University of Michigan, July 9, 2024 — A groundbreaking study from the University of Michigan has unveiled the potential of inulin, a naturally occurring plant fiber, as a new treatment for food allergies. This research, published in Nature Materials, highlights the efficacy of inulin gel-based oral immunotherapy in preventing allergic reactions in mice, targeting gut bacteria and offering hope for allergy sufferers worldwide.
The study indicates that inulin gel can effectively halt severe allergic responses to common allergens such as peanuts, egg whites, and milk, both during and after administration. Led by James Moon, a professor at U-M’s College of Pharmacy, the research team comprises experts in pharmaceutical sciences, biomedical and chemical engineering, and internal medicine, among other fields. Moon has been investigating the therapeutic potential of inulin for several years and believes this gel-based therapy could revolutionize the management of food allergies.
“Inulin, a dietary fiber recognized as safe by the FDA, serves as the foundation for the gel, making it a viable option for clinical application,” said Moon. His lab specializes in developing drug delivery technologies to enhance the body’s ability to combat disease.
While further research and clinical trials are necessary to validate these findings, the study emphasizes the critical role of the small intestine’s microbiota and metabolites in regulating food allergies. This could lead to transformative therapeutic options, especially as existing treatments have faced challenges related to adverse reactions and inconsistent effectiveness.
According to the Centers for Disease Control and Prevention, food allergies affect approximately one in three adults and more than one in four children, presenting a significant public health concern. The increasing prevalence of food allergies is particularly alarming in developed countries, where accidental exposure to allergens can result in severe, sometimes fatal, reactions.
The research demonstrated that inulin gel, when specifically formulated with allergens, normalized the disrupted intestinal microbiota in allergic mice. This normalization facilitated the development of allergen-specific oral tolerance, effectively suppressing allergic reactions. “The therapy provided long-lasting protection even after treatment ended, suggesting its potential for sustained relief from food allergies,” noted Fang Xie, a graduate student involved in the study.
Inulin is a group of polysaccharides found in over 36,000 plant species, including wheat, onions, asparagus, and chicory, which is commonly used in dietary supplements. Beyond its application in treating food allergies, inulin is also being studied for its potential benefits in addressing cancer, gastrointestinal disorders, diabetes, and other health issues.
The research team comprised scientists from various institutions, including the University of Texas M.D. Anderson Cancer Center, Dongguk University in South Korea, Michigan State University, the University of Washington, and the WPI Immunology Frontier Research Center in Japan. In addition, researchers from the University of Michigan represented several departments, including the Biointerfaces Institute, Pharmaceutical Sciences, Biomedical Engineering, Chemical Engineering, Internal Medicine, and the Mary H. Weiser Food Allergy Center.
Disclaimer: James Moon has disclosed financial interests related to board membership, consulting, research funding, and equity holdings in EVOQ Therapeutics and Saros Therapeutics, and the University of Michigan has a financial interest in EVOQ Therapeutics, Inc.
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