Oral administration of ovalbumin ameliorates specific food allergy via inhibiting gasdermin C-mediated pyroptosis and regulating microbial homeostasis

Early intervention with food allergenic proteins is considered the most promising and effective approach in preventing the onset of food allergy (FA). However, the effects of oral administration of protein antigens from different food sources on specific FA outcomes and its regulatory mechanisms remain largely unclear. Here, the Balb/c mice were treated with 5 mg of egg ovalbumin (OVA) or cow's milk β-lactoglobulin (BLG) for 5 days prior to intraperitoneal sensitization with OVA/Alum and oral challenge with 20 mg OVA. The results indicated that oral administration of both OVA and BLG significantly increased the proportion of regulatory T cells. However, the introduction of OVA, but not the bystander antigen BLG, prevented the occurrence of allergic diarrhea (OT-OVA group: 0% vs OT-BLG group: 100%) and mitigated the decrease in body temperature (OT-OVA group: 0.11 °C vs OT-BLG group: 1.1 °C). Specifically, the levels of serum immunoglobulin-E and mast cell protease-1 were significantly reduced, and the expression of zonula occludens-1, occludin, and claudin-1 was increased in the OVA-treated mice but not BLG-treated mice. Subsequently, transcriptome sequencing and Western blot analysis revealed that oral administration of OVA reduced the expression and cleavage of gasdermin C, which further decreased interleukin-33 secretion. Additionally, the dysregulation of the gut microbiota and short-chain fatty acid metabolism in the intestinal microenvironment caused by FA was reversed in OVA-treated mice but not BLG. In summary, our results presented a unique approach to ameliorate FA through targeting gasdermin C-mediated pyroptosis and dysbiosis of the gut microbiota in the intestinal microenvironment with OVA.