Microbial metabolism of food allergens determines the severity of IgE-mediated anaphylaxis
Sanchez-Martinez, E.; Rondeau, L. E.; Garrido-Romero, M.; Barbosa, B.; Haas, D. A.; Yuen, G.; Hall, P.; Dang, R.; Wang, X.-Y.; Moreno-Serna, L.; Lopez-Sanz, C.; Nunez-Borque, E.; Garrido-Arandia, M.; Diaz-Perales, A.; Carrasco, Y. R.; Koenig, J. F.; Walker, T. D.; Jordana, M.; Verdu, E. F.; Surette, M. G.; Ojeda, P.; Vega, F.; Blanco, C.; Shreffler, W. G.; Patil, S. U.; Moreno, F. J.; Jimenez-Saiz, R.; Caminero, A.
Show abstract
Anaphylaxis is an acute, potentially life-threatening reaction, often triggered by foods and largely mediated by IgE. Critically important to anaphylaxis are the factors that modulate its severity. The human microbiota is known to influence oral tolerance, but the microbial mechanisms directly involved in IgE-mediated anaphylaxis remain unknown. Here, we demonstrate that human saliva and jejunum harbor peanut-degrading bacteria that metabolize immunodominant allergens (Ara h 1 and 2) and alter IgE-binding. Additionally, we provide in vivo evidence that oral bacteria metabolize peanut allergens, influencing systemic allergen exposure and anaphylaxis severity. Finally, in clinical studies, we observe that common peanut-degrading bacteria, such as Rothia, from the oral cavity, are more abundant in peanut-allergic patients who exhibit better tolerance to allergen exposure. Altogether, these results demonstrate that human microbiota modulates IgE-mediated reactions through allergen metabolism. We reveal a novel microbial mechanism with potential to prevent, or reduce, the severity of IgE-mediated anaphylaxis.
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