卵清蛋白
腹泻
食物过敏
肠道菌群
口服
免疫学
过敏
医学
口服耐受性
药理学
入射(几何)
生理学
食物过敏原
鸡蛋过敏
免疫系统
生物
肠道菌群
免疫耐受
作者
Shan Zhang,Qiang Shi,Yuhong Wu,Xiao Chen,Jingjing Li,Pingduo Chen,Yong Wu,Xin Li,Shuangyan Zheng,Jie Zhang,Zhongliang Wang,Hongbing Chen
标识
DOI:10.1021/acs.jafc.5c09864
摘要
Food allergy (FA), triggered by specific dietary allergens, is a growing global concern regarding public health and food safety. Our previous studies suggest that early exposure to certain allergenic proteins can lower FA risk, but the dose-response relationship remains unclear. In this study, BALB/c mice received 0.1-10 mg of ovalbumin (OVA) by gavage before sensitization. 0.1 mg of OVA failed to prevent FA, with a diarrhea incidence of 75%. In contrast, 1 mg of OVA provided partial protection, reducing the diarrhea incidence to 25%, while 5 or 10 mg of OVA fully prevented allergic reactions. Besides, higher OVA doses better suppressed Th2 polarization and increased tolerogenic cDC1 cell frequencies. Importantly, 5 mg of OVA restored gut microbial diversity and ameliorated metabolic dysregulation, while lower doses showed no significant improvement compared to the FA group. Overall, the OVA pretreatment prevents FA in a dose-dependent manner by modulating gut microbiota and metabolism.
科研通智能强力驱动
Strongly Powered by AbleSci AI