Milk and egg allergies are on the rise with approximately0.5% to 3% of children in the developed world reporting cow’s milk protein allergy, and up to 9% of children worldwide suffering from egg allergy. These common allergens represent a significant cause of anaphylaxis in infants and young children. Multiple studies have linked the composition and metabolic activity of the gut microbiota to the risk of food allergy.
Study Aim
To determine whether the consumption of plant milk fermentates will improve the regulatory immune response to food proteins via direct (e.g. metabolites) and indirect (e.g. microbial) mechanisms.
Scientific Approach
Using ex vivo human distal colon model experiments with fecal samples to determine which plant milk fermentate induces optimal changes in microbiota composition and metabolism that can improve immune regulation to food proteins.
Expected Outcomes
The findings of this study will identify the shifts in the microbiota correlating with immune tolerance to milk and egg in allergic children and provide evidence to support plant milk fermentates as food-based preventive solutions and/or adjunct therapeutic options for milk and egg allergies in children.
