title: Lactobacillus casei strain Shirota suppresses serum immunoglobulin E and immunoglobulin G1 responses and systemic anaphylaxis in a food allergy model.
abstract: BACKGROUND
  Our previous study using allergen-sensitized murine splenocyte cultures has shown that Lactobacillus casei strain Shirota (LcS), a lactic acid bacterium widely used as a starter for fermented milk products, suppresses IgE production through promoting a dominant Th1-type response mediated by IL-12 induction.
  
  
  OBJECTIVE
  We tried to evaluate the ability of LcS to suppress both IgE response and allergic reactions in vivo using a food allergy model with ovalbumin-specific T cell receptor transgenic (OVA-TCR-Tg) mice.
  
  
  METHODS
  The ability of heat-killed LcS to induce IL-12 in serum was tested. OVA-TCR-Tg mice were fed a diet containing OVA for 4 weeks and injected with LcS intraperitoneally three times in the first week of this period. Cytokine and antibody secretion by splenocytes, and serum IgE and IgG1 responses were examined. The inhibitory effect of LcS on systemic anaphylaxis induced by intravenous challenge of OVA-fed OVA-TCR-Tg mice with OVA was also tested.
  
  
  RESULTS
  Intraperitoneal injection of LcS induced an IL-12 response in the serum of OVA-TCR-Tg mice. In the food allergy model, LcS administration skewed the pattern of cytokine production by splenocytes toward Th1 dominance, and suppressed IgE and IgG1 secretion by splenocytes. The ability of LcS to modulate cytokine production was blocked by anti-IL-12 antibody treatment. LcS also inhibited serum OVA-specific IgE and IgG1 responses and diminished systemic anaphylaxis.
  
  
  CONCLUSIONS
  LcS administration suppresses IgE and IgG1 responses and systemic allergic reactions in a food allergy model, suggesting a possible use of this lactic acid bacterium in preventing food allergy.
authors.affiliation: Yakult Central Institute for Microbiological Research, Kunitachi, Tokyo, Japan. kanshida@yakult.co.jp
authors.forename: K
authors.initials: K
authors.lastname: Shida
authors.forename: R
authors.initials: R
authors.lastname: Takahashi
authors.forename: E
authors.initials: E
authors.lastname: Iwadate
authors.forename: K
authors.initials: K
authors.lastname: Takamizawa
authors.forename: H
authors.initials: H
authors.lastname: Yasui
authors.forename: T
authors.initials: T
authors.lastname: Sato
authors.forename: S
authors.initials: S
authors.lastname: Habu
authors.forename: S
authors.initials: S
authors.lastname: Hachimura
authors.forename: S
authors.initials: S
authors.lastname: Kaminogawa
mesh_terms: D000707:Anaphylaxis / Q000517:prevention & control*; D000818:Animals; D000906:Antibodies / Q000494:pharmacology; D002478:Cells, Cultured; D016207:Cytokines / Q000096:biosynthesis; D005512:Food Hypersensitivity / Q000276:immunology*; D019672:Genes, T-Cell Receptor; D007073:Immunoglobulin E / Q000096:biosynthesis / Q000097:blood*; D007074:Immunoglobulin G / Q000096:biosynthesis / Q000097:blood*; D018664:Interleukin-12 / Q000037:antagonists & inhibitors / Q000097:blood / Q000276:immunology; D007780:Lacticaseibacillus casei; D008297:Male; D051379:Mice; D008807:Mice, Inbred BALB C; D008822:Mice, Transgenic; D010047:Ovalbumin / Q000276:immunology; D010446:Peptide Fragments / Q000276:immunology; D013154:Spleen / Q000166:cytology / Q000276:immunology; D018417:Th1 Cells / Q000276:immunology
chemical_list: D000906:Antibodies; D016207:Cytokines; D007074:Immunoglobulin G; C111390:OVA 323-339; D010446:Peptide Fragments; D018664:Interleukin-12; D007073:Immunoglobulin E; D010047:Ovalbumin