3390/ijms232214333 - 18 Nov 2022
Cited by 6 | Viewed by 5190
Abstract
The microbiota present in the gastrointestinal tract is involved in the development or prevention of food allergies and autoimmune disorders; these bacteria can enter the gallbladder and, depending on the species involved, can either be benign or cause significant diseases. Occlusion of the [...] Read more.
The microbiota present in the gastrointestinal tract is involved in the development or prevention of food allergies and autoimmune disorders; these bacteria can enter the gallbladder and, depending on the species involved, can either be benign or cause significant diseases. Occlusion of the gallbladder, usually due to the presence of calculi blocking the bile duct, facilitates microbial infection and inflammation, which can be serious enough to require life-saving surgery. In addition, the biliary salts are secreted into the intestine and can affect the gut microbiota. The interaction between the gut microbiota, pathogenic organisms, and the human immune system can create intestinal dysbiosis, generating a variety of syndromes including the development of food allergies and autoimmune disorders. The intestinal microbiota can aggravate certain food allergies, which become severe when the integrity of the intestinal barrier is affected, allowing bacteria, or their metabolites, to cross the intestinal barrier and invade the bloodstream, affecting distal body organs. This article deals with health conditions and severe diseases that are either influenced by the gut flora or caused by gallbladder obstruction and inflammation, as well as putative treatments for those illnesses. Full article
(This article belongs to the Special Issue Association of Gut Microbiome and Food Allergies by –Omics Strategies)
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