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J Microbiol Biotechnol. 2018 Jan 28;28(1):65-76. doi: 10.4014/jmb.1708.08051.

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

Author information

1
Research Group of Gut Microbiome, Korea Food Research Institute, Wanju 55365, Republic of Korea.
2
University of Science and Technology (UST), Daejeon 34113, Republic of Korea.
3
Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 16419, Republic of Korea.
4
Botanical Drug Research Team, Huons, Sugnnam 13486, Republic of Korea.

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; IgE suppression; Th1/Th2 balance; Treg induction; probiotics

PMID:
29121702
DOI:
10.4014/jmb.1708.08051
[Indexed for MEDLINE]
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