A comprehensive review on natural bioactive compounds and probiotics as potential therapeutics in food allergy treatment

Pratap, Kunal, Taki, Aya C., Johnston, Elecia B., Lopata, Andreas L., and Kamath, Sandip D. (2020) A comprehensive review on natural bioactive compounds and probiotics as potential therapeutics in food allergy treatment. Frontiers in Immunology, 11. 996.

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Food allergy is rising at an alarming rate and is a major public health concern. Globally, food allergy affects over 500 million people, often starting in early childhood and increasingly reported in adults. Commercially, only one approved oral immunotherapy-based treatment is currently available and other allergen-based immunotherapeutic are being investigated in clinical studies. As an alternative approach, a substantial amount of research has been conducted on natural compounds and probiotics, focusing on the immune modes of action, and therapeutic uses of such sources to tackle various immune-related diseases. Food allergy is primarily mediated by IgE antibodies and the suppression of allergic symptoms seems to be mostly modulated through a reduction of allergen-specific IgE antibodies, upregulation of blocking IgG, and downregulation of effector cell activation (e.g., mast cells) or expression of T-helper 2 (Th-2) cytokines. A wide variety of investigations conducted in small animal models or cell-based systems have reported on the efficacy of natural bioactive compounds and probiotics as potential anti-allergic therapeutics. However, very few lead compounds, unlike anti-cancer and anti-microbial applications, have been selected for clinical trials in the treatment of food allergies. Natural products or probiotic-based approaches appear to reduce the symptoms and/or target specific pathways independent of the implicated food allergen. This broad range therapeutic approach essentially provides a major advantage as several different types of food allergens can be targeted with one approach and potentially associated with a lower cost of development. This review provides a brief overview of the immune mechanisms underlying food allergy and allergen-specific immunotherapy, followed by a comprehensive collection of current studies conducted to investigate the therapeutic applications of natural compounds and probiotics, including discussions of their mode of action and immunological aspects of their disease-modifying capabilities.

Item ID: 63525
Item Type: Article (Research - C1)
ISSN: 1664-3224
Keywords: food allergy, gut microbiome, immunotherapy, medicinal plants, natural compounds, polysaccharides, probiotics, allergen
Copyright Information: © 2020 Pratap, Taki, Johnston, Lopata and Kamath. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Funders: Australian Institute of Tropial Health and Medicine, James Cook University, Commonwealth Innovation Connection Project, National Health and Medical Research Council (NHMRC)
Projects and Grants: NHMRC GNT1086656, NHMRC Peter Doherty Early Career Fellowship Grant GNT1124143
Date Deposited: 02 Jul 2020 01:46
FoR Codes: 42 HEALTH SCIENCES > 4208 Traditional, complementary and integrative medicine > 420899 Traditional, complementary and integrative medicine not elsewhere classified @ 40%
32 BIOMEDICAL AND CLINICAL SCIENCES > 3204 Immunology > 320401 Allergy @ 50%
30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300699 Food sciences not elsewhere classified @ 10%
SEO Codes: 92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 70%
86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860105 Nutraceuticals and Functional Foods @ 30%
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