A new connection between oral bacteria and the body’s response to food allergens, such as peanuts, has been discovered by researchers at the Princess University Hospital Research Institute (IIS Princesa) in Madrid and McMaster University in Canada. The findings suggest a potential pathway for reducing allergic reactions.
Published recently in the journal Cell Host & Microbe, the study revealed that bacteria from the Rothia genus, naturally found in the mouth, can break down peanut proteins that trigger allergic reactions. This process may prevent the development of severe reactions, including anaphylaxis – a potentially life-threatening, rapid onset allergic response.
Researchers observed that highly allergenic peanut proteins were digested by this bacterial genus. When these digested peanut proteins were used to stimulate allergic cells, the responses were lower compared to using whole, undigested peanuts. Further experiments using mice colonized with Rothia bacteria showed a reduction in the severity of allergic reactions when the animals were orally administered peanuts. Similar, less severe responses were observed in allergic mice receiving peanuts digested by the Rothia genus.
The research was led by Dr. Rodrigo Jiménez, head of the Type 2 Immunity Research Group at IIS Princesa, and Dr. Alberto Caminero, a professor in the Department of Medicine at McMaster University, in collaboration with their respective research groups.
TRIALS WITH PEANUT-ALLERGIC PATIENTS
The scientists also examined data from two groups of peanut-allergic patients at Massachusetts General Hospital in Boston and Mount Sinai Hospital in New York. They found that individuals with a higher abundance of bacteria capable of degrading peanuts – like Rothia – in their saliva demonstrated a greater tolerance to peanut exposure, meaning they could consume more of the allergen before experiencing a reaction.
This discovery could help explain variations in risk for developing food allergies among individuals and may aid in predicting which patients are more susceptible. Understanding these individual differences is a key step in improving allergy management, and prevention.
The research also suggests potential new approaches to treating food allergies, particularly peanut allergies, which affect an estimated 1-2% of the global population and are strongly associated with anaphylaxis.
Modulating the microbiome – the community of microorganisms in the body – offers a possible therapeutic alternative to traditional allergy treatments. The study opens the door to developing treatments that increase the presence of these beneficial bacteria, potentially reducing allergic reactions. Microbial intervention, such as the use of specific probiotics, represents a novel approach to addressing the growing problem of food allergies.
“Rather than focusing solely on developing drugs to treat allergies, modulating the microbiota – increasing the abundance of certain bacteria – could offer an innovative and effective therapeutic alternative to reduce risks and improve tolerance to potentially dangerous foods,” researchers stated.
