Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein

Abstract

Lactobacillus has been widely used in food due to its various beneficial functions and its effects on food allergies have also been reported. This study aimed to investigate the role of Lactobacillus in alleviating soybean allergy. Three strains with potential intervention in soybean allergy were screened by co-culture with mouse splenocytes in vitro. The BALB/c mice model of soybean sensitization was established to evaluate their anti-allergy effect. The results showed that the three selected strains alleviated the allergic symptoms of sensitized mice, reduced the levels of IgE, IgG, and IgG1 in serum, up-regulated the levels of interleukin (IL)-2, interferon-γ, and IL-10, and down-regulated the levels of IL-4, IL-6, and IL-17A. In addition, the three strains suppressed the expression of mast cells and promoted the proportion of regulatory T cells (Tregs). Thus, the three strains of Lactobacillus have potential as dietary supplements for the treatment of soybean allergy.