Food allergy is a pathological condition that can lead to hives, swelling, gastrointestinal distress, cardiovascular and respiratory compromise, and even anaphylaxis. The lack of treatment resources emphasizes the necessity for new therapeutic strategies, and in this way, probiotics has been pointed out as an alternative, especially because of its immunomodulatory properties. The goal of this study was to evaluate the probiotic effect of Bifidobacterium longum subsp. longum 5 (BL5) in a murine model of ovalbumin (OVA) food allergy, as well as to investigate the effect of the dose and viability of the bacteria on the proposed model. For this purpose, the probiotic effect was assessed by clinical, immunological, and histological parameters in mice treated or not with the BL5 and sensitized or not with OVA. Oral administration of BL5 prevented weight loss and reduced serum levels of IgE anti-OVA and of sIgA in the intestinal fluid. Also, it reduced the intestinal permeability, proximal jejunum damage, recruitment of eosinophils and neutrophils, and levels of eotaxin-1, CXCL1/KC, IL4, IL5, IL6, IL13, and TNF. Furthermore, the treatment was able to increase the levels of IL10. Investigating different doses administered, the level of 10 CFU showed the best results in terms of protective effect. In addition, the administration of the inactivated bacteria did not present any beneficial effect. Results demonstrate that BL5 promotes a systemic immunomodulatory protective effect in a murine model of food allergy that depends on the dose and viability of the bacteria, suggesting its use as probiotic in such disease.
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http://dx.doi.org/10.1007/s12602-021-09846-9 | DOI Listing |
Eur Ann Allergy Clin Immunol
January 2025
Division of Allergy and Immunology, Department of Pediatrics, Marmara University, School of Medicine, Istanbul, Turkey.
Children with milk and egg allergies have outcomes in which, three-quarters are tolerant to baked forms of the allergenic food. Identifying predictors of tolerance to baked foods for IgE-mediated immediate-type reactions may guide the early introduction of baked allergens to diet and tolerance development. This study explores factors associated with early tolerance to baked foods.
View Article and Find Full Text PDFAm J Gastroenterol
January 2025
Kennth C. Griffin Esophageal Center, Division of Gastroenterology and Hepatology, Northwestern University Feinberg School of Medicine, Chicago, Illinois, USA.
Eosinophilic esophagitis (EoE) is a chronic immune-mediated disease of the esophagus. It is diagnosed in the setting of symptoms of esophageal dysfunction and an eosinophilic predominant infiltrate in the esophagus. The condition is rapidly increasing in incidence and prevalence and is commonly encountered in gastroenterology and allergy practices, emergency departments, and primary care settings.
View Article and Find Full Text PDFActa Gastroenterol Belg
January 2025
Pediatric gastroenterology, Ghent university hospital, Ghent, Belgium.
Eosinophilic esophagitis (EoE) is a chronic disorder characterized by eosinophilic inflammation of the oesophagus triggered by food allergens and possibly aeroallergens. We present a boy with the diagnosis of EoE at the age of 4 years and the disease responded to topical steroids. When he turned 7 years old he had the concomitant diagnose of grass pollen allergy.
View Article and Find Full Text PDFFood Funct
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Whey protein (WP) contains two major allergenic proteins, α-lactalbumin and β-lactoglobulin, which significantly impact its incorporation and application in food products. Current research primarily focuses on the dynamic changes in allergenicity during the processing of individual protein components. To simulate realistic conditions in food processing, this study aims to investigate the effect of polyphenol oxidase cross-linking on the allergenicity of complex protein matrices.
View Article and Find Full Text PDFYonsei Med J
January 2025
Department of Internal Medicine, Kangwon National University School of Medicine, Chuncheon, Korea.
Screening tests for specific immunoglobulin E (sIgE) to food allergens, such as the multiple allergen simultaneous test (MAST), are widely used in patients with suspected food allergies in South Korea. We evaluated whether MAST could effectively screen wheat-dependent exercise-induced anaphylaxis (WDEIA) and α-gal syndrome (AGS). We retrospectively reviewed patients with WDEIA and AGS diagnosed with unequivocal history and positive sIgE results for omega-5 gliadin and α-gal using ImmunoCAP, respectively.
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