Effect of a Prebiotic‐enriched Phytocompound in Improving Ovalbumin Allergenicity

OBJECTIVE: The aim of the present study was to test a prebiotic‐phytotherapic compound in an experimental model of oral allergenicity.METHODS: Antigen‐specific immunoglobulin E (IgE) elevated mice were prepared by injecting them intraperitoneally with 10 µg of ovalbumin. Subsequently, the mice were exposed to ovalbumin solution intranasally and blood samples were obtained on weekly intervals for 4 weeks to measure serum‐ovalbumin‐specific IgE and total immunoglobulin G. Mice with high titers of ovalbumin‐IgE were intragastrically administered with 0.3 mL of phosphate buffered solution containing either 20 mg of ovalbumin, the same solution with 5 mL of milk, or 20 mg milk added to prebiotic‐phytocompound.RESULTS: Ovalbumin administration caused a significant increase of plasma ovalbumin concentration in sensitized mice while prebiotic‐phytocompound‐supplemented mice showed a significantly reduced peak value (P < 0.05). Prebiotic‐phytocompound added to milk exerted a significant effect in lowering the ovalbumin‐IgE level and the total immunoglobulin G level as compared to control plain milk (P < 0.01).CONCLUSION: This study provides a rationale basis for a feasible non‐pharmacological therapeutic strategy in food allergen hypersensitivity syndromes.