PEPTIM · PEptides Promoting Tolerogenic Interactions with Microbiota

Food allergy (FA) is a growing health issue in urbanized countries, notably affecting children, with prevalence rates of 5.7% to 16.6% in Europe due to egg and cow's milk allergies. Western lifestyle factors and environmental exposures contribute to FA by causing inflammation and damaging epithelial barriers. Dysbiosis, an imbalance in gut microbiota, impairs immune development and tolerance, leading to an exaggerated Th2 response and reduced RORγt+ regulatory T cells (iTregs).Current FA treatments are limited, highlighting the need for new approaches. Bioactive peptides from enzymatically hydrolyzed allergens offer a promising alternative to traditional oral immunotherapy (OIT), potentially reducing allergenicity and side effects. These peptides may induce tolerance more effectively and positively influence gut microbiota.The PEPTIM project aims to explore the mechanisms of oral tolerance with bioactive peptides by analyzing immune responses and microbiota changes. Using murine models and in vitro cultures, the study will investigate the impact of these peptides on gut microbiota and intestinal function. Objectives include: (1) Comparing immune and microbiota changes with intact versus bioactive peptides during OIT, (2) Developing models to study microbial roles in tolerance, and (3) Examining interactions between bioactive peptides, microbial communities, and gut epithelial barrier. This research seeks to enhance understanding of FA mechanisms and explore new therapeutic strategies.