Intestinal Protein Linked to the Development of Food Allergies

-

Why do some people develop food allergies and others don’t? A recent study published in the journal Nature may hold the answer.

Researchers from Boston Children’s Hospital found that a specific protein secreted by intestinal cells, RELMβ, affects the balance of the trillions of microbes that populate our intestines.

An excessive amount of RELMβ changes the mix of microbes, causing the body to become intolerant to certain foods.

“We also showed that RELMβ is increased in children with food allergy,” said Dr Talal Chatila, co-leader of the study.

Click to visit sponsor

By conducting multiple studies in intestinal organoids and mouse models, the researchers found that RELMβ disrupts the body’s tolerance of triggering food antigens by depleting certain bacterial species in the intestine that produce indoles. They also showed that these indoles and their derivatives — depleted in children with food allergies — spur the production of regulatory T-cells (Tregs) that determine foods to be harmless.

In mice genetically bred to develop food allergy, blocking RELMβ shortly after weaning led to the production of Tregs, restoring tolerance to food allergens and preventing food allergies and anaphylaxis from developing later in life.

“Not only does connecting RELMβ to food allergy have therapeutic implications, but knowing which microbes RELMβ affects and how these microbes prevent food allergy can influence therapies as well,” said study co-leader Dr Seth Rakoff-Nahoum.

The researchers noted that further research could provide preventative treatments or a cure for food allergies by targeting RELMβ or an as-yet-to-be-identified receptor, restoring the immune system’s tolerance.

“Current therapies for food allergy, such as oral immunotherapy or anti-IgE antibodies, are not known to be permanently disease-modifying,” said Dr Rima Rachid, a co-author on the paper and director of the Food Allergy Program at Boston Children’s Hospital. “If patients stop these therapies, they become sensitized again.” She says there is an unmet need for therapies that, if not curative, permanently reduce the severity of allergic reactions or increase the amount of food a person can safely eat.

Print or share this article
Click to visit sponsor
Dave Bloom
Dave Bloom
Dave Bloom is CEO and "Blogger in Chief" of SnackSafely.com.

Find Allergy-Friendly Products