%0 Journal Article
%T Effects of Lactobacillus rhamnosus GG supplementation on cow's milk allergy in a mouse model
%A Cin L Thang
%A Bushansingh Baurhoo
%A Joyce I Boye
%A Benjamin K Simpson
%A Xin Zhao
%J Allergy, Asthma & Clinical Immunology
%D 2011
%I BioMed Central
%R 10.1186/1710-1492-7-20
%X LGG supplemented mice were either sensitized orally with CMP and cholera toxin B-subunit (CTB) as adjuvant, or intraperitoneally (IP) with CMP but without the adjuvant. Mice were then orally challenged with CMP and allergic responses were accessed by monitoring hypersensitivity scores, measuring the levels of CMP-specific immunoglobulins (IgG1, IgG2a and IgG) and total IgE from sera, and cytokines (IL-4 and IFN-¦Ã) from spleen lysates.Sensitization to CMP was successful only in IP sensitized mice, but not in orally sensitized mice with CMP and CTB. Interestingly, LGG supplementation appeared to have reduced cow's milk allergy (CMA) in the IP group of mice, as indicated by lowered allergic responses.Adjuvant-free IP sensitization with CMP was successful in inducing CMA in the Balb/C mice model. LGG supplementation favourably modulated immune reactions by shifting Th2-dominated trends toward Th1-dominated responses in CMP sensitized mice. Our results also suggest that oral sensitization by the co-administration of CMP and CTB, as adjuvant, might not be appropriate to induce CMA in mice.Cow's milk allergy (CMA), an immunologically mediated reaction to cow's milk proteins [1], is one of the most prevalent human food-borne allergies, particularly in infants and young children. In North America, incidence of CMA is estimated at 2.5% in children and about 1% in adults with a 75% outgrowing rate at 16 years of age [2]. Milk protein comprises a mixture of multiple proteins, including whey (such as ¦Â-lactoglobulin, ¦Á-lactalbumin and bovine serum albumin) and casein (such as ¦Á-S1-, ¦Á-S2-, ¦Â-, ¦Ê-, and ¦Ã-caseins) proteins. Hypersensitivity reactions may occur upon exposure to a single or multiple milk protein(s). Numerous attempts have been made to reduce or eliminate the allergenicity of milk proteins. Of these attempts, most have focussed on two approaches: to alter the structure and property of milk proteins through thermal treatments, biochemical processes (enzymatic digestio
%U http://www.aacijournal.com/content/7/1/20