Dietary fibre supplement could suppress food allergies

Scientists from the University of Michigan have identified a potential new treatment for food allergies in inulin, a naturally occurring plant fibre commonly used as a supplement, a prebiotic in soft drink, a replacement for sweeteners and more. Their research, published in the journal Nature Materials, proposes that inulin gel addresses the root cause of food allergies, rather than just managing symptoms.

As many as one in three adults and one in four children have food allergies, a life-altering condition that is getting harder to manage as allergens can be hidden in a variety of foods and drinks. Food allergies have become a significant concern globally, especially in developed nations, as accidental exposure to allergens can trigger severe reactions, including death. And while there are various treatment options out there, these have seen low uptake due to adverse reactions and spotty effectiveness.

Inulins, meanwhile, are a group of polysaccharides and natural storage carbohydrates in more than 36,000 plant species — including wheat, onion, asparagus and chicory — which are often used to manufacture supplements. The fibre is also the subject of research and clinical trials investigating their role in treating or leading to better understanding of cancerous tumours, gastrointestinal illnesses, diabetes and other diseases.

The new research found that inulin gel, specifically formulated with an allergen, normalised the imbalanced intestinal microbiota and metabolites in allergic mice. This normalisation led to the establishment of allergen-specific oral tolerance, effectively suppressing allergic reactions to food allergens including peanuts, egg whites and milk.

“The therapy showed long-lasting protection even after the cessation of treatment, indicating its potential for sustained relief from food allergies,” said graduate student Fang Xie, who co-led the research.

The work was helmed by Michigan’s James Moon, who has studied inulin’s potential to treat disease for years. He said inulin gel-based therapy holds great promise due to its safety profile and potential for large-scale production, which together make it “a feasible and translatable option for clinical use”. And while further research and clinical trials are needed to test the findings, Moon said the study opens potentially life-changing new avenues for therapeutic interventions, thanks to its emphasis on the role of the small intestine’s microbiota and metabolites in food allergy regulation.

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