Synergistic effects of l-theanine and epigallocatechin gallate in alleviating ovalbumin allergy by regulating intestinal immunity through inhibition of mast cell degranulation

Abstract

Ovalbumin (OVA), a commonly consumed food protein, can cause severe allergies and intestinal immune disorders. L-theanine (LTA) and epigallocatechin gallate (EGCG) regulate intestinal immunity. However, it is unclear whether an...

Heat-killed Lactobacillus paracasei JY56 can relieve ovalbumin-induced food allergy via regulating immuno-inflammatory responses and gut microbiota

“…As shown in Fig 3C-D, serum levels of histamine and MMCP-1were significantly elevated in the OVA group of mice compared to the NC group (P < 0.05). It suggests that the challenge of OVA leads to the release of multiple allergic mediators, which is consistent with previous reports[16]. Compared with the OVA group, FA mice gavage with HK-L. paracasei JY56 showed a reduction in the serum levels of histamine and MMCP-1, in a dose-dependent manner.…”

“…Changes in body weight and allergic symptoms in mice are indicators of the success of a model establishment. FA may cause a decrease in body weight and a significant decrease in rectal temperature in mice and symptoms such as scratching, disheveled hair, drowsiness, reduced autonomous activities, asthma, and expiratory dyspnea [16].…”

Analysis of the Effects of Surfactants on Extracellular Polymeric Substances

“…The residual surfactant has an effect on the properties and metabolites of the microorganisms in the subsequent oil drive. There are many studies focusing on the effect of surfactant on cell products [4]. Based on the binding of EPS to cells, microbial EPS are usually categorized into soluble EPS (soluble macromolecules, colloids, and mucilage) and bound EPS (sheaths, capsule polymers, cohesive gels, loosely bound polymers, and attached organic matter).…”