Effects of a Novel Barley-Based Formulation on Allergic Rhinitis: A Randomized Controlled Trial

Derakhshan, Ali Reza; Khodadoost, Mahmood; Ghanei, Mostafa; Gachkar, Latif; Hajimahdipour, Homa; Taghipour, Ali; Yousefi, Jaleh; Khoshkhui, Maryam; Azad, Farahzad Jabbari

doi:10.2174/1871530319666190306100611

Cited by 13 publications

(19 citation statements)

References 29 publications

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“…In a small single‐blinded randomized controlled trial, Derakhshan et al 91 studied the effect of 15 mg dried Ma‐al‐Shaheer (a traditional Iranian medicine with a formulation based on barley, Hordeum vulgare ) versus 60 mg fexofenadine (anti‐histamine) twice daily in adults with allergic rhinitis (AR) for 21 days. AR control was improved in both groups ( p < 0.001) and symptoms were significantly reduced in both groups, although slightly better for nasal congestion, post‐nasal drip, and headache among those receiving the Ma‐al‐Shaeer treatment.…”

Section: Narrative Review Of a Systematic Searchmentioning

confidence: 99%

Role of dietary fiber in promoting immune health—An EAACI position paper

Venter

Meyer

Greenhawt

et al. 2022

Allergy

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Recent decades have seen a rapid increase in chronic inflammatory disorders due to inappropriate or misdirected immune responses accompanied by insufficient development of immune regulatory networks. It is generally accepted that changes in environment, lifestyle, and dietary factors may play a role in the miseducation or deficient training of the immune system. 1-3 A shift away from traditional diets rich in plant-based foods to highly processed foods is thought to be particularly important for negatively affecting microbiome diversity and composition, species-specific characteristics, microbial metabolism, and immunological tolerance. 4,5 While we acknowledge that a range of nutritional factors may play a role in influencing immune function and immune regulation, in this review we will focus specifically on one dietary component-fiber.Dietary fiber is a complex dietary component, including carbohydrate polymers and oligomers, which makes up the non-digestible components of food. 6,7 All dietary fibers resist digestion in the small bowel and pass into the large bowel intact but differ in their physiochemical characteristics (e.g., solubility, viscosity, and fermentability), which determine their functionality in the gut and to what degree they are accessible by microbes. Most soluble fibers can be fermented by the gut microbiota, partially or completely, dependent on their chemical structure. Dietary fibers can be defined on the basis of their chemical compounds, on the basis of their functional compounds, or both. Slight differences in definitions of dietary fibers exist due to the wide range of non-digestible fibers that occur in nature. The European Food Safety Authority (EFSA) defines dietary fiber as "non-digestible carbohydrates plus lignin." 8 These include non-starch polysaccharides (NSP) cellulose, hemicelluloses, pectins, hydrocolloids (i.e., gums, mucilages, and β-glucans), resistant oligosaccharides, resistant starch (consisting of physically enclosed starch, some types of raw starch granules, retrograded amylose, chemically and/or physically modified starches), and lignin associated with the dietary fiber polysaccharides (Table 1).Prebiotics are often equated with dietary fibers, but only a subset of dietary fibers qualifies as prebiotics. Not all fibers are equally fermentable by the gut microbiota (Table 1), with considerable inter-individual variation in the potential in vivo fermentability of dietary fiber. [9][10][11] The term "prebiotic" was first defined by Gibson and Roberfroid over 25 years ago as "a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improving host health." 12 This definition has evolved to a more simplified version-"a substrate that is selectively utilized by host microorganisms conferring a health benefit." 13 The most common prebiotic fermentable fibers that have been studied for immune health benefits to date include inulin, fructo-oligosacc...

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Section: Narrative Review Of a Systematic Searchmentioning

confidence: 99%

Role of dietary fiber in promoting immune health—An EAACI position paper

Venter

Meyer

Greenhawt

et al. 2022

Allergy

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“…The beneficial effects of dietary phytochemicals [51,113] in allergic diseases are supported by the recent clinical intervention studies listed in Table 2. Daily intake of 15 g of a novel barley-based formulation for 14 days proved to significantly reduce all symptoms in patients with AR and, with even better results than fexofenadine in terms of controlling nasal congestion, postnasal drip, and headache [114]. This beneficial effect on the control of allergic symptoms could be due to the phytochemicals and soluble fiber present in the barley drink power.…”

Section: Dietary Flavonoids and Other Phytochemicalsmentioning

confidence: 96%

The Role of Diet and Nutrition in Allergic Diseases

Zhang

2023

Nutrients

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Allergic diseases are a set of chronic inflammatory disorders of lung, skin, and nose epithelium characterized by aberrant IgE and Th2 cytokine-mediated immune responses to exposed allergens. The prevalence of allergic diseases, including asthma, allergic rhinitis, and atopic dermatitis, has increased dramatically worldwide in the past several decades. Evidence suggests that diet and nutrition play a key role in the development and severity of allergic diseases. Dietary components can differentially regulate allergic inflammation pathways through host and gut microbiota-derived metabolites, therefore influencing allergy outcomes in positive or negative ways. A broad range of nutrients and dietary components (vitamins A, D, and E, minerals Zn, Iron, and Se, dietary fiber, fatty acids, and phytochemicals) are found to be effective in the prevention or treatment of allergic diseases through the suppression of type 2 inflammation. This paper aims to review recent advances in the role of diet and nutrition in the etiology of allergies, nutritional regulation of allergic inflammation, and clinical findings about nutrient supplementation in treating allergic diseases. The current literature suggests the potential efficacy of plant-based diets in reducing allergic symptoms. Further clinical trials are warranted to examine the potential beneficial effects of plant-based diets and anti-allergic nutrients in the prevention and management of allergic diseases.

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“…Enrolled participants received orally mentioned preparations twice a day for 14 consecutive days. The clinical course of AR was improved in both groups, whereas nasal congestion, post-nasal drip and headache scores were significantly decreased in the Ma-al-Shaeer group [ 75 ].…”

Section: Preparations Affecting Gut Microbiota Composition and Their ...mentioning

confidence: 99%

The Crosstalk between the Gut Microbiota Composition and the Clinical Course of Allergic Rhinitis: The Use of Probiotics, Prebiotics and Bacterial Lysates in the Treatment of Allergic Rhinitis

et al. 2022

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Although massive progress in discovering allergic rhinitis (AR) aetiology has been made in recent years, its prevalence is still rising and it significantly impacts patients’ lives. That is why further and non-conventional research elucidating the role of new factors in AR pathogenesis is needed, facilitating discoveries of new treatment approaches. One of these factors is the gut microbiota, with its specific roles in health and disease. This review presents the process of gut microbiota development, especially in early life, focusing on its impact on the immune system. It emphasizes the link between the gut microbiota composition and immune changes involved in AR development. Specifically, it elucidates the significant link between bacteria colonizing the gut and the Th1/Th2 imbalance. Probiotics, prebiotics and bacterial lysates, which are medications that restore the composition of intestinal bacteria and indirectly affect the clinical course of AR, are also discussed.

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Effects of a Novel Barley-Based Formulation on Allergic Rhinitis: A Randomized Controlled Trial

Cited by 13 publications

References 29 publications

Role of dietary fiber in promoting immune health—An EAACI position paper

Role of dietary fiber in promoting immune health—An EAACI position paper

The Role of Diet and Nutrition in Allergic Diseases

The Crosstalk between the Gut Microbiota Composition and the Clinical Course of Allergic Rhinitis: The Use of Probiotics, Prebiotics and Bacterial Lysates in the Treatment of Allergic Rhinitis

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