Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow’s Milk Proteins and Tolerance Induction—In Vitro and In Vivo Studies
| Autor: | Ewa Fuc, Barbara Wróblewska, Anna Maria Ogrodowczyk, Ewa Wasilewska, Lidia Hanna Markiewicz, Dagmara Złotkowska, Anna Kaliszewska-Suchodoła |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Milk allergy Immunoglobulin E Lactobacillus plantarum Peyer's Patches chemistry.chemical_compound Food science Cecum Mice Inbred BALB C Nutrition and Dietetics biology cow’s milk allergy mouse model Caseins food and beverages 04 agricultural and veterinary sciences Milk Proteins Yogurt 040401 food science Lactic acid Tolerance induction Milk Cytokines Female desensitization Article 03 medical and health sciences Bifidobacterium lactis 0404 agricultural biotechnology Immune Tolerance medicine Animals Potency yogurt cultures Bacteria Probiotics Body Weight Feeding Behavior biology.organism_classification medicine.disease Gastrointestinal Microbiome Immunity Humoral Whey Proteins 030104 developmental biology chemistry Fermentation biology.protein Spleen Food Science |
| Zdroj: | Nutrients Volume 12 Issue 11 |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu12113390 |
| Popis: | There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow&rsquo s milk allergy (CMA) management. We compared immunoreactivity of &alpha casein (&alpha CN), &beta casein (&beta CN), &kappa casein (&kappa CN), &alpha lactalbumin (&alpha LA), and &beta lactoglobulin (&beta LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of &alpha CN + &beta LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM&mdash basic, or YM-LB&mdash enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-&beta and IgA and decreased IL-4, IgE, and anti-(&alpha LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required. |
| Databáze: | OpenAIRE |
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