Importance of food in the control of inflammation in atopic dermatitis
- Authors:
- Published online on: October 14, 2020 https://doi.org/10.3892/etm.2020.9336
- Article Number: 206
Abstract
Introduction
Atopic dermatitis (AD) has a multifactorial pathology (immunological, genetical, environmental factors and skin barrier damage) with specific complex mechanisms (1,2). There are certain foods that can trigger atopy, such as peanut allergy due to the MALT1 gene (3), chicken egg allergy (4), cow's milk or breast milk [due to changes in the sCD14 gene caused by environmental factors in today's society, that include the immune modulators from breast milk (5)] or fish (6). Also, the consumption of processed foods and/or energy drinks (7), antenatal exposure to some heavy metals (Plumb and Chrome) could determine the AD development after 24 months (8). Other substances that can cause AD are: Sodium monoglutamate (9), olive pollen (due to β-1, 3-glucanase rOle e9), allergen produces by Aspergillus (due to MnSOD rAsp f6 IgE) (10) or dust mites (11). So far, there are few dermato-endocrinological studies regarding the involvement of adipokines in the AD pathogenesis. Banihani et al (12), from Jordan, found that 38.7% of the patients with AD had been associated with some leptin genes that are polymorphic. The study showed that one of them (rs2167270) has the most important role.
Nutrition is one of the most important elements in improving the patients' quality of life in AD. There are preclinical studies that have shown that the systemic immunoregulatory effect of the probiotic bacterium Lactobacillus pentosus KF340 (LP340) (present in different fermented foods) was induced by interleukin (IL)-10, produced by Tr1 cells (13). Also, Bifidobacterium adolescentis and lactis, Lactobacillus sakei, acidophilus and casie and Longum are beneficial probiotic bacteria (14,15). In order to suppress the allergic effect of pasteurized cow's milk, Abbring et al (16) treated it with alkaline phosphatase and obtained positive preclinical results.
The manufacture of safe food products for human health is performed in compliance with the rules of good hygiene and manufacturing norms (the HACCP principles). In translation, HACCP means: Risk analysis and determination of crucial control points, just like the production recipes specific to each economic agent or of the established/traditional recipes. The Regulation (EU) 218/2016 is available and presents the specific requirements in order to respect the composition and the information applicable to foods intended for particular medical purposes. According to the 4th paragraph, ‘The composition of foods intended for special medical purposes may vary greatly depending on, among other things, the specific pathology, disorder or disease for which the diet is designed, the age of the patients and the place where they receive medical care or for the intended use of these products. In particular, foods intended for special medical purposes may be classified by composition into different categories, standard nutritional formula or an adapted nutritional formula, specific to a pathology, disorder or disease, or whether or not they constitute the only food source for the persons whom they are intended’ (17).
The efficacy of the active substances (for which there is preclinical/clinical research presented in this paper) and the fact that they have been administered orally are the basis for developing foods to special nutritional states, in our case for AD.
The food industry operators who want to research and develop foods for special nutritional states, in our case for AD, must form multidisciplinary teams that consist of food industry specialists and health professionals. Paragraph 3 of the aforementioned European Regulation, states that ‘Foods for special medical purposes are developed in close cooperation with health professionals for the nutrition of patients with pathological disorders, suffering from a disorder or a specific disease or malnutrition due to these diseases which makes it impossible or very difficult to meet the nutritional needs of these patients through the consumption of other foods’ (17). According to this paragraph ‘For this reason, foods intended for special medical purposes should be used under medical supervision which can be provided with the assistance of other competent persons working in the health field’ (17).
Materials and methods
The PubMed database was analyzed for the period 2018-2020. The search criteria were ‘chronic dermatitis’, ‘atopic dermatitis’, ‘psoriasis’ ‘alternative treatments’, ‘natural treatments’, ‘complementary treatments’, ‘treatments for dermatitis chronic’. We also looked for undesirable or side effects related to foods, potential food ingredients and the action mechanisms of the analyzed foods. In the period 2018-2020 we identified 461 articles, of which 95 were preclinical researches and 265 clinical trials. Out of all the analyzed articles, only 31 were important for us, in order to achieve our objectives.
In this investigation we have tried to identify and to present foods and potential food ingredients for which there is scientific evidence and we formed a proposal the principles of research and food development for special nutritional states, for atopic dermatitis.
Results
The foods with systemic immunoregulatory effect used preclinically in the treatment of AD were determined. These are summarized in Table I. The foods and substances which efficacy has been clinically determined in vitro are presented in Tables II and III.
Table IIIAlternative foods/treatments determined in vitro with systemic immunoregulatory effect in treating AD. |
Considering the multidisciplinary character of the teams (medical, pharmaceutical and food industry) necessary to develop the food for special nutritional states (in our case for AD), we propose the general principles underlying this process as indicated in Fig. 1.
The industrial protection of foodstuffs for special nutrition states is shown in Fig. 2.
Discussion
Preclinical research was performed over a large range of days from 7 to 77 days (Table I). The animal behavior did not change during the research. In these studies, the topical use of some substances (DNCB, DNFB and DEE) (13,15,18,20-24,26), some nutrients (cow milk, red Korean ginseng) (16,21), UV radiations (25) and injections with Apigenin (19) could explain the appearance of skin lesions in AD.
Both in vivo and in vitro research has demonstrated the efficacy of prebiotics and probiotics [LP340(13), L-92(14), B. adolescentis (15), Cheongguk-jang (20), Duolac ATP (23), L. sakei WIKIM30(26), Bacterial mixture of lactic acid (27)], plant extracts [Alnus sibirica (18), Korean red ginseng (21), Cinamamide (22)] and certain plant resources [β-GdAP (24), CAPS (25), Korean Red Ginseng Extract (28), Strawberry seed extract (tiliroside) (30)] in alleviating the symptoms of atopic dermatitis (erythema, scaling/drying, erosion, edema and itching) (Tables I and II). This is due to the increase of IL-10, IL-12, CD40, CD80 and CD86, T cells spleen regulators, Firmicutes, Chao1 index, colonic SCFAs, Th1, TGF-β, IL-2, IFN-γ, Galectin9 mRNA expression in MLN, GCs and GBA, IL-6 and to the decrease of TGF-β1, IgE, macrophage-derived chemokines (MDC/CCL22), IL-12 p40, apoptotic cells, B cells, T cells, CD4+, CD8+, CD19+, IL-4, IL-5, IL-13, GATA3 and RoRγt mRNA expression.
There are meta-analyses that sustain the beneficial anti-inflammatory effects of topical Janus kinase inhibitors in some inflammatory diseases (psoriasis, atopic dermatitis) (31). An other attractive therapy for AD is the topical phosphodiesterase inhibitors that act by reducing the release of proinflammatory cytokines (32).
The efficacy of Korean red ginseng in the treatment of AD has been demonstrated preclinically and clinically. This product determines the growth of: Hydration degree, lipid layers, angiogenesis and neovascularization, epithelization, fibroblast activity, collagen accumulation (21) and IGA (28) (Tables I and II). It also determines the decrease of skin regeneration time, severity of the disease, EASI score, transepidermal water loss, visual analog scale, SCORAD (that quantified also the itching and lack of sleep) and the number of topical agents used (28).
From a legislative point of view, we consider that the European authorities (Commissions, Medicine Agency and Food Safety Authority) and national authorities (the Ministry of Health), should issue a common guide for all the countries in the EU. This guide must provide the principles of the development of food for special nutritional states, such as: The etiopathogenic booster, the diagnostic problems, the diagnosis of complications, the treatment (hygienic-dietary regimens, drug treatment). It should complete the legislative regulations in order to obtain the Notice of the Ethics Commission for conducting preclinical/clinical studies and also for foods for special nutritional states. This notice is not only for drugs and/or dietary supplements but also for the nutrivigilance system that identifies and monitors the side effects caused by the new foods for special nutritional states, similar to the existing pharmacovigilance system.
The development of foods for special medical purposes requires multidisciplinary knowledge and multiple resources. Out of all the resources, time is the most expensive one because the determination of the efficacy of these products takes a lot of time.
To develop the foods for special nutritional states we need to know the etiopathogeny of the disease, the symptomatology and the pharmacological principles (Fig. 1).
The top management of food factories that want to manufacture food for special nutritional conditions, must have multidisciplinary teams, specialized in research and development of these products, or collaborate with health professionals. The principles proposed in Fig. 1 are also valid for the development of food supplements.
Industrial protection (obtaining the invention patent) is a long-term process. It is based on the verification of the stage of knowledge (including patents filed worldwide), physico-chemical and preclinical/clinical analyzes. Also, it is necessary to know the advantages and disadvantages of the new developed food for special nutritional status in comparison with others existing patents (Fig. 2).
In conclusion, the development of foods for special nutrition states represents a solution for improving the quality of life of atopic dermatitis patients.
Acknowledgements
Not applicable.
Funding
No funding was received.
Availability of data and materials
The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
Authors' contributions
MR contributed in the conception and design of the study, analysis and interpretation of the data, manuscript drafting and critical revision of the manuscript for important intellectual content. GMI was responsible for the analysis and interpretation of the data, manuscript drafting and design, and critical revision of the manuscript for important intellectual content. IMM contributed in the conception and design of the study, data acquisition, analysis and interpretation of the data, manuscript drafting and design, and critical revision of the manuscript for important intellectual content. All authors read and approved the final manuscript.
Ethics approval and consent to participate
Not applicable.
Patient consent for publication
Not applicable.
Competing interests
The authors declare that they have no competing interests and they have no financial relationships to disclose.
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