Dietary Emulsifiers Exacerbate Food Allergy and Colonic Type 2 Immune Response through Microbiota Modulation

Author:

Harusato AkihitoORCID,Chassaing BenoitORCID,Dauriat Charlène J. G.,Ushiroda ChihiroORCID,Seo WooseokORCID,Itoh YoshitoORCID

Abstract

The significant increase in food allergy incidence is correlated with dietary changes in modernized countries. Here, we investigated the impact of dietary emulsifiers on food allergy by employing an experimental murine model. Mice were exposed to drinking water containing 1.0% carboxymethylcellulose (CMC) or Polysorbate-80 (P80) for 12 weeks, a treatment that was previously demonstrated to induce significant alterations in microbiota composition and function leading to chronic intestinal inflammation and metabolic abnormalities. Subsequently, the ovalbumin food allergy model was applied and characterized. As a result, we observed that dietary emulsifiers, especially P80, significantly exacerbated food allergy symptoms, with increased OVA-specific IgE induction and accelerated type 2 cytokine expressions, such as IL-4, IL-5, and IL-13, in the colon. Administration of an antibiotic regimen completely reversed the emulsifier-induced exacerbated susceptibility to food allergy, suggesting a critical role played by the intestinal microbiota in food allergy and type 2 immune responses.

Funder

Japanese Society for the Promotion of Science

Nipponham Foundation for the Future of Food

European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation program

Kenneth Rainin Foundation

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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