NYMC Faculty Publications

Berberine-Containing Natural-Medicine With Boiled Peanut-OIT Induces Sustained Peanut-Tolerance Associated With Distinct Microbiota Signature

Author Type(s)

Faculty

Journal Title

Frontiers in Immunology

First Page

1174907

Document Type

Article

Publication Date

1-1-2023

Department

Pathology, Microbiology and Immunology

Abstract

BACKGROUND: Gut microbiota influence food allergy. We showed that the natural compound berberine reduces IgE and others reported that BBR alters gut microbiota implying a potential role for microbiota changes in BBR function. OBJECTIVE: We sought to evaluate an oral Berberine-containing natural medicine with a boiled peanut oral immunotherapy (BNP) regimen as a treatment for food allergy using a murine model and to explore the correlation of treatment-induced changes in gut microbiota with therapeutic outcomes. METHODS: Peanut-allergic (PA) mice, orally sensitized with roasted peanut and cholera toxin, received oral BNP or control treatments. PA mice received periodic post-therapy roasted peanut exposures. Anaphylaxis was assessed by visualization of symptoms and measurement of body temperature. Histamine and serum peanut-specific IgE levels were measured by ELISA. Splenic IgEB cells were assessed by flow cytometry. Fecal pellets were used for sequencing of bacterial 16S rDNA by Illumina MiSeq. Sequencing data were analyzed using built-in analysis platforms. RESULTS: BNP treatment regimen induced long-term tolerance to peanut accompanied by profound and sustained reduction of IgE, symptom scores, plasma histamine, body temperature, and number of IgE B cells (0.001 vs Sham for all). Significant differences were observed for / ratio across treatment groups. Bacterial genera positively correlated with post-challenge histamine and PN-IgE included , , and (all ) while . , , and were negatively correlated. CONCLUSIONS: BNP is a promising regimen for food allergy treatment and its benefits in a murine model are associated with a distinct microbiota signature.

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