Investigation of health-promoting effects of pectins on food allergies
Project code: MRI-OG-08-322-1060 Pektine
Contract period: 01.04.2019 - 01.09.2021
Purpose of research: Experimental development
Keywords: food allergies, pectins, model recipes
The incidence of food allergies (FA) has substantially increased in the last decades, with a calculated prevalence of 5% for adults and 8% for children and adolescents at present. FA represents therefore a general socioeconomic health problem. Preventive measures (e.g. use of pre- and probiotics, prevention of exposure and processing of foods) are so far the only option to influence the development of food allergies and to alleviate the clinic reactions of an already established FA. In recent years it has been shown that the gut microbiota is of particular importance in the development of FA and that the targeted modulation of the composition of the gut microbiota e.g. by the use of prebiotics might be an appropriate measure in the prevention of FA. The aim of this joint research project is to investigate the postulated positive effects of different pectins from fruit and vegetables in the development of FA. In a murine model of FA the mechanism of pectin-induced immune modulation is investigated, followed by an intervention study with pectin in food allergy patients. The study will mainly focus on the prebiotic effects of pectins and the resulting potential positive effects on FA. Another aspect addressed is the development of model recipes of pectin-enriched foods for the consumers.