Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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)
  • Received : 2017.08.24
  • Accepted : 2017.11.06
  • Published : 2018.01.28
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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

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