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Review Article | Open Access

The role of gut microbiota and its metabolites short-chain fatty acids in food allergy

Chen Chen, Chenglong Liu, Ke Zhang, Wentong Xue( )
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Emerging evidence indicated that the increase in food allergy (FA) over the past few decades was associated with the abnormal compositional and metabolic changes of gut microbiota. Gut microbiota played a vital role in maintaining the homeostasis of the immune system and the dysbiosis of gut microbiota promoted the occurrence of FA. Recent research suggested that short-chain fatty acids (SCFAs), the main metabolites derived from gut microbiota, contributed to FA protection. Herein, we provided a comprehensive review on the relationship between gut microbiota and FA. The multifaceted mechanisms underlying beneficial effects of gut microbiota composition/metabolites on the regulation of diverse cellular pathways in intestinal epithelial cells, dendritic cells, innate lymphoid cells, T cells, B cells and mast cells in the immune system were discussed systematically. These findings emphasized the positive function of gut microbiota in FA and provided novel ideas for the treatment or prevention of FA in the future.

Keywords

Gut microbiotaCompositionImmune systemShort-chain fatty acidsFood allergy

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 702-710
DOI: 10.1016/j.fshw.2022.09.003
Cite this article:
Chen C, Liu C, Zhang K, et al. The role of gut microbiota and its metabolites short-chain fatty acids in food allergy. Food Science and Human Wellness, 2023, 12(3): 702-710. https://doi.org/10.1016/j.fshw.2022.09.003

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Received: 07 July 2021
Revised: 10 September 2021
Accepted: 09 November 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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