A comparative study of human milk oligosaccharides: 6′-sialyllactose enhances gut barrier function and immune homeostasis to alleviate food allergy

Abstract

While human milk oligosaccharides (HMOs) show promise in alleviating allergic diseases, the specific efficacy of individual structures remains unclear. This study aimed to systematically evaluate and compare the structure-specific effects of four representative HMOs—including the sialylated structures 6′-sialyllactose (6′-SL) and 3′-sialyllactose (3′-SL), and the neutral structures lacto-N-neotetraose (LNnT) and lacto-N-tetraose (LNT)—on ovalbumin (OVA)-induced food allergy. Using an OVA-sensitized mouse model, mice were supplemented with the respective HMOs, and their allergic responses were assessed through symptom scoring and serum levels of OVA-sIgE, mMCP-1, and cytokines (IFN-γ, IL-4). Intestinal barrier integrity was evaluated via tight junction protein expression, and immunomodulation was analyzed using flow cytometry for regulatory T cells (Tregs). Gut microbiota composition and short-chain fatty acid (SCFA) profiles were determined using 16S rRNA sequencing and GC-MS, respectively. At an equivalent dose, only 6′-SL significantly attenuated allergic symptoms. It uniquely reduced OVA-sIgE, mMCP-1, and IL-4 levels, suppressed the expression of other key Th2 cytokines (IL-5, IL-13), while increasing IFN-γ, enhanced intestinal barrier function by upregulating Occludin and ZO-1, and promoted Treg expansion. Although all HMOs modestly modulated the gut microbiota, only 6′-SL induced significant and beneficial shifts, specifically increasing the abundance of Faecalibaculum and Candidatus Saccharimonas, and significantly elevating the concentrations of acetate, butyrate, and valerate. 6′-SL exerts a unique protective effect against food allergy through integrated immunoregulatory and microbial mechanisms, notably by enhancing Treg activity and enriching SCFA-producing bacteria. These findings highlight the structure-dependent functionality of HMOs and position 6′-SL as a promising candidate for targeted dietary interventions against food allergy.