How a microbe and a prebiotic work together against food allergies

Graphical abstract. Credit: Cell Host & Microbe (2024). DOI: 10.1016/j.chom.2024.05.019 What causes food allergies to develop? There’s compelling evidence that suggests imbalances of the gut microbiome could be to blame, creating inflammation of the intestinal tract and a gut environment that’s prone to food allergies. Now, new research from Cathryn Nagler’s lab at the University of Chicago Biological Sciences Division (BSD) and Pritzker School of Molecular Engineering (PME) reveals a mutually beneficial relationship between an unassuming microbial species and the prebiotic lactulose—together, they encourage the production of an important metabolite Read More

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