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A University of Michigan study has found that inulin, a natural plant fiber commonly used as a supplement, a prebiotic in soda, a sweetener alternative and other products and uses, may be a potential new treatment for food allergies.
In what appears to be a major breakthrough that could bring relief to food allergy sufferers worldwide, a paper published in the journal Nature Materials describes an inulin gel-based oral immunotherapy that successfully halted allergic reactions in mice, in part by targeting gut bacteria. The gel prevented severe allergic reactions during and after administration, including to common triggers such as peanuts, egg whites, and milk.
The study, conducted by an international team of scientists from pharmacology, biomedical and chemical engineering, internal medicine and other specialties, proposes that inulin gel addresses the underlying causes of food allergies rather than just managing symptoms.
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The research was led by James Moon of the University of Michigan School of Pharmacy, who has been researching inulin’s potential for treating diseases for many years. He said that a treatment using inulin gel holds great promise due to its safety and the possibility of mass production.
“Inulin, a widely consumed dietary fiber that has been recognized as safe by the FDA, is the basis of this gel, making it a feasible and applicable option for clinical use,” said Moon, the J.G. Searle Professor of Pharmaceutical Sciences who develops drug-delivery technologies that combine pharmacology and engineering to find ways for the body to fight disease.
Although further studies and clinical trials are needed to validate the findings, the study, which highlights the role of the small intestinal microbiota and metabolites in suppressing food allergies, paves the way for a potentially life-changing new therapeutic intervention, he said. Other new treatments have not been widely adopted due to side effects and variable efficacy.
According to the Centers for Disease Control and Prevention, one in three adults and more than one in four children suffer from food allergies. Food allergies can be life-altering and increasingly difficult to manage, as allergens can be hidden in a variety of foods and beverages.
Food allergies are of major concern worldwide, especially in developed countries, as accidental exposure to allergens can cause severe reactions, including death.
The study found that allergen-containing inulin gel normalized the imbalance of gut microbiota and metabolites in allergic mice, which in turn established allergen-specific oral tolerance and effectively suppressed allergic responses to various food allergens.
“This treatment showed long-term protective effects even after treatment was stopped, suggesting the possibility of sustained relief of food allergies,” said Fan Xie, a graduate student who led the study.
Inulin is a group of polysaccharides and natural storage carbohydrates found in over 36,000 species of plants, including wheat, onion, asparagus and chicory, and is most commonly used in making supplements.
The fiber is also the subject of research and clinical trials investigating its role in treating and better understanding cancerous tumors, gastrointestinal disorders, diabetes, and other diseases.
Reference: Han K, Xie F, Animasahun O, et al. “Inulin gel-based oral immunotherapy reconstitutes small intestinal microbiota and suppresses food allergy.” Nat Mater. 2024:1-12. doi: 10.1038/s41563-024-01909-w
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