Neonatal mono-colonization of germ-free mice with<i>Lactobacillus casei</i>enhances casein immunogenicity after oral sensitization to cow's milk

Maiga, M.A.; Morin, Stéphanie; Bernard, Hervé; Rabot, Sylvie; Adel‐Patient, Karine; Hazebrouck, Stéphane

doi:10.1002/mnfr.201600862

Cited by 13 publications

(6 citation statements)

References 41 publications

(62 reference statements)

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“…Neonatal monocolonization of germ-free mice by Lactobacillus casei BL2 modulated the allergic sensitization to cow's milk proteins. Lactobacillus-casei-colonized mice developed higher casein-specific IgG responses because of casein hydrolysis by Lactobacillus casei into immunogenic peptides [89]. Similar results were reported by other authors who observed decreased of concentrations of IgE, IL-4, and IL-13 following administration of Bifidobacterium infantis CGMCC313-2 in BLG-sensitized mice [90].…”

Section: Probioticssupporting

confidence: 83%

Gut Microbiome Modulation for Preventing and Treating Pediatric Food Allergies

Costanzo

Carucci

Canani

et al. 2020

IJMS

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The increasing prevalence and severity of pediatric food allergies (FA) demands innovative preventive and therapeutic strategies. Emerging evidence suggests a pivotal role for the gut microbiome in modulating susceptibility to FA. Studies have demonstrated that alteration of gut microbiome could precede FA, and that particular microbial community structures early in life could influence also the disease course. The identification of gut microbiome features in pediatric FA patients is driving new prevention and treatment approaches. This review is focused on the potential role of the gut microbiome as a target for FA prevention and treatment.

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Section: Probioticssupporting

confidence: 83%

Gut Microbiome Modulation for Preventing and Treating Pediatric Food Allergies

Costanzo

Carucci

Canani

et al. 2020

IJMS

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“…The probiotics with the ability to protect against food allergy are mostly Lactobacillus and Bifidobacterium . [ 17–25 ] Lactobacillus case i Zhang (LcZ) is a probiotic strain isolated from traditionally homemade koumiss in Inner Mongolia of China that has been intensively studied and shows various beneficial health effects such as anti‐inflammation, anti‐oxidation effects, stimulating lipid metabolism, and ameliorating intestinal microflora. [ 26–31 ] However, the application of the versatile probiotic in alleviating food allergy is limited, and the potential efficiency and underlying mechanisms are unclear.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Xie

Wang

et al. 2020

Molecular Nutrition Food Res

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Scope: Shellfish allergy is an important cause of food allergy, and tropomyosin (TM) is the major allergen within shellfish. Probiotics are safe bacteria that benefit host health and nutrition and is proposed as a novel approach for treating immunological diseases, including food allergies. Methods and results: The probiotic strain Lactobacillus casei Zhang (LcZ) isolated from koumiss is investigated for its capacity to modulate food allergyinduced by TM in BALB/c mice. Oral administration of LcZ attenuated allergy symptoms and intestinal epithelial damage. Furthermore, flow cytometry, real-time quantitative PCR, and ELISA demonstrated that LcZ administration altered the development and function of dendritic cells (DCs), T cells, and B cells, finally resulting in the change of TM-specific antibody isotypes into a tolerogenic pattern. Moreover, an in vitro spleen cell culture model reveals that LcZ directly modulates regulatory tolerogenic DC and T cell development, dependent on the activation of the nuclear factor kappa B (NF-B) signaling pathway. Conclusion: This work indicates the ability of LcZ to alleviate TM-induced food allergy and demonstrates the involvement of the tolerogenic immune cells and NF-B signaling pathway, indicating LcZ to be a potential immunomodulator and immunotherapy assistor.

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“…Oral treatment with C. butyricum significantly ameliorated anaphylaxis symptoms and increased sIgA and FoxP3 + Treg cells in the spleen from BLG-sensitized mice (150). Neonatal monocolonization of germ-free mice by L. casei BL2 modulated the allergic sensitization to cow's milk proteins, developed higher IgG responses against caseins, elicited by L. casei hydrolysed insoluble caseins into soluble immunogenic peptides (152). Similar results were obtained by others who observed a decrease of concentrations of IgE, IL-4, and IL-13 following administration of B. infantis CGMCC313-2 in BLG-sensitized mice (153).…”

Section: Introductionmentioning

confidence: 99%

Gut Microbiome as Target for Innovative Strategies Against Food Allergy

et al. 2019

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The dramatic increase in food allergy prevalence and severity globally requires effective strategies. Food allergy derives from a defect in immune tolerance mechanisms. Immune tolerance is modulated by gut microbiota function and structure, and microbiome alterations (dysbiosis) have a pivotal role in the development of food allergy. Environmental factors, including a low-fiber/high-fat diet, cesarean delivery, antiseptic agents, lack of breastfeeding, and drugs can induce gut microbiome dysbiosis, and have been associated with food allergy. New experimental tools and technologies have provided information regarding the role of metabolites generated from dietary nutrients and selected probiotic strains that could act on immune tolerance mechanisms. The mechanisms are multiple and still not completely defined. Increasing evidence has provided useful information on optimal bacterial species/strains, dosage, and timing for intervention. The increased knowledge of the crucial role played by nutrients and gut microbiota-derived metabolites is opening the way to a post-biotic approach in the stimulation of immune tolerance through epigenetic regulation. This review focused on the potential role of gut microbiome as the target for innovative strategies against food allergy.

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Neonatal mono-colonization of germ-free mice withLactobacillus caseienhances casein immunogenicity after oral sensitization to cow's milk

Abstract: Neonatal mono-colonization by L. casei BL23 modulated the allergic sensitization toward food antigens. Furthermore, our data suggest that casein-specific humoral responses in LC mice were enhanced because of casein hydrolysis by L. casei into immunogenic peptides.

Cited by 13 publications

References 41 publications

Gut Microbiome Modulation for Preventing and Treating Pediatric Food Allergies

Gut Microbiome Modulation for Preventing and Treating Pediatric Food Allergies

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Gut Microbiome as Target for Innovative Strategies Against Food Allergy

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