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KMID : 0545120180280010065
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Journal of Microbiology and Biotechnology
2018 Volume.28 No. 1 p.65 ~ p.76
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Preventive Effects of a Probiotic Mixture in an Ovalbumin-Induced Food Allergy Model
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Shin Hee-Soon
Eom Ji-Eun
Shin Dong-Uk
Yeon Sung-Hum
Lim Seong-Il
Lee So-Young
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Abstract
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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.
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KEYWORD
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Food allergy, probiotics, Th1/Th2 balance, IgE suppression, Treg induction
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