Clinical Reviews in Allergy & Immunology

, Volume 57, Issue 1, pp 83–97 | Cite as

Microbiota and Food Allergy

  • Shang-An Shu
  • Agatha W. T. Yuen
  • Elena Woo
  • Ka-Hou Chu
  • Hoi-Shan Kwan
  • Guo-Xiang Yang
  • Yao Yang
  • Patrick S. C. LeungEmail author


Emerging evidence suggests that the increasing prevalence of food allergies is associated with compositional and functional changes in our gut microbiota. Microbiota-host interactions play a key role in regulating the immune system. Development of a healthy gut microbiota and immune system occurs early in life and is largely shaped by exposure to maternal microbes through vaginal/natural delivery and breast milk, whereas use of antibiotics can disrupt gut homeostasis and significantly raise the risk of allergic diseases. Thus, changes in the quantity or diversity of gut microbes affect oral toleranace through interations of microbial molecules with pattern recognition receptors on immune cells and confer susceptibility to food allergies. On the other hand, short chain fatty acids which are fermentation end products of insoluble fibers by intestinal micoorganisms have been shown to confer protective effects on food allergy. As a preventive and therapeutic treatment for food allergies, probiotics have gained widespread attention in recent years. Reintroducing certain commensal microbes, such as Clostridia, both in animal models and clinical trials led to the prevention or resolution of allergic symptoms. This review highlights recent progress in our understanding of the gut microbiota’s role in food allergy. However, mechanistic details underlying the anti-allergic effects of probiotics and the interaction between the gut microbiota and the immune system remain circumstantial and are not fully understood. Future studies should address possible factors and underlying mechanisms for microbiota-host interactions and gut immunity, as well as the efficacy, safety, and appropriate use of probiotics in establishing a standard treatment regimen for food allergies.


Hygiene hypothesis Microbe-host interactions Intestinal microbiota Food antigens Tolerance Probiotics Short-chain fatty acids 





Bifidobacterium infantis




cow’s milk allergy


cow milk protein


dendritic cells


enterobacteriaceae and bacterioidaceae ratio


extensively hydrolyzed casein formula


Food and Agriculture Organization


gut-associated lymphoid tissues


G protein-couple receptors


immunoglobulin-like transcript




Lactobacillus casei strain shirota (LcS)


ovalbumin-specific t cell receptor transgenic mice


lactic acid bacteria


Lactobacillus GG




mesenteric lymph nodes


outer membrane


pattern-recognition receptors


polyunsaturated fatty acids


retinoic acid


short-chain fatty acids


secretory IgA


toll-like receptors


regulatory T cells


World Health Organization


Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Division of Rheumatology/Allergy and Clinical Immunology, School of MedicineThe University of CaliforniaDavisUSA
  2. 2.School of Life SciencesThe Chinese University of Hong KongShatinHong Kong SAR, China
  3. 3.Department of Food Science and Technology, Jinling CollegeNanjing Normal UniversityNanjingChina

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