Green tea polyphenols alleviate β-conglycinin-induced anaphylaxis by modulating gut microbiota in rats

Abstract

Heretofore, there are no effective therapeutic interventions for food allergies induced by β-conglycinin, an major allergen in soybean. The objective of this study was to explore the alleviating effect and underlying mechanism of green tea polyphenols (GTPs) on β-conglycinin-induced anaphylaxis. Twenty-one-day-old weaned BN rats were sensitized by gavage of β-conglycin and then given drinking water containing 1% GTPs. The results showed that β-conglcyinin sensitized rats had increased serum IgE levels and IL-4 level in spleen cell culture supernatant compared with the control group. However, total IgE, β-conglycin-specific IgE and IL-4 levels were significantly decreased by GTPs, suggesting that it weakened Th2-type immune response and restored cytokine homeostasis. The impact of GTPs on gut microbiota mainly focused on the changes in specific microbes, characterized by a significant increase of Bacteroides and other beneficial bacteria, which would contribute to the recovery of gastrointestinal allergies. This study is the first to demonstrate that GTPs, as good immunomodulator, played an important role in alleviating soybean protein allergy, which were associated with the alterations in gut microbiota. These results contribute to the development and application of green tea and provided an effective nutritional therapy strategy for the prevention and treatment of allergic diseases caused by soybean allergens.