Researchers at the University of Michigan have uncovered a potential breakthrough in treating food allergies using inulin, a natural plant fiber commonly used as a supplement and in various products such as prebiotics in soda and substitutes for sweeteners.
A recent study published in Nature Materials highlights the success of an inulin gel-based oral immunotherapy in preventing allergic reactions in mice, specifically targeting gut bacteria. This approach proved effective in halting severe allergic responses to common triggers like peanuts, egg white, and milk both during and after administration.
The interdisciplinary research team, consisting of experts in pharmaceutical sciences, biomedical and chemical engineering, and internal medicine, suggests that the inulin gel therapy tackles the root cause of food allergies rather than just managing symptoms.
Lead researcher James Moon, a professor at U-M’s College of Pharmacy, has long explored the potential therapeutic applications of inulin. He believes that the inulin gel therapy shows great promise due to its safety profile and scalability for mass production.
Moon explains, “Inulin, an FDA-approved dietary fiber, forms the core of the gel, making it a practical and viable option for clinical use.” His lab focuses on developing drug delivery technologies to enhance the body’s ability to combat diseases.
While further studies and clinical trials are necessary to validate these findings, the research underscores the significance of the gut microbiota and metabolites in regulating food allergies. Current treatment options often face limited effectiveness and adverse reactions, hindering widespread adoption.
Food allergies affect a substantial portion of the population, with up to 1 in 3 adults and over 1 in 4 children grappling with this challenging condition. The complexity of identifying allergens hidden in various foods and beverages adds to the difficulty of managing food allergies.
The study highlights that inulin gel, specially formulated with allergens, normalized the imbalanced gut microbiota and metabolites in allergic mice, leading to the establishment of allergen-specific oral tolerance and effective suppression of allergic reactions to different food allergens.
Research on inulins, a group of natural storage carbohydrates found in numerous plant species, is not limited to food allergies. Studies explore their potential in addressing cancerous tumors, gastrointestinal disorders, diabetes, and other diseases.
The study involved researchers from global institutions such as the University of Texas M.D. Anderson Cancer Center, Dongguk University in Seoul, Michigan State University, the University of Washington, and WPI Immunology Frontier Research Center at Osaka University, Japan. Within the University of Michigan, researchers from various departments and centers collaborated on this groundbreaking research.
Disclaimer: Moon has disclosed financial interests with EVOQ Therapeutics and Saros Therapeutics in roles like board membership, consultancy, and equity ownership. U-M also holds a financial interest in EVOQ Therapeutics, Inc. Other authors report no competing interests.
