Functional Fermented Milk with Probiotic Lacticaseibacillus rhamnosus CRL75 Alleviates Allergic Enteritis by Inducing Th1 Immune Response

Food allergy is an adverse health condition with global distribution and prevalence, with no cure. The main approach for prevention is strict avoidance of the allergen in the food. New alternatives to prevent or reduce symptoms are necessary to improve quality of life, such as probiotics. This study aimed to evaluate the ability of Lacticaseibacillus (Lact.) rhamnosus CRL75 to prevent allergic enteritis development when administered in drinking water or in fermented milk in an ovalbumin (OVA)-induced intestinal allergy mouse model. Preventive and simultaneous administration of CRL75 in drinking water and in fermented milk significantly reduced OVA-specific immunoglobulin (Ig) E but increased OVA-specific IgG, IgG1, and IgG2a. In addition, CRL75 induced release of interferon gamma (IFN-γ) and interleukin (IL) 10, decreasing IL-4 and IL-6 in serum, and reduced eosinophil recruitment to the intestine. Splenocytes from CRL75-treated mice showed significantly reduced secretion of IL-4 and IL-6 and increased IFN-γ, IL-10, and tumor necrosis factor alpha (TNF-α). Preventive administration of CRL75 in drinking water and fermented milk reduced Th2 immune response in OVA-induced intestinal allergy, leading to a Th1 response. Lact. rhamnosus CRL75 represents a viable, useful, and affordable alternative for the design of novel functional foods aimed at contributing to the prevention of allergic enteritis. Moreover, it is the first report to compare and demonstrate that in both fermented milk or drinking water, Lact. rhamnosus CRL75 prevents and reduces allergic reactions, shifting the Th1/Th2 balance towards the Th1 response.