College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, People's Republic of China.
Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China.
J Food Biochem. 2022 Oct;46(10):e14297. doi: 10.1111/jfbc.14297. Epub 2022 Jul 2.
Increasing evidence indicates that intestinal microecological imbalances are strongly associated with food allergen intolerance. This study investigated the effect of olive oil on food allergy susceptibility and intestinal microecology based on an ovalbumin (OVA)-sensitized mouse model. The results indicated that the allergic symptoms of sensitized mice were alleviated when they were supplemented with olive oil at 1-3 g/kg per day for 7 weeks. Intestinal epithelium observation showed repaired ileum villi and upregulated tight junction (TJ) protein expression. Furthermore, the levels of the cytokines (e.g., IL-10) secreted by regulatory T cells were increased, whereas T helper 2 (Th2) cell-associated factors were decreased in lamina propria. Furthermore, 16S rRNA sequencing indicated reduced Burkholderiaceae and increased Clostridiaceae in the intestinal microflora. The results suggest that an olive oil-enriched diet may effectively prevent food allergies by regulating the intestinal microecological balance. PRACTICAL APPLICATIONS: Recent studies emphasized that intestinal ecological imbalance, including intestinal immunity and microflora structure, plays an important role in affecting the occurrence and development of food allergy. The present results implied that olive oil, one of the main components of the Mediterranean diet, can effectively ameliorate the symptoms of OVA-induced food allergy by regulating intestinal microecological homeostasis. Therefore, dietary supplementation with olive oil may be an effective strategy for preventing food allergies.
越来越多的证据表明，肠道微生态失衡与食物过敏原不耐受密切相关。本研究基于卵清蛋白（OVA）致敏小鼠模型，探讨了橄榄油对食物过敏易感性和肠道微生态的影响。结果表明，在 7 周内每天以 1-3 g/kg 的剂量给致敏小鼠补充橄榄油可缓解过敏症状。肠道上皮观察显示回肠绒毛修复，紧密连接（TJ）蛋白表达上调。此外，调节性 T 细胞分泌的细胞因子（如 IL-10）水平增加，而固有层中 T 辅助 2（Th2）细胞相关因子减少。此外，16S rRNA 测序表明肠道微生物群中 Burkholderiaceae 减少，Clostridiaceae 增加。结果表明，富含橄榄油的饮食可能通过调节肠道微生态平衡有效预防食物过敏。实际应用：最近的研究强调，肠道生态失衡，包括肠道免疫和微生物群结构，在影响食物过敏的发生和发展方面起着重要作用。本研究结果表明，橄榄油作为地中海饮食的主要成分之一，通过调节肠道微生态平衡，可有效改善 OVA 诱导的食物过敏症状。因此，膳食补充橄榄油可能是预防食物过敏的有效策略。
