Strain Alleviates Gluten-Induced Food Allergy and Regulates Gut Microbiota in Mice.

Wheat flour, the most important source of food globally, is also one of the most common causative agents of food allergy. Wheat gluten protein, which accounts for 80% of the total wheat protein, is a major determinant of important wheat-related disorders. In this study, the effects of against gluten-induced allergy were investigated in a mouse model. The oral administration of attenuated clinical and intestinal allergic responses in allergic mice. Further results showed that regulated Th1/Th2 immune balance toward Th1 polarization, which subsequently induced a reduction in gluten-specific IgE production. We also found that modulated gut microbiota homeostasis by balancing the / ratio and increasing bacterial diversity and the abundance of butyrate-producing bacteria. Specifically, the abundance of and is positively correlated with concentrations of gluten-specific IgE and may act as a fecal biomarker for diagnosis. The evidence for the role of in alleviating gluten-induced allergic responses sheds light on the application of in treating wheat allergy.