Newly Discovered Intestinal Immune Cells Could Hold the Key to Preventing Food Allergies.

Scientists at Washington University School of Medicine in St. Louis have discovered that a small group of immune cells in the intestine may be essential in preventing allergic reactions to food. This breakthrough, observed in mouse models, could pave the way for innovative treatments aimed at food allergy prevention.

The intestinal immune system typically differentiates between harmful invaders and harmless substances like food. However, in the case of nearly 30 million Americans—among them about 4 million children—this balance is disrupted, and the immune system mistakenly reacts to food as a threat. Such allergic responses can range from mild discomfort to severe, potentially fatal reactions.

The research, published online on April 3 in Cell and slated for print on May 15, identifies a particular type of dendritic cell in the gut, known as RORγt+ dendritic cells, as a key player in maintaining immune tolerance to food. These cells help prevent the body from overreacting to benign dietary proteins.

Dr. Marco Colonna, the Robert Rock Belliveau, MD, Professor of Pathology at WashU, emphasized the growing challenge food allergies pose. “With the global rise in food allergies and limited treatment options, pinpointing the immune system components responsible for tolerance opens the door to new therapeutic approaches,” he stated.

Under normal circumstances, the immune system processes common allergens such as peanuts, milk, eggs, shellfish, and tree nuts without triggering a harmful response. This phenomenon, known as immune tolerance, is supported by various immune cells that process food antigens and present them to T cells, instructing them to remain non-reactive.

Recent studies have identified RORγt+ dendritic cells as a unique subset among the gut’s antigen-presenting cells, found across species, including humans—where Colonna's lab first detected them in 2023. Until now, their role in allergy prevention had not been clearly defined.

To investigate further, co-lead authors Patrick Rodrigues, PhD, and MD/PhD student Shitong Wu, conducted experiments using a known allergen—ovalbumin, a protein found in egg whites. Mice without these dendritic cells developed allergic inflammation in the lungs, while those with the cells did not. Their analysis revealed an imbalance in T cell activity in mice lacking RORγt+ cells, tilting toward immune activation rather than suppression.

Rodrigues explained, “Eliminating these cells disrupted tolerance to food allergens. This finding suggests that enhancing the function of RORγt+ dendritic cells could help prevent allergic reactions.” Since these cells also exist in humans, the discovery offers promising therapeutic possibilities, not only for food allergies but also for conditions like celiac disease and inflammatory bowel disease.

Currently, the FDA has approved an injectable treatment that helps manage food allergies by blocking antibody activity, though it requires continual use and does not eliminate the need to avoid allergens or carry emergency medication.

“If we can activate or boost the function of these dendritic cells,” Wu noted, “we might be able to prevent the immune system from reacting at all—potentially offering a more lasting solution to food allergies.”

Source:https://www.sciencedaily.com/releases/2025/04/250403143842.html

This is non-financial/medical advice and made using AI so could be wrong.