Dietary Lactic Acid Attenuates Ovalbumin-Induced Food Allergy in Mice via Orchestrating Dendritic Cell and T Cell Immune Tolerance
- J Agric Food Chem. 2026 Jun 24;74(24):18768-18778. doi: 10.1021/acs.jafc.6c04382.
- 1. College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
- 2. State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
- 3. Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, Jiangxi 330047, China.
- 4. School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
- 5. Sino-German Joint Research Institute, College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Food allergies have become a global public health problem, but effective interventions are limited. Lactic acid (LA), a major bioactive compound in fermented foods, possesses immunomodulatory potential, but its role in food allergies is poorly defined. LA at 50, 100, and 200 mM alleviated allergic symptoms in OVA-induced allergic mice. LA suppressed type 2 immunity, with significantly reduced serum OVA-specific IgE (P < 0.0001) and mMCPT-1 by 63.6, 77.6, and 90.5% (all P < 0.0001), respectively. Upon OVA restimulation, MLNs showed significantly reduced IL-4, IL-5, and IL-13 (all P < 0.0001). LA also restored the intestinal barrier, increasing the level of Occludin-1 expression and decreasing the level of Claudin-2 expression. Mechanistically, LA targeted dendritic cells (DCs), suppressing OVA uptake and presentation by bone-marrow-derived DCs. Collectively, our study reveals that LA mitigates food allergy by reprogramming innate immune sensing by DCs to foster adaptive tolerance. This positions LA as a potent food-derived immunomodulator for the prevention of food allergy.
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