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食物生产加工与营养(英文) 2020年第1期2卷 33-40页

作者： Hiroaki Kanouchi Kaustav Majumder Hiroshi Shibata Yoshinori Mine Department of Food Science University of GuelphGuelphOntario N1G 2W1Canada Present Address:Department of Clinical Nutrition Osaka Prefecture University3-7-30Habikino-cityOsaka 583-8555Japan Present Address:Food Science and Technology Department University of NebraskaLincolnNE 68528USA Institute for Health Care Science Suntory Wellness Limited8-1-1 SeikadaiSeika-choSoraku-gunKyoto 619-0284Japan

Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions.The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84(S-PT84)and Rubus suavissimus leaf extract(RSLE)against egg ovomucoid(OVM)-uptake in lipopolysaccharide(LPS)-induced increased gut-permeability mice model of food allergy.Six-eight weeks old,female C57BL6 mice were continuously fed with LPS(300μg/kg BW),for 3 months to increase gut permeability.Reduction in the expression of sealing claudin-4,increase in the expression of pore-forming claudin-2,and increase in D-mannitol absorption into the blood plasma in the LPS treated groups suggested the increase in gut permeability after LPS treatment.The oral administration of major egg allergen,OVM,after LPS intervention,significantly increased the plasma mast cell protease-1 and OVMspecific IgE compared to the negative control group.These results indicated that continuous LPS intervention developed OVM-induced food allergy.However,both the treatment of S-PT84 and RSLE suppressed the claudin-2 expression and the gut permeability induced by LPS.Furthermore,S-PT84 and RSLE treatment also reduced the plasma mast cell protease-1 and OVM-specific IgE,indicating the potential beneficial effect against LPS intervention developed OVM-induced food allergy.These findings suggest that S-PT84 and RSLE ameliorated LPS induced gut permeability and food allergic reactions.

关键词： Gastro-intestinal tract gut-permeability Food allergy Tight junction Claudin-2 Lipopolysaccharide Ovomucoid Rubus suavissimus Lactobacillus pentosus

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