Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy

• Published in: Scientific reports 2023-04, Vol.13 (1), p.7010-7010, Article 7010
• Main Authors: D’Auria, Enza, Cattaneo, Camilla, Panelli, Simona, Pozzi, Carlotta, Acunzo, Miriam, Papaleo, Stella, Comandatore, Francesco, Mameli, Chiara, Bandi, Claudio, Zuccotti, Gianvincenzo, Pagliarini, Ella
• Format: Article
• Language: English
• Subjects: 631/326/2565/2134; 631/443; 692/700/1720/3187; Allergies; Avoidant Restrictive Food Intake Disorder; Case-Control Studies; Child; Children; Food; Food allergies; Food Hypersensitivity; Humanities and Social Sciences; Humans; Microbial activity; Microbiota; Microorganisms; Mucosal immunity; multidisciplinary; Multidisciplinary research; Neophobia; Papillae; Perception; Saliva; Science; Science (multidisciplinary); Sensory perception; Taste; Taste perception; Taste Perception - physiology; Therapeutic applications
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-023-34113-y

Currently, the mechanisms underlying sensory perception and sensory performance in children with food allergies are far from being understood. As well, only recently, single research afforded the oral host-commensal milieu, addressing oral microbial communities in children with peanut allergies. To bridge the current gaps in knowledge both in the sensory and microbial fields, a psychophysiological case–control study was performed in allergic children (n = 29) and a healthy sex-age-matched control group (n = 30). Taste perception, food neophobia, and liking were compared in allergic and non-allergic children. The same subjects were characterized for their oral microbiota composition by addressing saliva to assess whether specific profiles were associated with the loss of oral tolerance in children with food allergies. Our study evidenced an impaired ability to correctly identify taste qualities in the allergic group compared to controls. These results were also consistent with anatomical data related to the fungiform papillae on the tongue, which are lower in number in the allergic group. Furthermore, distinct oral microbial profiles were associated with allergic disease, with significant down-representations of the phylum Firmicutes and of the genera Veillonella spp., Streptococcus spp., Prevotella spp., and Neisseria spp. For the first time, this study emphasizes the link between sensory perception and food allergy, which is a novel and whole-organism view of this pathology. Our data indicated that an impaired taste perception, as regards both functionality and physiologically, was associated with food allergy, which marginally influences the food neophobia attitude. It is also accompanied by compositional shifts in oral microbiota, which is, in turn, another actor of this complex interplay and is deeply interconnected with mucosal immunity. This multidisciplinary research will likely open exciting new approaches to therapeutic interventions.