同時(shí)，根據(jù)刊登于美國《國家科學(xué)院學(xué)報(bào)(Proceedings of the National Academy of sciences)》的報(bào)告，研究人員發(fā)現(xiàn)，在老鼠長(zhǎng)大后給予含有梭狀芽孢桿菌的益生菌，可能扭轉(zhuǎn)過敏情況。
美國芝加哥大學(xué)(University of Chicago)食物過敏教授、資深研究作者納格勒(Cathryn Nagler)表示：“諸如過度使用抗生素、高脂肪飲食、剖腹產(chǎn)、移除常見病原體、甚至是配方喂養(yǎng)，都會(huì)影響與我們共同演化出來的微生物。”
Commensal bacteria protect against food allergen sensitization
Andrew T. Stefka, Taylor Feehley, Prabhanshu Tripathi, Ju Qiu, Kathy McCoy,Sarkis K. Mazmanian, Melissa Y. Tjota, Goo-Young Seo, Severine Cao, Betty R. Theriault,Dionysios A. Antonopoulos, Liang Zhou, EuGENE B. Chang, Yang-Xin Fu and Cathryn R. Nagler
Environmentally induced alterations in the commensal microbiota have been implicated in the increasing prevalence of food allergy. We show here that sensitization to a food allergen is increased in mice that have been treated with antibiotics or are devoid of a commensal microbiota. By selectively colonizing gnotobiotic mice, we demonstrate that the allergy-protective capacity is conferred by a Clostridia-containing microbiota. Microarray analysis of intestinal epithelial cells from gnotobiotic mice revealed a previously unidentified mechanism by which Clostridia regulate innate lymphoid cell function and intestinal epithelial permeability to protect against allergen sensitization. Our findings will inform the development of novel approaches to prevent or treat food allergy based on modulating the composition of the intestinal microbiota.
