Inulin Fiber as Promising Treatment for Food Allergies

A groundbreaking study conducted by the University of Michigan has unveiled significant potential for inulin, a naturally occurring plant fiber, in the treatment of food allergies. Inulin, widely known for its applications as a supplement and prebiotic, is poised to offer relief to millions suffering from food allergies globally.

Published in the journal Nature Materials, the study demonstrates the efficacy of inulin gel-based oral immunotherapy in halting allergic reactions in mice. By targeting gut bacteria, the inulin gel managed to prevent severe allergic responses, even after treatment cessation, to notorious allergens like peanuts, egg whites, and milk. This innovation represents an important leap toward addressing food allergy roots, rather than merely managing symptoms.

James Moon, a seasoned researcher at U-M's College of Pharmacy and head of the study, has long explored inulin’s potential for disease treatment. It's engineered safety and ease of large-scale production underscore its clinical promise. "Recognized as safe by the FDA, inulin forms the basis of the gel—a practical option for therapeutic application," stated Moon, who holds the J.G. Searle Professorship in Pharmaceutical Sciences.

The international team, encompassing experts in pharmaceutical sciences, biomedical and chemical engineering, and internal medicine, highlighted the pivotal role of the small intestine's microbiota and metabolites in regulating food allergies. As reported, newer treatments often suffer from adverse reactions and inconsistent efficacy, making this study’s findings especially crucial.

Food allergies impact approximately one-third of adults and over a quarter of children, according to the CDC. Hidden allergens in foods and drinks present growing management challenges, with accidental exposures posing severe, sometimes fatal, risks.

The study revealed that inulin gel, infused with allergens, effectively balanced intestinal microbiota and metabolites in allergic mice, leading to allergen-specific oral tolerance. "Long-lasting protection persisted after treatment ended, suggesting sustained relief possibilities," noted Fang Xie, a leading graduate student in the research.

Inulins, encompassing polysaccharides and storied carbohydrates found in over 36,000 plant species like wheat, asparagus, and chicory, are pivotal in supplement manufacturing. Moreover, ongoing trials examine their impact on cancer, gastrointestinal diseases, diabetes, and more.

This collaborative research involved multiple global institutions, including the University of Texas M.D. Anderson Cancer Center, Dongguk University in South Korea, and Michigan State University, among others. In Michigan, contributors spanned departments from Pharmaceutical Sciences to Biomedical Engineering, embodying a comprehensive coalition against food allergies.