University of Michigan research suggests that inulin, a plant fiber, could be a new way to treat food allergies by preventing reactions and promoting long-term tolerance by targeting gut bacteria. A study from the University of Michigan has identified a new potential treatment for food allergies using inulin, a plant fiber known for its safety and versatility. The research showed that inulin gel-based oral immunotherapy could effectively prevent allergic reactions in mice by targeting gut bacteria and promoting tolerance to various allergens.
This innovative approach could offer sustained relief from food allergies, with further research needed to move towards clinical applications. A University of Michigan study has discovered that inulin, a plant fiber often used as a supplement, prebiotic in sodas, sweetener substitute, and in various other products, may serve as a new treatment option for food allergies. In what appears to be a major advancement that offers the promise of relief to food allergy sufferers around the world, the paper published in Nature Materials describes 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 whites, and milk. Multidisciplinary Research Approach The research, conducted by an international team of scientists in pharmaceuti.