Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein

Anshu Yang; Yaru Liao; Jierui Zhu; Jie Zhang; Zhihua Wu; Xin Li; Ping Tong; Hongbing Chen; Shuixing Wang; Zhiyong Liu

Journal of Functional Foods (Dec 2021)

Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein

Anshu Yang,
Yaru Liao,
Jierui Zhu,
Jie Zhang,
Zhihua Wu,
Xin Li,
Ping Tong,
Hongbing Chen,
Shuixing Wang,
Zhiyong Liu

Affiliations

Anshu Yang: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China (A. Yang). Tel.: +86 791 88333529. Fax: +86 791 88333708.
Yaru Liao: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
Jierui Zhu: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
Jie Zhang: Experimental Animal Center, Jiangxi University of Chinese Medicine, Nanchang 330004, China
Zhihua Wu: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
Xin Li: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Ping Tong: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Hongbing Chen: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
Shuixing Wang: Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China (A. Yang). Tel.: +86 791 88333529. Fax: +86 791 88333708.
Zhiyong Liu: Experimental Animal Center, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China (A. Yang). Tel.: +86 791 88333529. Fax: +86 791 88333708.

Journal volume & issue: Vol. 87
p. 104858

Abstract

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Lactobacillus has been widely used in food due to its various beneficial functions and its effects on food allergies have also been reported. This study aimed to investigate the role of Lactobacillus in alleviating soybean allergy. Three strains with potential intervention in soybean allergy were screened by co-culture with mouse splenocytes in vitro. The BALB/c mice model of soybean sensitization was established to evaluate their anti-allergy effect. The results showed that the three selected strains alleviated the allergic symptoms of sensitized mice, reduced the levels of IgE, IgG, and IgG1 in serum, up-regulated the levels of interleukin (IL)-2, interferon-γ, and IL-10, and down-regulated the levels of IL-4, IL-6, and IL-17A. In addition, the three strains suppressed the expression of mast cells and promoted the proportion of regulatory T cells (Tregs). Thus, the three strains of Lactobacillus have potential as dietary supplements for the treatment of soybean allergy.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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