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http://dx.doi.org/10.4014/jmb.1708.08051

Preventive Effects of a Probiotic Mixture in an Ovalbumin-Induced Food Allergy Model  

Shin, Hee-Soon (Research Group of Gut Microbiome, Korea Food Research Institute)
Eom, Ji-Eun (Research Group of Gut Microbiome, Korea Food Research Institute)
Shin, Dong-Uk (University of Science and Technology (UST))
Yeon, Sung-Hum (Botanical Drug Research Team, Huons)
Lim, Seong-Il (Research Group of Gut Microbiome, Korea Food Research Institute)
Lee, So-Young (Research Group of Gut Microbiome, Korea Food Research Institute)
Publication Information
Journal of Microbiology and Biotechnology / v.28, no.1, 2018 , pp. 65-76 More about this Journal
Abstract
Although there has been a steady increase in the prevalence of food allergies worldwide in recent decades, no effective therapeutic strategies have been developed. Modulation of the gut microbiota composition and/or function through probiotics has been highlighted as a promising target for protection against food allergies. In this study, we aimed to investigate the allergy-reducing effects of a probiotic mixture (P5: Lactococcus lactis KF140, Pediococcus pentosaceus KF159, Lactobacillus pentosus KF340, Lactobacillus paracasei 698, and Bacillus amyloliquefaciens 26N) in mice with ovalbumin (OVA)-induced food allergy. Administration of P5 significantly suppressed the oral OVA challenge-induced anaphylactic response and rectal temperature decline, and reduced diarrhea symptoms. Moreover, P5 also significantly inhibited the secretion of IgE, Th2 cytokines (interleukin (IL)-4, IL-5, IL-10, and IL-13), and Th17 cytokines (IL-17), which were increased in mice with OVA-induced food allergy, and induced generation of CD4+Foxp3+ regulatory T cells. These results revealed that P5 may have applications as a preventive agent against food allergy.
Keywords
Food allergy; probiotics; Th1/Th2 balance; IgE suppression; Treg induction;
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