Modulation of gut immune response by probiotic fermented milk consumption to control IgE in a respiratory allergy model

Abstract

Allergies are a world increasing health issue and most treatments are oriented to alleviate symptoms. Probiotics have several health benefits including the improvement of the immune system. In previous work we found that consumption of commercial probiotic fermented milk (PFM) significantly reduced specific-immunoglobulin (Ig) E in serum and lungs by increasing specific-IgG and controlled allergic response to ovalbumin (OVA) in an adult mouse respiratory allergy model. Here we continued our study determining the mechanism triggered in the gut by the PFM ingestion that influenced the results previously reported. Five groups of BALB/c mice were assessed: normal-control, basal (drinks PFM five days without OVA sensitisation), sensitisation-control (no PFM intake), previous and continuous-PFM administration. Allergen administration: 3 OVA injections (1% in PBS) followed by aerosols exposure for 7 days. We determined total secretory-IgA and cytokines in small intestine (SI) fluid; CD11b+, CD103+, IgA+ cells and cytokine producing cells in SI tissue. In lungs we analysed co-expression of CD4/interferon (IFN)-γ or CD4/interleukin (IL)-10, IgE+ cells and IL-12 production. Results: continuous intake of PFM increased the expression of CD103 marker and decreased CD11b and pro-inflammatory cytokines. Coexpression of CD4/IFN-γ was confirmed in lungs of animals that consumed PFM continuously. This group had a lower count of IgE+ cells and a higher concentration of IL-12. The consumption of PFM reinforces the mucosal barrier by increasing IgA+ cells and induces signalling from the intestine to the lungs by increasing the expression of CD103+ dendritic cells related to regulatory mechanisms. The results found in this work together with those previously reported demonstrated that the intake of PFM induces a clear balance towards the Th1 response, preventing the Th2 allergic response by controlling the previously reported IgE level. According to our model, the intake of PFM could be a good strategy to alleviate the development of allergies.

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

“…The beneficial effects related to probiotic intake by humans are many, such as reduction of the risk of diabetes (Wang et al., 2020), cardiovascular diseases (Vasquez et al., 2020), Crohn's disease (Lichtenstein et al., 2016), ulcerative colitis (Sandes et al., 2020), gastrointestinal disorders (Naseer et al., 2020), urogenital disease (Akgül & Karakan, 2018), liver diseases (Behrouz et al., 2020), and different types of cancer (Sieow et al., 2021). Furthermore, they can improve lactose intolerance (Masoumi et al., 2021), infection, allergies, immune system (Velez et al., 2021), respiratory infections (Robinson, 2018), oral health (Selvarajan et al., 2020), dermatitis (Kim et al., 2020), viral infections (Lopez‐Santamarina et al., 2021), physical activity (Jäger et al., 2020), among others.…”

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

“…cremoris, and Streptococcus salivarius are used for the production of fermented dairy products [19,20]. The health benefits offered by LAB can be nutritional and/or therapeutic, including vitamin production, allergies, and immunoregulation [21]; relief of lactose intolerance symptoms [22]; reduction in the risk of Crohn's disease [23] and diabetes [24]; or even anti-cancer properties [25].…”

Raw milk kefir: microbiota, bioactive peptides, and immune modulation

“…Then IgE specifically binds to a high-affinity Fc receptor on the surface of mast cells or basophils that binds to allergen epitopes and triggers the release of inflammatory mediators and as a result the induction of food allergic symptoms. Although the effects of milk fermentation have been studied (60)(61)(62), only one study describes kefir related effects on food sensitisation. Hong et al showed suppression of IgE production and modulation of the T-cell compartment in LAB, Lactobacillus kefiranofaciens M1 treated mice (63).…”