Gut Microbiota as Targets for Preventing Ovalbumin-Induced Food Allergy.

Abstract

BACKGROUND: Ovalbumin (OVA) is a major allergen in egg whites. INTRODUCTION: Given the crucial role of gut microbiota in OVA-induced allergy, it remains unclear whether gut microbiota could serve as a therapeutic target for OVA allergy prevention. METHOD: To investigate the relationship between gut microbiota and food allergy, a two-sample bidirectional Mendelian randomization approach was combined combined with gut microbiota diversity analysis in vivo. Statistical analysis was performed, with< 0.05 considered statistically significant and< 0.01 highly significant. RESULTS AND DISCUSSION: Notably,represents a potential therapeutic target for food allergy intervention, but the discrepancy between the MR and experimental findings highlights the limitations of the current research. When targeting the genus, we observed that narirutin administration increased the abundance of the familyand the genus. CONCLUSIONS: Narirutin may exert protective effects by increasingabundance, but its precise mechanism-particularly whether it depends on SCFAs-requires further investigation.