Importance and Association of Gut Microbiota and Biochemical Metabolites on Children Allergic Disorder
Condition: Allergic Disorder; Food Hypersensitivity; Food Allergy in Children
MeSH terms: Hypersensitivity; Food Hypersensitivity
Study type: Observational

Summary: 
      Food allergies account for only a small percentage of all adverse reactions to foods and
      their prevalence has increased over the past 10-15 years, particularly in industrialized
      countries: 3-6% of children under 3 years of age and 1-3% of adults. Food allergens in
      children are represented by milk, egg, wheat, soy, peanuts, tree nuts, fish, and shellfish.
      The majority of allergic processes that develop during the childhood tend to abate with age,
      whereas those that occur during adulthood tend to persist. Hypersensitivity refers to an
      excessive immunological reaction to food antigens with undesirable consequences.

      The first aim of our study is to evaluate the role of intestinal microbiota and their
      relationship with immune tolerance or allergic disorder. The second aim of our study is
      determining the biochemical metabolites on the host (human being) in allergic disorder, and
      these biochemical metabolites can be measured in fecal or urine samples by metabolomics
      methods. We try to seek to gain an advanced understanding of gut microbiota and biochemical
      metabolites associated with mucosal immune responses in the host. These findings could be
      useful for developing strategies to modify the gut microbiota or medical applications (e.g.
      healthy microbe preparations) involving beneficial microorganisms to control the development
      of allergic disorders.
    

Detailed description: 
      Intestinal microbiota are directly involved in the development of innate and acquired mucosal
      immune response. The gut microbiota also have metabolic, synthetic, and processing functions
      in close liaison with the human body's metabolic processes. They are excellent energy
      anaerobic bioreactors, and they can consume, store, and redistribute the energy produced. The
      gut microbiota also allow us to extract energy from substances not otherwise useful in terms
      of energy, such as indigestible carbohydrates.

      Intestinal microflora are able to use the substances consumed in the diet: bacteria can
      transform complex polysaccharides and monosaccharides in short-chain fatty acids. Short-chain
      fatty acids are a source of energy for colonocytes and directly affect the storage of lipids
      and the absorption and metabolism of food, creating the so-called 'second meal effect'.

      Qualitative and quantitative alterations of commensal flora may result in various
      gastrointestinal and extraintestinal diseases. Food hypersensitivity and allergies are an
      emerging entity in the microbial related diseases universe.
    

Intervention name(s): Microbiota
Intervention type(s): Other
Observational model: Case-Control
Time perspective: Prospective
Sampling method: Probability Sample
Study population: 
        Younger children to undergo complete screening of the fecal microbiota and determination of
        total serum IgE and specific IgE levels. Fecal samples were immediately frozen at -20 °C
        after collection and were later stored at -70 °C.

        Before the enrollment of participants, food categories intakes were record. Exclusively
        vegetarian was not enrolled in this study. Healthy, age-matched children with no history of
        food allergy and those eating an unrestricted diet were recruited and used as healthy
        controls.
      
Biospecimen description: 
      human feces, stool
    
Keywords: Food sensitization; Food hypersensitivity; Food allergy