Pediococcus acidilactici Strain Alleviates Gluten-Induced Food Allergy and Regulates Gut Microbiota in Mice

Abstract

Wheat flour, the most important source of food globally, is also one of the most common causative agents of food allergy. Wheat gluten protein, which accounts for 80% of the total wheat protein, is a major determinant of important wheat-related disorders. In this study, the effects of Pediococcus acidilactici XZ31 against gluten-induced allergy were investigated in a mouse model. The oral administration of P. acidilactici XZ31 attenuated clinical and intestinal allergic responses in allergic mice. Further results showed that P. acidilactici XZ31 regulated Th1/Th2 immune balance toward Th1 polarization, which subsequently induced a reduction in gluten-specific IgE production. We also found that P. acidilactici XZ31 modulated gut microbiota homeostasis by balancing the Firmicutes/Bacteroidetes ratio and increasing bacterial diversity and the abundance of butyrate-producing bacteria. Specifically, the abundance of Firmicutes and Erysipelotrichaceae is positively correlated with concentrations of gluten-specific IgE and may act as a fecal biomarker for diagnosis. The evidence for the role of P. acidilactici XZ31 in alleviating gluten-induced allergic responses sheds light on the application of P. acidilactici XZ31 in treating wheat allergy.

Diet‐microbiota crosstalk and immunity to helminth infection

“…95 Moreover, administration of Lactobacillus taiwanensis to mice inhibits the expression of immunity to H. polygyrus, by promoting a strong Treg response. 96 Thus, interactions between probiotic bacteria and the immune system seem to impair anti-helminth immunity in many models, which is perhaps consistent with the effects described for some probiotics in suppressing symptoms of allergy and asthma [97][98][99] . Moreover, these results may imply that prebiotic dietary components that stimulate the production of lactobacilli or related bacteria may also have a similar attenuating effect on the type-2 response, with clear implications for probiotic supplementation in areas of helminth endemicity.…”

Effects of hazelnut protein isolate-induced food allergy on the gut microenvironment in a BALB/c mouse model

“…The levels of HPI-specific IgE (sIgE), HPI-sIgG2a were determined as described. 24 In brief, microplates were coated with 100 μL HPI (100 μg mL −1 ) overnight at 4 °C and blocked with 1% BSA/PBS at 37 °C for 1 h. After washing, 100 μL serum (diluted to 1 : 5 for IgE test, 1 : 500 for IgG2a test) were added and incubated at 37 °C for 2 h. Then, the HRP-conjugated goat anti-mouse (diluted to 1 : 2000 for IgE and IgG2a measurement) were added and incubated for 1 h at 37 °C. Terminated with H 2 SO 4 after reaction with TMB addition and the results were tested at 450 nm.…”

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

“…The levels of gluten sIgA, sIgG2a and sIgE were determined as previously described. 13 In brief, microplates were coated with 100 μL of gluten (10 μg mL −1 ) overnight at 4 °C and blocked with 1% BSA/PBS at 37 °C for 1 h. After washing, 100 μL of serum (diluted to 1:10 for sIgE test; 1:500 for sIgG2a and sIgA test) was added and incubated at 37 °C for 2 h. Then, HRP-conjugated goat anti-mouse (diluted to 1:10 000 for sIgA measurement, 1:2000 for sIgG2a and sIgE; Abcam, Cambridge, MA, USA) was added and incubated for 1 h at 37 °C. Termination was with H 2 SO 4 after reaction with TMB addition and the results were determined at 450 nm.…”

“…4,11 Specifically, it has been reported that probiotics alleviate food allergy by inhibiting the production of antigen-specific immunoglobulin E (sIgE) and inflammatory cytokines, modulating the balance of Th1/Th2, strengthening the intestinal barrier and restoring gut microbiota composition. 12,13 With the function of ameliorating gut microbiota and regulating short-chain fatty acid (SCFA) metabolism, L. paracasei has been intensively explored and shown to have multiple beneficial anti-inflammation effects on allergic rhinitis, pollen allergy, ⊎-lactoglobulin allergy, as well as chronic allergy status. 14 As investigated in our previous research, 15 L. paracasei AH2 isolated from traditionally homemade sourdough in Anhui province of China showed a potential to reduce the immune reactivity of wheat protein by in vitro evaluation.…”

“…In addition to oral immunotherapy, sublingual immunotherapy, epicutaneous immunotherapy and subcutaneous immunotherapy, 9,10 emerging evidence has shown that several probiotic strains, mainly Lactobacillus and Bifidobacterium , can regulate host immune system or intestinal homeostasis, resulting in the effective relief of allergic reaction 4,11 . Specifically, it has been reported that probiotics alleviate food allergy by inhibiting the production of antigen‐specific immunoglobulin E (sIgE) and inflammatory cytokines, modulating the balance of Th1/Th2, strengthening the intestinal barrier and restoring gut microbiota composition 12,13 …”