by Anne Crawford
A Monash University study exploring the emerging gut-skin axis has found that microbial fermentation of dietary fibre in the gut can protect against allergic skin disease. The research could potentially lead to novel treatments to prevent or treat allergies.
Professor Ben Marsland from the Central Clinical School’s Department of Immunology, together with Swiss colleagues at the University Hospital of Lausanne (CHUV), showed that the fermentation of fibre in the gut by bacteria and subsequent production of short chain fatty acids (SCFAs), in particular butyrate, protected against atopic dermatitis in mice.
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