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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.

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


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.


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

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