Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Institute of Innovation in the Dairy Industry, Kormoranów 1 Str., 11-700 Mrągowo, Poland.
Nutrients. 2020 Nov 4;12(11):3390. doi: 10.3390/nu12113390.
There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow's milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with and/or strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM-basic, or YM-LB-enriched with and ) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.
目前针对牛奶过敏尚无有效的治疗方法。乳酸菌（LAB）和益生菌在预防过敏相关疾病方面的作用仍在研究中。本研究旨在评估酸奶饮料在牛奶过敏（CMA）管理中的免疫调节和治疗潜力。我们通过竞争性 ELISA 分析比较了 27 种用不同基础酸奶培养物或用 和/或 菌株富集的酸奶培养物发酵的酸奶饮料中α-酪蛋白（α-CN）、β-酪蛋白（β-CN）、κ-酪蛋白（κ-CN）、α-乳白蛋白（α-LA）和β-乳球蛋白（β-LG）的免疫反应性。选择抗原性最低的饮料作为 CMA 治疗的变应原。BALB/c 小鼠通过腹腔注射含铝佐剂的α-CN+β-LG 混合物进行致敏，并给予递增剂量的选定低免疫原性饮料（YM-基础或用 和 富集的 YM-LB）以诱导耐受。给予牛奶或磷酸盐缓冲盐水（PBS）的小鼠作为对照。与牛奶相比，饮料中蛋白质的免疫反应性因应用于发酵的细菌组合而异。只有少数组合在降低免疫反应性方面具有协同作用。选定的低免疫原性饮料刺激过敏小鼠产生 Th2 向 Th1 反应的表型并获得耐受，并且 YM-LB 饮料的效果更大，在长期干预性喂养期间，该饮料强烈增加了调节细胞因子（即 IL-10 和 TGF-β）和 IgA 的分泌，并降低了 IL-4、IgE 和抗（α-CN+β-LG）IgG 的分泌。研究揭示了酸奶细菌改变牛奶蛋白致敏性的效力存在差异，需要对其进行严格选择，以获得适合过敏患者的安全产品。具有较低抗原性的 YM-LB 饮料可能是用于 IgE 介导的 CMA 免疫治疗的变应原源，但需要进一步的临床或志愿者研究。
