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Open Access | Just Accepted

Lactylation at the Crossroads of Metabolism and Immunity: Epigenetic Reprogramming in Allergic Inflammation

Ruiqi Zhang1,2Qianwei Wang1,2Jiao Xu3 ( )Huilian Che1,2 ( )

1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China, 100083

2 Key Laboratory of Food Nutrition and Health Evaluation Technology,State Administration for Market Regulation, Beijing, PR China, 100091

3 Nutrition and food hygiene, China National Center for Food Safety Risk Assessment, Beijing, PR China, 100022

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Abstract

Food allergies are increasingly prevalent worldwide, yet the underlying immunometabolic mechanisms remain incompletely elucidated. Lactylation, as an emerging post-translational modification, has recently been identified as a critical regulator of immunometabolic reprogramming and inflammatory responses in allergic diseases. This review synthesizes current evidence on the role of lactylation in modulating immune cell dynamics, including macrophage polarization, dendritic cell antigen presentation, T-cell differentiation, mast cell activation, and neutrophil function. By systematically integrating lactate metabolism with lactylation-mediated epigenetic regulation, this review highlights their central role in shaping allergic inflammation, thereby linking metabolism to immune regulation in food allergies. Despite the research progress, challenges remain in understanding the transient nature of lactylation and tissue-specific dynamics. Future research should combine spatial omics, lactylation-specific imaging, and physiologically relevant models to clarify its spatiotemporal regulation. Meanwhile, dietary strategies, microbiota-based interventions, and pharmacological regulation may provide practical approaches for modulating lactate metabolism and lactylation.

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Food Science and Human Wellness

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Cite this article:
Zhang R, Wang Q, Xu J, et al. Lactylation at the Crossroads of Metabolism and Immunity: Epigenetic Reprogramming in Allergic Inflammation. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9250951

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Received: 26 June 2025
Revised: 22 September 2025
Accepted: 10 October 2025
Available online: 02 March 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).