A novel study conducted by the University of Michigan has identified the potential of inulin, a plant fibre commonly utilised in dietary supplement formulations, in combatting the symptoms of food allergies.
The results, published in Nature Materials, details how a gel-based iteration of the dietary fibre can interact with the gut microbiome to prevent severe allergic reactions during and after consumption.
Inulin gel can benefit those with allergies by addressing the root cause
Allergy interventions from the bottom-up
It appears that inulin gel can benefit those with allergies by addressing the root cause, rather than relying on symptom management, which could be a significant step forward.
“Inulin, a widely consumed dietary fibre recognised as safe by the FDA, forms the basis of the gel, making it a feasible and translatable option for clinical use,” said James Moon, a J.G. Searle Professor of Pharmaceutical Sciences at the University of Michigan.
The gut microbiome-focused study found that inulin gel formulated with an allergen has the potential to mitigate the imbalance observed in the intestinal microbiota of people with allergies.
This normalisation resulted in the establishment of allergen-specific oral tolerance, facilitating the suppression of allergic reactions to various food allergens.
1 in 3 adults are prone to allergic reactions from various triggers
Unmet needs are still present in food allergy treatment
A significant proportion of the population have food allergies, with an estimate of 1 in 3 adults being prone to allergic reactions from various triggers.
Allergic reactions are often difficult to prevent, as allergens can be ‘hidden’ in a number of food and drink products, according to the Centers for Disease Control and Prevention. Therefore, it’s important that efficacious interventions are available for those who suffer from food allergies.
“The therapy showed long-lasting protection even after the cessation of treatment, indicating its potential for sustained relief from food allergies,” said Fang Xie, a graduate student who also led the studies.
Inulins are a group of storage carbohydrates naturally found in a wide variety of plants, with the most common one used in dietary supplements being chicory.
The fibre has been put to the test in many clinical trials, which have aimed to explore inulin’s capabilities in treating cancer, gastrointestinal issues, diabetes and more.
“While further research and clinical trials are needed to test the findings, this study opens new avenues for successful dietary interventions in the allergy space. Newer treatment options that have become available in the past few yers have seen low uptake due to adverse reactions and inconsistent effectiveness,” concluded Moon.