Immunotherapy is a treatment approach designed to retrain the immune system to tolerate substances such as food allergens it mistakenly identifies as harmful. In the context of food allergies, oral immunotherapy involves the controlled, gradual ingestion of allergenic proteins to build immune tolerance over time. This method is considered safer and more convenient than injectable therapies, as it can be administered without clinical supervision and may reduce the risk of systemic allergic reactions.
However, a major challenge with oral immunotherapy is the degradation of allergen proteins during digestion. Once ingested, these proteins are exposed to harsh enzymatic conditions in the gastrointestinal tract, which can break them down before they reach immune cells capable of initiating tolerance. This limits the effectiveness of the therapy and may require higher or more frequent dosing.
To address this issue, researchers have developed a novel encapsulation strategy using multi-layered protein bodies (PBs) derived from plants. These PBs protect allergen proteins from digestive enzymes, allowing them to remain intact longer and increasing the likelihood of successful immune modulation. This innovation represents a significant step toward improving the stability, safety, and efficacy of oral immunotherapy for food allergies.
Further studies using allergy models will be an essential next step to evaluate the relevance of the new encapsulation method. The ultimate goal is for it to support improved therapeutic strategies targeting allergic and other immune-related diseases.
Reference: Schubert, F. et al. 2025. Bio-encapsulation of allergen-derivatives for specific immunotherapy. Frontiers in Plant Science, 16. DOI: 10.3389/fpls.2025.1652246
