The Dietary Fiber Pectin: Health Benefits and Potential for the Treatment of Allergies by Modulation of Gut Microbiota

Abstract

Purpose of Review The incidence of allergies is increasing and has been associated with several environmental factors including westernized diets. Changes in environment and nutrition can result in dysbiosis of the skin, gut, and lung microbiota altering the production of microbial metabolites, which may in turn generate epigenetic modifications. The present review addresses studies on pectin-mediated effects on allergies, including the immune modulating mechanisms by bacterial metabolites. Recent Findings Recently, microbiota have gained attention as target for allergy intervention, especially with prebiotics, that are able to stimulate the growth and activity of certain microorganisms. Dietary fibers, which cannot be digested in the gastrointestinal tract, can alter the gut microbiota and lead to increased local and systemic concentrations of gut microbiota-derived short chain fatty acids (SCFAs). These can promote the generation of peripheral regulatory T cells (Treg) by epigenetic modulation and suppress the inflammatory function of dendritic cells (DCs) by transcriptional modulation. The dietary fiber pectin (a plant-derived polysaccharide commonly used as gelling agent and dietary supplement) can alter the ratio of Firmicutes to Bacteroidetes in gut and lung microbiota, increasing the concentrations of SCFAs in feces and sera, and reducing the development of airway inflammation by suppressing DC function. Summary Pectin has shown immunomodulatory effects on allergies, although the underlying mechanisms still need to be elucidated. It has been suggested that the different types of pectin may exert direct and/or indirect immunomodulatory effects through different mechanisms. However, little is known about the relation of certain pectin structures to allergies.

Pectin with various degrees of esterification differentially alters gut microbiota and metabolome of healthy adults

“…In recent years, the relationships between the fermentation properties of dietary fibers and their structural characteristics have attracted increasing attention (Bang et al, 2018; Beukema et al, 2020; Blanco‐Pérez et al, 2021; Ferreira et al, 2018; Lin et al, 2021; Y. Zhang et al, 2021). In vitro anaerobic fermentation that mimics the mammalian colon has been regarded as a useful tool to support studies of diet–gut microbiota interactions.…”

“…Fermentation with the three kinds of pectin induced slightly higher content of propionic acid than glucose and the blank control (Figure 7B), and no significant alterations were observed in isovaleric acid within different groups (Figure 7E). In recent years, the relationships between the fermentation properties of dietary fibers and their structural characteristics have attracted increasing attention (Bang et al, 2018;Beukema et al, 2020;Blanco-Pérez et al, 2021;Ferreira et al, 2018;Lin et al, 2021;. In vitro anaerobic fermentation that mimics the mammalian colon has been regarded as a useful tool to support studies of diet-gut microbiota interactions.…”

Diet Supplementation with NUTRIOSE, a Resistant Dextrin, Increases the Abundance of Parabacteroides distasonis in the Human Gut

“…[ 11 ] Immunomodulatory effects on allergies seen with pectin intake were related to increased concentrations of SCFA produced by the gut microbiota. [ 12 ] Supplementation with fructo‐oligosaccharides and galacto‐oligosaccharides changed the gut microbiota while also having antidepressant effects on mice. [ 13 ] According to a recent meta‐analysis, these dietary fibers could also increase Bifidobacterium and Lactobacillus spp.…”

Date (Phoenix dactylifera L.) polysaccharides: prebiotic potential & health properties, a Clinical Trial

“…An investigation reported that natural polysaccharides could positively regulate gut microbiota owing to their prebiotic properties [5]. The gut microbiota is one of the critical regulatory factors in in ammatory responses.…”