Lactiplantibacillus plantarum Mediated Tryptophan Metabolism to Alleviate Tropomyosin-induced Food Allergy.

IF 4.4 2区生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Probiotics and Antimicrobial Proteins Pub Date : 2026-05-05 DOI:10.1007/s12602-026-11039-1

Jing Ma, Pengyan Tong, Kang Yang, Yining Jia, Zhen Liu, Mengya Zhao, Jing Liu, Fangyu Long

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Abstract

Food allergy (FA) has become increasingly prevalent, affecting daily life. Probiotics alleviate FA by modulating immune-microbiome interactions. Nevertheless, the key metabolites and mechanisms by which L. plantarum alleviates FA remain unclear. In this study, L. plantarum demonstrated the ability to improve FA by modulating regulatory T/Th1/Th2 balance, modulating gut microbial composition, and regulating gut metabolites. Tropomyosin sensitization was associated with decreased levels of 5-hydroxyindole-3-acetic acid (5-HIAA) in cecum contents, a phenomenon also observed in the serum of FA mice and patients. In vitro experiments showed that tryptophan (Trp), tryptamine, tryptophol, kynurenine, 5-HIAA, and indole-3-acetamide inhibited RBL-2H3 cell degranulation; however, this inhibitory effect was attenuated by the aryl hydrocarbon receptor (AhR) antagonist CH223191. Moreover, in vivo results indicated that dietary supplementation with 5-HIAA or Trp downregulated IgE and cytokine levels in an AhR-dependent manner. This study provided evidence for the positive role of Trp metabolites in alleviating FA.

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植物乳杆菌介导色氨酸代谢减轻原肌球蛋白诱导的食物过敏。

食物过敏（FA）越来越普遍，影响着人们的日常生活。益生菌通过调节免疫-微生物组相互作用来缓解FA。然而，植物乳杆菌减轻FA的关键代谢物和机制尚不清楚。在本研究中，植物乳杆菌通过调节T/Th1/Th2平衡、调节肠道微生物组成和调节肠道代谢物来改善FA。原肌球蛋白致敏与盲肠内容物中5-羟基吲哚-3-乙酸（5-HIAA）水平降低有关，在FA小鼠和患者的血清中也观察到这种现象。体外实验表明，色氨酸（Trp）、色胺、色氨酸、犬尿氨酸、5-HIAA、吲哚-3-乙酰胺抑制RBL-2H3细胞脱粒；然而，芳烃受体（AhR）拮抗剂CH223191减弱了这种抑制作用。此外，体内实验结果表明，饲料中添加5-HIAA或色氨酸以ahr依赖的方式下调IgE和细胞因子水平。本研究为色氨酸代谢物在缓解FA中的积极作用提供了证据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY

CiteScore

11.30

自引率

6.10%

发文量

140

期刊介绍： Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.