Moderna combo flu/COVID vaccine succeeds in mid-stage trial

A two-in-one mRNA vaccine developed by Moderna that targets seasonal influenza and COVID-19 produced robust ⁠and durable immune responses without safety concerns in a small mid-stage trial, the company reported.

The experimental vaccine ⁠simultaneously includes messenger RNA instructions for the body to build copies of ‌proteins from flu strains and from the ​original COVID-19 virus, so the immune system can learn to recognize and attack them.

The study involved 550 healthy US adults ages 18 to 75 who received either the experimental combo vaccine and a placebo or two separate shots of Moderna’s commercially available mRNA flu and COVID vaccines, according to a report published ​in Human Vaccines and Therapeutics.

“A single ⁠dose of mRNA-1073 elicited durable immune responses through six months against all vaccine-matched influenza and SARS-CoV-2 strains,” they reported, using the current designation for the combo vaccine.

The results support continuing evaluations of mRNA-based multi-component vaccines that simultaneously protect against seasonal influenza and COVID-19 in a single dose, the researchers ⁠concluded.

Moderna this ‌month said it was looking for revenue growth outside the US given the current US administration's antipathy toward mRNA technology. The Department of Health and Human Services ‌run by long-time anti-vaccine activist Robert F. Kennedy Jr. canceled a $600 million government contract to develop mRNA vaccines against avian flu ⁠and other high-risk strains.

NON-CELIAC GLUTEN SENSITIVITY LINKED WITH GUT BACTERIA

Gluten sensitivity in people without celiac disease may be due to disruptions in the microbiome, ‌the populations of healthy bacteria living in the intestines, a study in mice ‌suggests.

Gluten is a protein found in wheat, barley, rye and other cereal grains. In ‌celiac disease, the immune system reacts to gluten as a threat, leading to inflammation ‌and damage to the small intestine and often to digestive symptoms as well.

Up to 15 per cent of the population reports non-celiac gluten sensitivity, with digestive symptoms after consuming gluten but without harm to the gut, according to a report ⁠of the study published ⁠in the American Journal of Physiology-Gastrointestinal and Liver Physiology.

The affected individuals do, however, often have high levels of inflammatory cells, suggesting that gluten may be triggering an immune response.

When mice were treated with commonly used antibiotics that kill beneficial bacteria in the gut and then fed food containing gluten, the animals had shifts in the populations of bacteria living in their intestines that altered how the gluten was processed, which may influence how it is recognized by the immune system, the ​researchers said.

They also saw more inflammation and a heightened immune response to gluten after the ​antibiotic treatment.

“This work suggests that the microbiome ​may determine the capacity for gluten to induce an immune response and offers a valuable insight into the mechanism underlying non-celiac ​gluten sensitivity,” the researchers wrote.