Epicutaneous Exposure to Egg Ovalbumin Highlights a Potential Skin-Gut Immune-Microbiota Axis in Food Allergy Risk
and depletion of beneficial bacteria, along with altered immunoregulatory metabolic pathways. The differential metabolites were significantly associated with Th2-related immune parameters. Collectively, these results suggest that epicutaneous exposure to food proteins may increase susceptibility to food allergy and is associated with coordinated immune and microbial alterations across the skin and gut. These findings support the consideration of multiple exposure routes in food protein risk assessment.
Authors
- H Y Chen
- X Wang
- Yu Qiu (ORCID: https://orcid.org/0000-0002-7964-0128)
- Xin Li (ORCID: https://orcid.org/0000-0002-9466-2659)
- Yuehua Chen (ORCID: https://orcid.org/0009-0006-1343-7449)
- Jinyan Gao
- Huan Wu
Institutions
- Nanchang University (CN)
- Institute of Food Science & Technology (GB)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of Agricultural and Food Chemistry
- Published
- 2026-04-21
- DOI
- https://doi.org/10.1021/acs.jafc.5c17581
- Primary Topic
- Food Allergy and Anaphylaxis Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Natural Science Foundation of Jiangxi Province
- State Key Laboratory of Food Science and Technology, Nanchang University
- National Key Research and Development Program of China