The use of fermented dairy products containing lactic acid bacteria (LAB) with probiotic properties has been suggested as a suitable solution to reduce cow milk allergy (CMA). In our previous study, we screened four LAB strains with the ability to hydrolyze allergic milk protein. In this study, we further evaluated the in vivo allergenicity of fermented milk beverage (FMB) made with the compound of four strains. Our results showed that FMB administration significantly reduced the allergic responses induced by milk proteins compared to skimmed milk (SM) administration. Specifically, FMB modulated the T helper cell (Th) 1/Th2 and Th17/T regulatory cell (Treg) immune balance of BALB/c mice, reduced total IgG, total IgG1, and total IgE antibody levels, mast cell protease in serum, and histamine levels in plasma. Additionally, intestinal microbiota analysis demonstrated that FMB administration increased the abundance of Lachnospiraceae, a common immunomodulatory commensal bacteria, and down-regulated the abundance of Muribaculaceae and Prevotellaceae. Overall, FMB is a low-allergenicity dairy product that can alleviate allergy symptoms by regulating the immune response and intestinal microbiota composition. FMB has the potential to be developed as a low-allergenicity dairy product or allergy therapy as well.
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