Food allergy (FA) is a substantial and evolving public health issue, increasing over the last decade as an ALLERGY EPIDEMIC[1]. Recent evidence is emerging suggesting a crucial role of nutrition in the development of FA[2, 3]. The LACK OF THERAPIES, the severity of the FA symptoms and the INCREASING in PREVALENCE promotes the need to establish PROPHYLACTIC DIETARY HABITS which could stop or control an almost epidemic disease. Consumption of dietary antioxidants found in fruits and vegetables has been related with low prevalence of FA[4]. Among dietary antioxidants, POLYPHENOLS (PHEN) have strong potential as modulating agents in FA [5-11]. Several mechanisms have been already proposed nevertheless further research is needed. Used as NUTRACEUTICALS, PHEN are thought to dampen the onset of allergic inflammation, by acting on several immune cells, but concerns still remain about their real employment by the organism that assumes PHEN through diet, because of their bioavailability, gut transformation and pharmacokinetics. Recent studies proved the ability of PHEN to bind food antigens [12-16] which clearly opens a NEW PERSPECTIVE to elucidate the PHEN influence in FA. A BROAD APPROACH is therefore needed to fully understand the immunomodulatory process from INGESTION to ALLERGY SYSTEMIC EFFECTS manifestation.
This project AIMS at highlighting the IMMUNOMODULATORY EFFECTS OF PHEN through the ability to BIND TO ALLERGENS. To evaluate the impact in EGG, PEANUT and MILK FA development, PHEN-allergen complexes will be characterised to further verify their behaviour during all statements that lead to a SYSTEMIC RESPONSE, from ingestion to transport to mucosa associated lymphoid tissue, BLOCKING THE CHAIN REACTIONS which lead to mediator?s release. Furthermore, given that microbiota could influence the digestive and metabolic process and taking into account the dysbiosis observed in allergic people [10, 17, 18], the effect of GUT MICROBIOTA in the maintenance of ORAL TOLERANCE will also be observed during the DIGESTION and absorption process.
The expected results intend to establish a new basis of knowledge helping to control an emerging PUBLIC HEALTH problem, the increasing in FA prevalence. The PI strives to reach, through this ambitious project, the starting point of a new research field that encompass different types of expertise combining FOOD CHEMISTRY, ANALYTICAL CHEMISTRY, PROTEOMICS and BIOCHEMISTRY to provide some important information in the NUTRITION field. Hence, to achieve these goals, the team assembled by LAQV-REQUIMNTE group with wide experience in protein-polyphenol research and polyphenol characterisation in collaboration with I3S and Immunoallergology Service from São João Hospital gather the requisites around to join the scientific knowledge needed. Furthermore, with the alliance of Horpozim, this project could also raise the added value of the fruits and vegetables cultured in one of the most important agronomic regions of Portugal.