Jul 30th, 2024
2 mins
A study from the University of Michigan has identified a potential new treatment for food allergies in inulin, a naturally occurring plant fibre commonly used as a supplement, a prebiotic in soda, a replacement for sweeteners and for other products and purposes.
A paper published in ‘Nature Materials’ describes the inulin gel-based oral immunotherapy’s success in stopping allergic reactions in mice by, in part, targeting bacteria in the gut. The gel prevented severe allergic reactions during and even after being administered, including reactions to common triggers such as peanuts, egg white and milk.
The research found that inulin gel, specifically formulated with an allergen, normalized the imbalanced intestinal microbiota and metabolites in allergic mice. This normalization led to the establishment of allergen-specific oral tolerance, effectively suppressing allergic reactions to various food allergens.
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