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Prevent food allergies thanks to fat molecule bacteria
Consuming fat molecules produced by gut bacteria can prevent peanut allergic reactions, this experiment has been successfully tested on mice.

Butyrate fat molecule will reduce the reaction of people with peanut allergy

The new findings suggest that the approach could prevent this anaphylactic reaction in people with food allergies and may even prevent people from developing allergies in the first place.

Anaphylaxis usually includes nausea, abdominal pain, difficulty breathing or swallowing. Over the past decade, researchers have found that a fat molecule called butyrate, produced by gut bacteria, can reduce anaphylactic allergic reactions in mice. People with food allergies also seem to have fewer butyrate-producing bacteria than people without allergies. This finding suggests that butyrate fortification may help prevent anaphylaxis.

But butyrate can have a very unpleasant odor such as rancid, spoiled food, making it difficult for users to swallow. When taken orally, fat molecules are broken down before reaching the lower intestine, where the beneficial effects take place.

Dr. Shijie Cao of the University of Chicago in Illinois and his team have developed a method of masking butyrate's odor and delivering the molecule to the lower intestine, encapsulating fat molecules in spherical capsules. called micelles 30 nanometers in diameter. Dr Cao, presenting the scientific work at the American Chemical Society meeting in Chicago on August 21, said: “We have developed this drug delivery platform, which is high molecular weight micelles. to deliver butyrate to the gut to treat food allergies.

The team of researchers treated 80 mice with antibiotics to reduce levels of butyrate-producing gut bacteria, which then caused a severe peanut allergy by feeding peanut protein along with a toxin. like immunity for 4 weeks. The scientists then gave half of the mice micelles twice a day for two weeks, and the other half a saline solution as a control. All rats ate 1 milligram of peanut protein.

Control mice developed peanut protein-induced anaphylaxis, as measured by a decrease in body temperature and an increase in immune activity, mice given oral micelles did not. Dr. Cao emphasized, clearly butyrate prevented anaphylaxis.

Using microbial analysis of mice faeces before and after treatment, the team found that butyrate-bearing micelles promoted the growth of butyrate-producing bacteria. This finding suggests that the treatment altered the gut microbiome to produce more butyrate.

Dr Cao said: “Further research is aiming to create a suitable site for healthy bacteria to grow, using this treatment so that patients do not need to use micelles to fight allergies. food for a long time.”

The team believes that this treatment could be used to prevent the development of food allergies in humans in the first place. This cure works for any food allergens. The micelles can be encapsulated and consumed orally.
Professor Charles Mackay at Monash University in Melbourne, Australia, said that short-chain fatty acids like butyrate can completely prevent food allergies. This research could have a huge impact if the treatments work in humans. More specific trials are needed to evaluate and find clinical solutions. Current treatments are inconclusive and do not completely prevent anaphylaxis.

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