Dietary Fibers' By-Products Found to Combat Anaphylaxis

Microbiome ISM

In a recent groundbreaking study, researchers have uncovered a promising new approach to managing anaphylaxis – a severe, potentially life-threatening allergic reaction. The study, published in the Journal of Immunology, reveals that short-chain fatty acids (SCFAs), which are by-products of dietary fibers fermented by the gut microbiota, can significantly suppress IgE-mediated mast cell activation, a key factor in anaphylaxis.

This extensive research demonstrates that oral administration of SCFAs such as butyrate and valerate can ameliorate symptoms of both passive systemic and cutaneous anaphylaxis in mice models. The study delves into the molecular mechanisms behind this suppression, highlighting the crucial roles of the GPR109A receptor, prostaglandin E2 (PGE2), and specific epigenetic modifications in mitigating allergic reactions.

One of the most striking findings is the ability of these SCFAs to inhibit the degranulation of mast cells – immune cells involved in allergic reactions – thereby reducing the severity of anaphylaxis. Additionally, the administration of niacin, a known ligand for GPR109A, further alleviated allergy symptoms, underscoring the therapeutic potential of targeting this pathway.

The discovery that dietary fiber by-products can play a significant role in preventing and treating anaphylaxis opens new avenues for research and therapy development. With allergies and anaphylaxis rates on the rise globally, these findings offer hope for more effective, natural treatments based on modulating the immune system's response through diet and targeted therapies.

Article DOI.

Copyright: International Society of Microbiota

International Society of Microbiota
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