Fermented milk modulates immune systemic response and intestinal epithelial structure in Balb/c mice sensitized to bovine whey proteins
In epidemiological studies, cow’s milk protein allergy (CMPA) is the most prevalent allergy for infants or young children.This study was conducted to compare the effect of Soummam and Saifi fermented milks on mice sensiti-zed to whey protein (β –Lactoglobulin and α –Lactalbumin). During 28 days, the animals from the first and second lot received via an oral way the fer-mented milks. In a second period of time, mice from the first, second lots were sensitized via intraperitoneal way using β-Lg, mice from third and fourth lot were sensitized by α–Lactalbumin. The antigenecity was deter-mined by enzyme-linked immunosorbent assay (ELISA). Symptom scores were determined after in vivo challenge with β-Lg or α-Lac. Intestinal da-mage was evaluated by histological analysis. Analysis of the data revealed that the titers of anti-α-lactalbumin and anti-β-lactoglbulin IgG increased significantly in the positive control groups given Soummam and Saifi fer-mented milk (p <0.001). Moreover, in fermented milk-treated mice, signifi-cant clinical symptoms were observed. Analysis of histological sections re-vealed that fermented milk doesn’t reduce the microscopic lesions induced by β-Lg or α-Lac sensitzation. This study indicated that the administration of Soummam fermented milk can modulate effectively the immune response and protect the intestinal epithelium integrity.