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Suppressive effect of dietary resistant maltodextrin on systemic immunity in a mouse model of food allergy

Shoko Miyazato1, Masato Tsuda2, Yuka Kishimoto1

  • 1Research Laboratory, Matsutani Chemical Industry Co., Ltd., 5-3 Kita-itami, Itami, Hyogo 664-8508, Japan.

Bioscience of Microbiota, Food and Health
|August 7, 2019
PubMed

Insights

Resistant maltodextrin (RMD) may help alleviate food allergies by modulating systemic immunity. This study found RMD suppressed specific antibody levels and altered immune cell responses in a mouse model.

Area of Science:

  • Immunology
  • Gastroenterology
  • Nutritional Science

Background:

  • Resistant maltodextrin (RMD) is a soluble dietary fiber known to influence gut health and immune function.
  • Previous research indicates RMD enhances immunoglobulin A (IgA) secretion, a key mucosal defense mechanism.
  • The impact of RMD on excessive immune responses, such as food allergies, remains largely unexplored.

Purpose of the Study:

  • To investigate the effect of resistant maltodextrin (RMD) on excessive immune responses, specifically in the context of food allergy.
  • To determine if RMD can mitigate allergy symptoms by modulating immune system activity.

Main Methods:

  • Utilized OVA23-3 mice, a model for food allergy.
  • Administered a diet containing 20% egg-white protein with or without RMD.
  • Analyzed changes in goblet cells, inflammatory markers, cytokine production (IL-4, IL-10), OVA-specific antibodies, and short-chain fatty acids (SCFAs) in the caecum.

Main Results:

  • RMD increased goblet cell count but did not alter overall intestinal inflammation.
  • RMD suppressed IL-4 and IL-10 production in splenocytes and downregulated OVA-specific Th1/Th2 antibodies.
  • Significant increases in total caecal SCFAs, particularly acetate and propionate, were observed with RMD supplementation.

Conclusions:

  • Dietary resistant maltodextrin (RMD) modulates systemic, rather than intestinal, antigen-specific immune responses in a food allergy model.
  • RMD shows potential for alleviating food allergy by adjusting systemic immunity, though mechanisms require further investigation.
Keywords:
food allergyresistant maltodextrinshort-chain fatty acidsystemic immunity

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