Consuming a fat molecule produced by gut bacteria appears to offer protection against anaphylaxis caused by peanut allergy
from experiencing a life-threatening immune reaction. The findings suggest the approach could prevent this anaphylaxis reaction in people with food allergies and it could even prevent people developing allergies in the first place.Daniel Davis at New Scientist Live this October
However, butyrate can smell like dog faeces or rancid butter, making it unpleasant to swallow. What’s more, when taken orally, it breaks down before reaching the lower gut where its beneficial effects take place.at the University of Chicago in Illinois and his colleagues have developed a way to mask the foul smell of butyrate and deliver the molecule to the lower gut, by packaging it within spherical capsules called micelles that are up to 30 nanometres wide.
While the control mice developed anaphylaxis from the peanut protein, as measured by a drop in their core body temperature and increased immune activity, the mice that received the micelles didn’t. “It was a very exciting moment when we saw the results, that the butyrate prevented anaphylaxis,” says Cao.
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