Intestinal Barrier Function and Cow's Milk Sensitization in Guinea Pigs Fed Milk or Fermented Milk

Authors:
  • MBMarie-Agnès Blaton
    Marie-Agnès Blaton
  • CCCéline Candalh
    Céline Candalh
  • JWJean-Michel Wal
    Jean-Michel Wal
  • PPPhilippe Pochart
    Philippe Pochart
  • MHMartine Heyman
    Martine Heyman
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Abstract
The respective effect of milk and fermented milks on intestinal barrier capacity and on sensitization to β-lactoglobulin was studied using a guinea pig model of cow's milk allergy. Guinea pigs were fed a control diet or the same diet supplemented with milk, fermented milk (Streptococcus thermophilus and Bifidobacterium breve), or dehydrated fermented milk. Intestinal barrier capacity to macromolecules was assessed in an Ussing chamber, and sensitization to cow's milk protein was measured by systemic anti-β-lactoglobulin immunoglobulin G1 titers and by intestinal anaphylaxis, the latter assessed by the β-lactoglobulin-induced increase in short-circuit current of jejunal fragments (ΔIscβ-LG). The electrical resistance of jejunum was similar in the four groups (∼80 Ω/cm2) suggesting the same paracellular permeability. The transport of 14C-β-lactoglobulin from mucosa to serosa was significantly decreased in the animals fed dehydrated fermented milk (403 ± 131 ng/hr·cm2) compared with that in control animals or animals fed milk (767 ± 250 ng/hr·cm2 and 749 ± 475 ng/hr·cm2, respectively; p < 0.05). Milk fermentation did not modify native β-lactoglobulin concentration but anti-β-lactoglobulin immunoglobulin G1 titers were higher in fermented milk and dehydrated fermented milk (log10 titer = 2.86 and 2.79, respectively) than in guinea pigs fed milk (log10 titer = 2.5; p < 0.007). However, β-lactoglobulin-induced intestinal anaphylaxis remained the same in the three groups (ΔIscβ-LG, 9.6 ± 4.1 µA/cm2, 8.5 ± 4.3 µA/cm2, and 8.5 ± 3.4 µA/cm2 in milk-fed, fermented milk-fed, and dehydrated fermented milk-fed guinea pigs, respectively). The intestinal barrier capacity to milk proteins seems to be reinforced by dehydrated fermented milk, but milk and fermented milks are equally efficient in inducing cow's milk allergy in guinea pigs.

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