Nutritional immunology

Nutritional immunology is field of immunology that focuses on studying the influence of nutrition on the immune system and its protective functions. This special area of immunology also involves studying possible effects of diet on prevention and managing development of diseases such as autoimmune diseases, allergy, cancer (diseases of affluence) and infectious diseases.[1] Other related topics of nutritional immunology are: malnutrition, malabsorption and nutritional metabolic disorders including the determination of their immune products.[2][3][4][5]

Recommended composition of well-balanced diet by Harvard Medical School.

The Role of Nutrition and Diet in Diseases

Autoimmune diseases

Causes of development and progression of many autoimmune diseases are generally unknown. The "Western pattern diet" consists of high-fat, high-sugar, low-fiber meals with surfeit of salt and highly processed food, which have pro-inflammatory effects and may promote Th1 and Th17 - biased immunity, release of pro-inflammatory mediators and alter monocyte and neutrophil migration from bone marrow.[6][7]

The impact of diet is studied in relation to these autoimmune diseases:[8][9][10]

Allergy

Number of people who suffer from food allergies has risen over the past decades. Again, there are many factors and theories, why the prevalence is increasing, e.g. the hygiene hypothesis. Nutrition can help as a prevention of development food allergies, especially early food intake. Breastfeeding is considered to be the main aid how to prevent food allergies due to milk constitution and properties, such as oligosaccharides, secretory IgA, vitamins, antioxidants and possible transfer of microbiota.[11]

Cancer

Cancer is disease with multifactorial roots. Nutrition and diet also have indirect influence of induction of this illness, however, it's mostly associated to unhealthy lifestyle, cigarette smoking and alcohol drinking.[12]

Nutrients with Positive Effect

Polyphenols

Polyphenols are organic chemicals which naturally occur in plants. They are important antioxidants with anti-inflammatory properties. It was demonstrated that curcumin can modulate immunity in many ways, mainly via regulation and inhibition transcription factors such as nuclear factor NF-kB and activator protein 1 (AP-1).[13] Another polyphenol, resveratrol modulates and promotes immune response.[14]

Omega-3 fatty acids

Eicosapentaenioc acid (EPA) and docosahexaenoic acid (DHA) are omega-3 fatty acids, which can be found in seafood, primarily in salmon, tuna, mackerel, herring and sardines and in fish oil. These two fatty acids are important components of cell membranes. It has been shown that they have anti-inflammatory effect in the body. EPA and DHA inhibit production of pro-inflammatory cytokines such as IL-1β, TNF-α, IL-6; decrease expression of adhesion molecules which are involving in inflammation and may modulate and decrease production of prostaglandins and leukotriens from the n-6 fatty acid arachidonic acid. These changes are most likely caused by alterations in lipid rafts on cell membranes that has effect on signaling cascades and inhibition of activation of the pro-inflammatory transcriptional factor NF-κB. EPA and DHA can increase production of anti-inflammatory cytokine IL-10 and promote production of protective mediators such as resolvins, protectins and maresins.[15]

Prebiotics and probiotics

Dietary prebiotics are defined according to International Scientific Association of Probiotics and Prebiotics (ISAPP) as “a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health”.[16] Prebiotics involve mainly oligosaccharides carbohydrates (fructooligosaccharides, galactooligosacharides, xylooligosaccharides, mannose oligosaccharides). They can modulate immune responses in gut through many mechanisms, directly or indirectly. One of the regulation is happening via regulation of growth of beneficial microbial organisms in intestine. Energy source requirements varies among different bacterial population, therefore specific food components (prebiotics) may induce increase of specific bacteria and their anaerobic fermentation of prebiotics produces mainly short chain fatty acids (SCFAs). Butyrates can reduce macrophage and neutrophil recruitment and can inhibit NF-κB signaling pathway. SCFAs can also modulate immune system directly, e.g. via interaction with carbohydrates receptors on immune cells[17]

Definition of probiotics by the Food and Agriculture Organization of the United Nation (FAO) and World health Organization (WHO) is: “…live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Probiotics and their metabolites are balancing and modulating anti-inflammatory or pro-inflammatory immune responses in gut, therefore they are important for preservation of equilibrium in the intestine. Mechanisms of the modulation are varied, for example: competing with pathogen organisms for nutrients, attachment and space thus maintaining intestinal barrier, inducement of antimicrobial peptides such as β-defensin-2, they increase of T regulatory cells, down/up-regulation of cytokines and chemokines, they can affect polarization of the immune response (Th1 instead of Th2), icrease the production of IgA in gut and many more. Most commonly used bacteria populations as probiotics belong to Lactobacillus, Enterococcus, Bifidobacterium group[18]

References
  1. Sun, Jia; de Vos, Paul (2019-01-24). "Editorial: Immunomodulatory Functions of Nutritional Ingredients in Health and Disease". Frontiers in Immunology. 10: 50. doi:10.3389/fimmu.2019.00050. ISSN 1664-3224. PMC 6353841. PMID 30733720.
  2. Çehreli, Rüksan (April 2018). "Molecular nutritional immunology and cancer". Journal of Oncological Sciences. 4 (1): 40–46. doi:10.1016/j.jons.2018.02.002. Nutritional Immunology, as a discipline, aims to understand nutritional factors influencing on immune responses. [...] Nutritional immunology was identified for the first time in the early 19th century by the identification of an atrophy of the thymus in a malnourished patient.
  3. Janeway CA Jr, Travers P, Walport M, et al.(2001) Basic Immunobiology: immune system in health and disease New York: Garland Science; .5th ed
  4. Mathew Folaranmi OLANIYAN (2017) Fundamentals of Immunology: Immunology: Volume 1. First edition.I CreateSpace Independent Publishing Platform. ISBN 978-1548826475
  5. Cunningham-Rundles S, McNeeley DF, Moon A. Mechanisms of nutrient modulation of the immune response. J Allergy Clin Immunol. 2005;115:1119–28.
  6. Manzel, Arndt; Muller, Dominik N.; Hafler, David A.; Erdman, Susan E.; Linker, Ralf A.; Kleinewietfeld, Markus (January 2014). "Role of "Western Diet" in Inflammatory Autoimmune Diseases". Current Allergy and Asthma Reports. 14 (1): 404. doi:10.1007/s11882-013-0404-6. ISSN 1529-7322. PMC 4034518. PMID 24338487.
  7. Napier, Brooke A.; Andres-Terre, Marta; Massis, Liliana M.; Hryckowian, Andrew J.; Higginbottom, Steven K.; Cumnock, Katherine; Casey, Kerriann M.; Haileselassie, Bereketeab; Lugo, Kyler A.; Schneider, David S.; Sonnenburg, Justin L. (2019-02-11). "Western diet regulates immune status and the response to LPS-driven sepsis independent of diet-associated microbiome". Proceedings of the National Academy of Sciences. 116 (9): 3688–3694. doi:10.1073/pnas.1814273116. ISSN 0027-8424. PMC 6397595. PMID 30808756.
  8. Arabi, Shaghayegh; Molazadeh, Morteza; Rezaei, Nima (2019), Mahmoudi, Maryam; Rezaei, Nima (eds.), "Nutrition, Immunity, and Autoimmune Diseases", Nutrition and Immunity, Springer International Publishing, pp. 415–436, doi:10.1007/978-3-030-16073-9_21, ISBN 978-3-030-16073-9
  9. Choi, In Young; Lee, Changhan; Longo, Valter D. (2017-11-05). "Nutrition and fasting mimicking diets in the prevention and treatment of autoimmune diseases and immunosenescence". Molecular and Cellular Endocrinology. Metabolism of Aging. 455: 4–12. doi:10.1016/j.mce.2017.01.042. ISSN 0303-7207. PMC 5862044. PMID 28137612.
  10. Catassi, C.; Lionetti, E. (2017-01-01), Saavedra, Jose M.; Dattilo, Anne M. (eds.), "Chapter 10 - Early Nutrition and its Effect on the Development of Celiac Disease", Early Nutrition and Long-Term Health, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 265–275, doi:10.1016/b978-0-08-100168-4.00010-0, ISBN 978-0-08-100168-4, retrieved 2020-01-28
  11. Heine, Ralf G. (2018). "Food Allergy Prevention and Treatment by Targeted Nutrition". Annals of Nutrition and Metabolism. 72 (3): 33–45. doi:10.1159/000487380. ISSN 0250-6807. PMID 29631274.
  12. Zitvogel, Laurence; Pietrocola, Federico; Kroemer, Guido (August 2017). "Nutrition, inflammation and cancer". Nature Immunology. 18 (8): 843–850. doi:10.1038/ni.3754. ISSN 1529-2916. PMID 28722707. S2CID 11829620.
  13. Abdollahi, Elham; Momtazi, Amir Abbas; Johnston, Thomas P.; Sahebkar, Amirhossein (February 2018). "Therapeutic effects of curcumin in inflammatory and immune-mediated diseases: A nature-made jack-of-all-trades?: Immunomodulatory and anti-inflammatory effects of curcumin". Journal of Cellular Physiology. 233 (2): 830–848. doi:10.1002/jcp.25778. PMID 28059453.
  14. Leischner, Christian; Burkard, Markus; Pfeiffer, Matthias M.; Lauer, Ulrich M.; Busch, Christian; Venturelli, Sascha (December 2015). "Nutritional immunology: function of natural killer cells and their modulation by resveratrol for cancer prevention and treatment". Nutrition Journal. 15 (1): 47. doi:10.1186/s12937-016-0167-8. ISSN 1475-2891. PMC 4855330. PMID 27142426.
  15. Calder, Philip C. (2017-10-15). "Omega-3 fatty acids and inflammatory processes: from molecules to man". Biochemical Society Transactions. 45 (5): 1105–1115. doi:10.1042/BST20160474. ISSN 0300-5127. PMID 28900017.
  16. Gibson, Glenn R.; Scott, Karen P.; Rastall, Robert A.; Tuohy, Kieran M.; Hotchkiss, Arland; Dubert-Ferrandon, Alix; Gareau, Melanie; Murphy, Eileen F.; Saulnier, Delphine; Loh, Gunnar; Macfarlane, Sandra (May 2010). "Dietary prebiotics: current status and new definition". Food Science and Technology Bulletin: Functional Foods. 7 (1): 1–19. doi:10.1616/1476-2137.15880. ISSN 1476-2137.
  17. Yahfoufi, N; Mallet, Jf; Graham, E; Matar, C (April 2018). "Role of probiotics and prebiotics in immunomodulation". Current Opinion in Food Science. 20: 82–91. doi:10.1016/j.cofs.2018.04.006.
  18. Yahfoufi, N; Mallet, Jf; Graham, E; Matar, C (April 2018). "Role of probiotics and prebiotics in immunomodulation". Current Opinion in Food Science. 20: 82–91. doi:10.1016/j.cofs.2018.04.006.
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