Research carried out at the University of Michigan has revealed that a plant fibre commonly used as a supplement and prebiotic may offer new hope as a treatment for food allergies. Published in Nature Materials, the study showed an inulin gel-based oral immunotherapy was successful in preventing allergic reactions in mice, including those triggered by peanuts, egg whites, and milk.
An international team demonstrated that an inulin gel was able to target and normalise imbalanced intestinal microbiota in allergic mice, establishing allergen-specific oral tolerance and providing long-lasting protection.
While further research and clinical trials are necessary, this innovative approach could offer sustained relief from food allergies. As inulin is already recognised as safe by the FDA, having been used as a dietary fibre supplement for many years, it has increased potential for large-scale production and rapid translation to a clinical solution.
Inulin, derived from plants like wheat, onion, asparagus, and chicory, is also being studied for its potential benefits in treating cancer, gastrointestinal illnesses, and diabetes.
Reference: Han K, Xie F, Animasahun O, et al. Inulin-gel-based oral immunotherapy remodels the small intestinal microbiome and suppresses food allergy. Nature Materials. 2024:1-12. DOI: 10.1038/s41563-024-01909-w
