Different milk types/milk fractions induce changes in the microbiota composition.

In the current experiment we observed that raw cow's milk can induce tolerance to an irrelevant, non-milk, food allergen (ovalbumin (OVA)). Giving 0.5 mL of raw cow's milk orally for 8 days suppressed allergic symptoms in OVA sensitized and challenged mice.To get more insight in the different raw milk components/raw milk fractions involved in the allergy-protective effect we included a group treated with pasteurized milk, a group treated with skimmed milk (raw milk without the fat fraction) and a group treated with pasteurized milk which was spiked with alkaline phosphatase (AP; one of the heat-sensitive potential beneficial raw milk components).Interestingly, we observed that the suppression of food allergic symptoms by raw cow's milk was retained after skimming (removing the fat) but abolished after heating (pasteurization) the milk. In addition, we noticed that spiking pasteurized milk with alkaline phosphatase restored the allergy-suppressive effects.Aim current experiment: To investigate whether different milk types/milk fractions can induce tolerance to an irrelevant, non-milk, food allergen (ovalbumin).Aim microbiome analysis: In the current experiment we collected faeces from mice at day -9 (before the tolerance induction period, so before the first PBS/milk treatment), at day -1 (after the tolerance induction period, so after the PBS/milk treatments) and at day 31 (after the last sensitization) for microbiome analysis.