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Nutrients
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Dietary Components and the Immune System: Nutritional and Allergenic Perspectives
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Dietary Components and the Immune System: Nutritional and Allergenic Perspectives

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: 5 September 2025 | Viewed by 1430

Special Issue Editor

Prof. Dr. Xin Rui

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: protein and polysaccharides' nutrition and functional properties; microbial conversion of dairy/legume source proteins and polysaccharides and their relation to bioactive properties; development of novel dairy products targeting improved bioactive/functional properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary components, ranging from macronutrients and micronutrients to bioactive compounds and food-derived proteins, can trigger an immune response in sensitive individuals. These allergic reactions can range in severity, from mild symptoms such as hives and gastrointestinal discomfort to life-threatening anaphylaxis. Studying allergenic substances is critical to understanding food allergies, which affect a significant portion of the global population. Investigating specific allergenic substances can help us to identify and characterize the mechanisms underlying these immune responses. A thorough understanding of these allergens is essential for the development of effective strategies for food allergy prevention and management.

For this Special Issue, we encourage the submission of manuscripts that focus on the effects that dietary components have on allergic reactions. We are particularly interested in studies that provide mechanistic insights into how proteins and allergens in food impact immune function and human health.

Prof. Dr. Xin Rui
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant-derived foods
  • immune responses
  • hypoallergenic foods
  • allergenic proteins
  • food allergies
  • human health

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Published Papers (1 paper)

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Review

16 pages, 764 KB  
Review
Biotin Supplementation—The Cause of Hypersensitivity and Significant Interference in Allergy Diagnostics
by Kinga Lis
Nutrients 2025, 17(15), 2423; https://doi.org/10.3390/nu17152423 - 24 Jul 2025
Viewed by 840
Abstract
Biotin (vitamin B7) is a common, naturally occurring water-soluble vitamin. It belongs to the broad group of B vitamins. It is a common ingredient in dietary supplements, cosmetics, medicines, and parapharmaceutical preparations administered orally or applied topically (to the skin, hair, nails). The [...] Read more.
Biotin (vitamin B7) is a common, naturally occurring water-soluble vitamin. It belongs to the broad group of B vitamins. It is a common ingredient in dietary supplements, cosmetics, medicines, and parapharmaceutical preparations administered orally or applied topically (to the skin, hair, nails). The problem of the relationship between vitamin B supplementation and sensitivity seems to be multi-threaded. There is little literature data that would confirm that oral vitamin B supplementation or local exposure to biotin is a significant sensitizing factor. Moreover, it seems that allergy to vitamin B7 is very rare. It is possible, however, that the relationship between biotin and hypersensitivity is not limited to its direct action, but results from its essential metabolic function. Vitamin B7, as a cofactor of five carboxylases, affects the main pathways of cellular metabolism. Both deficiency and excess of biotin can result in metabolic disorders, which can have a significant impact on the homeostasis of the entire organism, including the efficient functioning of the immune system. Dysregulation of immune systems leads to its dysfunctional functioning, which can also lead to sensitization to various environmental antigens (allergens). Biotin is also used as an element of some methodological models in immunochemical tests (in vitro diagnostics), including methods used to measure the concentration of immunoglobulin E (IgE), both total (tIgE) and allergen-specific (sIgE). For this reason, vitamin B7 supplementation can be a significant interfering factor in some immunochemical tests, which can lead to false laboratory test results, both false positive and false negative, depending on the test format. This situation can have a direct impact on the quality and effectiveness of diagnostics in various clinical situations, including allergy diagnostics. This review focuses on the role of biotin in allergic reactions, both as a causative factor (allergen/hapten), a factor predisposing to the development of sensitization to various allergens, and an interfering factor in immunochemical methods used in laboratory diagnosis of hypersensitivity reactions and how it can be prevented. Full article
(This article belongs to the Special Issue Dietary Components and the Immune System: Nutritional and Allergenic Perspectives)
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