Gut Microbiota as Targets for Preventing Ovalbumin-Induced Food Allergy

This is the authors' abstract. We don't add key points for this paper.

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 p < 0.05 considered statistically significant and p < 0.01 highly significant. Results and discussion: Notably, Lachnospiraceae 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 Lachnospiraceae, we observed that narirutin administration increased the abundance of the family Lachnospiraceae and the genus Lachnospiraceae_NK4A136_group. Conclusions: Narirutin may exert protective effects by increasing Lachnospiraceae abundance, but its precise mechanism—particularly whether it depends on SCFAs—requires further investigation.