{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T05:29:49Z","timestamp":1790141389387,"version":"4.0.1"},"reference-count":51,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2023,9,13]],"date-time":"2023-09-13T00:00:00Z","timestamp":1694563200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2019YFC1605000"],"award-info":[{"award-number":["2019YFC1605000"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>A large number of people worldwide suffer from gluten\u2010induced food allergy. As investigated in our previous research, <jats:italic>Lactobacillus paracasei<\/jats:italic> AH2 isolated from traditionally homemade sourdough in Anhui province of China showed the potential to reduce the immune reactivity of wheat protein by <jats:italic>in vitro<\/jats:italic> evaluation. However, whether <jats:italic>L. paracasei<\/jats:italic> AH2 has a role in alleviating wheat allergy in an <jats:italic>in vivo<\/jats:italic> model and its underlying mechanisms have not been elucidated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>In this study, the alleviative effects of <jats:italic>L. paracasei<\/jats:italic> AH2 on gluten\u2010induced allergic response were evaluated. Compared with a gluten\u2010allergic mouse, <jats:italic>L. paracasei<\/jats:italic> AH2 suppressed anaphylaxis symptoms, gluten\u2010specific immunoglobulin E, histamine and interleukin\u20104. Moreover, <jats:italic>L. paracasei<\/jats:italic> AH2 attenuated splenomegaly and induced Th1 or Treg cell differentiation to modulate the Th1\/Th2 immune balance toward Th1 polarization. Short\u2010chain fatty acid (SCFA) levels were enhanced after <jats:italic>L. paracasei<\/jats:italic> AH2 supplementation, contributing to allergy relief as well as reducing the pH of colonic contents. The <jats:italic>\u03b1<\/jats:italic> and <jats:italic>\u03b2<\/jats:italic> diversities of the gut microbiota were modulated by <jats:italic>L. paracasei<\/jats:italic> AH2 with increased relative abundance of <jats:italic>Lacticaseibacillus<\/jats:italic> and SCFA producers (<jats:italic>Faecalibaculum<\/jats:italic>, <jats:italic>Alloprevotella<\/jats:italic> and <jats:italic>Bacteroides<\/jats:italic> genera), as well as decreased unfavorable <jats:italic>Lachnospiraceae_NK4A136_group<\/jats:italic> and <jats:italic>Alistipes<\/jats:italic>. Additionally, <jats:italic>L. paracasei<\/jats:italic> AH2 protected the intestinal barrier function by upregulating tight junctions and improved the antioxidant activities in serum.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Our findings indicate that <jats:italic>L. paracasei<\/jats:italic> AH2 could act as a potential probiotic for relieving wheat allergy by modulating the gut microbiota and elevating SCFA levels. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12957","type":"journal-article","created":{"date-parts":[[2023,8,31]],"date-time":"2023-08-31T23:11:20Z","timestamp":1693523480000},"page":"664-674","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["<i>Lactobacillus paracasei<\/i><scp>AH2<\/scp> isolated from Chinese sourdough alleviated gluten\u2010induced food allergy through modulating gut microbiota and promoting short\u2010chain 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