Evaluates cow’s, buffalo’s, and yak’s milk extracellular vesicles' effects on food allergy, suggesting new dietary interventions.
Food allergy (FA) is an increasing global public health concern lacking effective preventive strategies. This study systematically evaluated the immunomodulatory effects of cow’s milk-derived extracellular vesicles (C-EVs), buffalo milk-derived extracellular vesicles (B-EVs), and yak milk-derived extracellular vesicles (Y-EVs) in an Ovalbumin (OVA) -induced FA mouse model. All EVs treatments significantly alleviated allergic symptoms, reduced OVA-specific IgE/IgG1 and MCPT-1 levels, and improved intestinal barrier integrity. Among them, Y-EVs showed the strongest protective effects, markedly upregulating ZO-1, Occludin, and Claudin-1 expression and restoring Th1/Th2 immune balance by suppressing IL-4, IL-5, and IL-13 levels in spleen and mesenteric lymph nodes. In addition, Y-EVs partially restored gut microbial diversity and reversed OVA-induced alterations in beneficial bacteria, including Lactobacillus, Ligilactobacillus, and Akkermansia. These findings suggest that milk-EVs, particularly Y-EVs, possess source-dependent antiallergic potential for precision nutrition applications.
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Zhang et al. (2026) studied this question.
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