title: Gut Microbiota in a Rat Oral Sensitization Model: Effect of a Cocoa-Enriched Diet.
abstract: Increasing evidence is emerging suggesting a relation between dietary compounds, microbiota, and the susceptibility to allergic diseases, particularly food allergy. Cocoa, a source of antioxidant polyphenols, has shown effects on gut microbiota and the ability to promote tolerance in an oral sensitization model. Taking these facts into consideration, the aim of the present study was to establish the influence of an oral sensitization model, both alone and together with a cocoa-enriched diet, on gut microbiota. Lewis rats were orally sensitized and fed with either a standard or 10% cocoa diet. Faecal microbiota was analysed through metagenomics study. Intestinal IgA concentration was also determined. Oral sensitization produced few changes in intestinal microbiota, but in those rats fed a cocoa diet significant modifications appeared. Decreased bacteria from the Firmicutes and Proteobacteria phyla and a higher percentage of bacteria belonging to the Tenericutes and Cyanobacteria phyla were observed. In conclusion, a cocoa diet is able to modify the microbiota bacterial pattern in orally sensitized animals. As cocoa inhibits the synthesis of specific antibodies and also intestinal IgA, those changes in microbiota pattern, particularly those of the Proteobacteria phylum, might be partially responsible for the tolerogenic effect of cocoa.
authors.affiliation: Section of Physiology, Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), 08921 Santa Coloma de Gramenet, Spain.
authors.forename: Mariona
authors.initials: M
authors.lastname: Camps-Bossacoma
authors.affiliation: Section of Physiology, Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), 08921 Santa Coloma de Gramenet, Spain.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Pérez-Cano
authors.affiliation: Section of Physiology, Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), 08921 Santa Coloma de Gramenet, Spain.
authors.forename: Àngels
authors.initials: À
authors.lastname: Franch
authors.affiliation: Section of Physiology, Department of Biochemistry and Physiology, Faculty of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), 08921 Santa Coloma de Gramenet, Spain.
authors.forename: Margarida
authors.identifier: 0000-0001-5408-0593
authors.initials: M
authors.lastname: Castell
mesh_terms: D000818:Animals; D002099:Cacao; D000069956:Chocolate; D004032:Diet; D004195:Disease Models, Animal; D005243:Feces / Q000737:chemistry / Q000382:microbiology; D005260:Female; D005512:Food Hypersensitivity / Q000382:microbiology* / Q000473:pathology; D000069196:Gastrointestinal Microbiome / Q000187:drug effects; D007070:Immunoglobulin A / Q000378:metabolism; D007422:Intestines / Q000187:drug effects / Q000276:immunology / Q000382:microbiology; D059808:Polyphenols / Q000494:pharmacology; D051381:Rats; D011917:Rats, Inbred Lew
chemical_list: D007070:Immunoglobulin A; D059808:Polyphenols