SEARCHOTHERimmunology, preclinical research

other·immunology, preclinical research, nutrition, gastroenterology, biomedical research·PMC10515425

Combined oral intake of short and long fructans alters the gut microbiota in food allergy model mice and contributes to food allergy prevention

BMC Microbiology · 9 authors, 5 centres

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TL;DR

In an ovalbumin-induced food allergy mouse model, oral administration of the short fructan 1-kestose (Kes) and the long fructan inulin (Inu), especially in combination, reduced allergic symptom scores, restored gut microbiota composition, and increased short-chain fatty acid concentrations. The results suggest that combined fructan intake may have food allergy-preventive benefits through distinct microbiota-mediated mechanisms.

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670 CHARS

This preclinical study assessed the food allergy-preventive effects of combined oral intake of 1-kestose (a short fructan) and inulin (a long fructan) in an OVA-induced food allergy mouse model. Mice received fructan administration, and outcomes included allergic symptom scoring, rectal temperature, immunoglobulin levels, cytokine mRNA expression in Peyer's patches, 16S rRNA amplicon sequencing of gut microbiota, and short-chain fatty acid quantification. The authors note limitations including unclear effects on immune cells, incomplete verification of the SCFA or GPCR mechanism, use of only OVA as an allergen, and insufficient comprehensive microbiota analysis.

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other

SPECIALTY

immunology

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ORIGINAL PAPER

PMC10515425

Combined oral intake of short and long fructans alters the gut microbiota in food allergy model mice and contributes to food allergy prevention

BMC Microbiology

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ABSTRACT

Background It has become clear that the intestinal microbiota plays a role in food allergies. The objective of this study was to assess the food allergy-preventive effects of combined intake of a short fructan (1-kestose [Kes]) and a long fructan (inulin ([Inu]) in an ovalbumin (OVA)-induced food allergy mouse model. Results Oral administration of fructans lowered the allergenic symptom score and alleviated the decreases in rectal temperature and total IgA levels and increases in OVA-specific IgE and IgA levels induced by high-dose OVA challenge, and in particular, combined intake of Kes and Inu significantly suppressed the changes in all these parameters. The expression of the pro-inflammatory cytokine IL-4, which was increased in the allergy model group, was significantly suppressed by fructan administration, and the expression of the anti-inflammatory cytokine IL-10 was significantly increased upon Kes administration. 16 S rRNA amplicon sequencing of the gut microbiota and beta diversity analysis revealed that fructan administration may induce gut microbiota resistance to food allergy sensitization, rather than returning the gut microbiota to a non-sensitized state. The relative abundances of the genera Parabacteroides B 862,066 and Alloprevotella , which were significantly reduced by food allergy sensitization, were restored by fructan administration. In Parabacteroides , the relative abundances of Parabacteroides distasonis , Parabacteroides goldsteinii , and their fructan-degrading glycoside hydrolase family 32 gene copy numbers were increased upon Kes or Inu administration. The concentrations of short-chain fatty acids (acetate and propionate) and lactate were increased by fructan administration, especially significantly in the Kes + Inu, Kes, and Inu-fed (Inu, Kes + Inu) groups. Conclusion Combined intake of Kes and Inu suppressed allergy scores more effectively than single intake, suggesting that Kes and Inu have different allergy-preventive mechanisms. This indicates that the combined intake of these short and long fructans may have an allergy-preventive benefit. Supplementary Information The online version contains supplementary material available at 10.1186/s12866-023-03021-6.

CITATION EXPORT

Hideaki Takahashi, Tadashi Fujii, Saki Yamakawa et al.. Combined oral intake of short and long fructans alters the gut microbiota in food allergy model mice and contributes to food allergy prevention. BMC Microbiology. (2023). https://doi.org/10.1186/s12866-023-03021-6

AUTHORS

9 · 5 CENTRES

Hideaki Takahashi, Tadashi Fujii, Saki Yamakawa, Chikako Yamada, Kotoyo Fujiki, Nobuhiro Kondo, Kohei Funasaka, Yoshiki Hirooka, Takumi Tochio

1https://ror.org/01cpxhg33grid.444512.20000 0001 0251 7132Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences, Nisshin, Aichi Japan
2https://ror.org/046f6cx68grid.256115.40000 0004 1761 798XDepartment of Gastroenterology and Hepatology, Fujita Health University, Toyoake, Aichi Japan
3https://ror.org/046f6cx68grid.256115.40000 0004 1761 798XDepartment of Medical Research on Prebiotics and Probiotics, Fujita Health University, Toyoake, Aichi Japan
4Research and Development Division, Itochu Sugar Co., Ltd., Hekinan, Aichi Japan
5WELLNEO SUGAR Co., Ltd., Tokyo, Japan