Document Detail


Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria?
MedLine Citation:
PMID:  11379044     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Clinical reports have suggested that dietary consumption of fermented foods, such as yogurt, can alleviate some of the symptoms of atopy and might also reduce the development of allergies, possibly via a mechanism of immune regulation. Controlled studies have indicated that consumption of fermented milk cultures containing lactic acid bacteria (LAB) can enhance production of Type I and Type II interferons at the systemic level. In animal models, LAB have been shown to promote interferon expression, and to reduce allergen-stimulated production of IL-4 and IL-5 in some cases. Recent results have shown that LAB are potent inducers of pro-interferon monokines (IL-12 and IL-18), and that cytokine secretion is stimulated by the interaction of Gram-positive cell wall components with surface receptors of mononuclear phagocytes, via NF-kappa B and STAT signalling pathways. However, it is clear that the extent and quality of LAB-induced immunoregulation is strain-dependent. This review discusses the clinical and laboratory evidence for anti-allergy properties of fermented foods, and proposes a model for the mechanism by which some well-defined strains of immunoregulatory LAB might down-regulate a Th2 allergic phenotype.
Authors:
M L Cross; L M Stevenson; H S Gill
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  International immunopharmacology     Volume:  1     ISSN:  1567-5769     ISO Abbreviation:  Int. Immunopharmacol.     Publication Date:  2001 May 
Date Detail:
Created Date:  2001-05-29     Completed Date:  2001-12-12     Revised Date:  2006-04-13    
Medline Journal Info:
Nlm Unique ID:  100965259     Medline TA:  Int Immunopharmacol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  891-901     Citation Subset:  IM    
Affiliation:
Milk and Health Research Centre, Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand. M.L.Cross@massey.ac.nz
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MeSH Terms
Descriptor/Qualifier:
Animals
Cytokines / biosynthesis
Fermentation*
Food Microbiology*
Gram-Positive Bacteria / immunology,  pathogenicity
Humans
Hypersensitivity / diet therapy*,  immunology
Lactobacillus* / immunology
Lymphocytes / immunology
Models, Biological
Probiotics
Chemical
Reg. No./Substance:
0/Cytokines

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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