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

• Published in: Journal of microbiology and biotechnology Vol. 28; no. 1; pp. 65 - 76
• Main Authors: Shin, Hee-Soon, Eom, Ji-Eun, Shin, Dong-Uk, Yeon, Sung-Hum, Lim, Seong-Il, Lee, So-Young
• Format: Journal Article
• Language: Korean
• Published: 한국미생물생명공학회 31.01.2018
• Subjects: Food allergy; IgE suppression; probiotics; Th1/Th2 balance; Treg induction; Treg induction; Food allergy; IgE suppression; Th1/Th2 balance; probiotics
• ISSN: 1017-7825; 1738-8872

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.