Novel Modulation System Reduces Food Allergenicity Effectively - EMJ

Novel Modulation System Reduces Food Allergenicity Effectively

FOOD allergy (FA) arises primarily from an abnormal Immunoglobulin E (IgE)-mediated Th2 immune response. As the global prevalence of FA rises, it has become an urgent public health concern, with common allergens including cow’s milk, eggs, peanuts, soybeans, tree nuts and seafood. The allergic reaction begins when genetically predisposed individuals encounter these food antigens, triggering inflammation across multiple systems such as skin, the gastrointestinal tract and respiratory epithelia.

Traditionally, FA management has focused on avoidance or reducing allergenicity by altering the protein structure of allergens through heat, pressure or other treatments. While effective to some degree, these approaches often compromise the nutritional value of the food. Recently, attention has shifted towards novel regulatory strategies that target both allergen desensitisation and the enhancement of active substances with anti-allergic properties.

This new functional modulation system is based on two core pathways. First, coupling, glycosylation and covalent modification techniques precisely mask allergen epitopes to reduce allergenicity without damaging nutritional quality. Second, composite systems combining bioactive ingredients such as probiotics, polysaccharides and polyphenols demonstrate synergistic anti-allergic effects far superior to individual components alone.

The study reviews key immune mechanisms behind FA, including IgE-mediated, non-IgE and mixed pathways, and highlights the roles of dendritic cells, T-cells and mast cells. It also examines how compositional changes can regulate FA by desensitising allergens and potentiating anti-allergic activity simultaneously.

Emerging technologies like microencapsulation, graft co-polymerisation and synbiotics exemplify the potential for composite systems that maintain protein integrity while enhancing therapeutic efficacy. Although traditional methods still play a role, their limitations call for further innovation in desensitisation and sensitisation techniques.

Ultimately, this research offers a fresh perspective on FA regulation, suggesting that combining precise structural modification of allergens with synergistic bioactive ingredients could revolutionise treatments, improving safety and nutritional outcomes ahead of clinical application.

Reference

Zhang C et al. A new perspective on the regulation of food allergy: the tilt from a single component to a multi-component system. Food Chem. 2025;DOI:10.1016/j.foodchem.2025.145349.

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