Lactobacillus paracaseiAH2 isolated from Chinese sourdough alleviated gluten‐induced food allergy through modulating gut microbiota and promoting short‐chain fatty acid accumulation in a BALB/c mouse model

Abstract

BackgroundA large number of people worldwide suffer from gluten‐induced food allergy. As investigated by our previous research, Lactobacillus paracasei AH2 isolated from traditionally homemade sourdough in Anhui province of China showed the potential to reduce the immune reactivity of wheat protein by in vitro evaluation. However, whether the L. paracasei AH2 has a role in alleviating wheat allergy in vivo model and its underlying mechanisms have not been elucidated.ResultsIn this study, the alleviative effects of L. paracasei AH2 on gluten‐induced allergic response were evaluated. Compared with the gluten allergic mouse, L. paracasei AH2 suppressed anaphylaxis symptoms, gluten‐specific immunoglobulin E, histamine and interleukin‐4. Moreover, L. paracasei AH2 attenuated the splenomegaly and induced Th1 or Treg cells differentiation to modulate the Th1/Th2 immune balance toward Th1 polarization. Short chain fatty acids (SCFAs) levels were enhanced after L. paracasei AH2 supplementation, contributing to the allergy relief as well as reducing pH of colonic contents. The α and β diversities of the gut microbiota were modulated by L. paracasei AH2 with the increased relative abundance of Lacticaseibacillus and SCFAs producers (Faecalibaculum, Alloprevotella and Bacteroides genera), as well as decreased unfavorable Lachnospiraceae_NK4A136_group and Alistipes. Additionally, L. paracasei AH2 protected the intestinal barrier function by upregulating tight junctions and improved the antioxidant activities in serum.ConclusionOur findings indicate that L. paracasei AH2 could act as a potential probiotic for relieving wheat allergy by modulating the gut microbiota and elevating SCFAs levels.This article is protected by copyright. All rights reserved.

The top 100 most cited articles in the past 30 years of wheat allergy: a bibliometric analysis

“…This visual layout not only delineates the global research landscape in allergology but also elucidates the channels of information dissemination and thematic focuses prevalent in toptier literature. In contrast, despite a rising incidence of wheat allergy (WA) in China, as observed in our clinical practice (though not yet supported by epidemiological surveys), publications from China on this subject garner noticeably fewer citations, occasionally none (15,16). This disparity might be attributed to China's developing status and the consequent limited involvement of researchers from such countries, often a result of uneven global health resource allocation (17).…”