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Titolo:
Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria?
Autore:
Cross, ML; Stevenson, LM; Gill, HS;
Indirizzi:
Massey Univ, Inst Food Nutr & Human Hlth, Milk & Hlth Res Ctr, Palmerston North, New Zealand Massey Univ Palmerston North New Zealand Palmerston North, New Zealand
Titolo Testata:
INTERNATIONAL IMMUNOPHARMACOLOGY
fascicolo: 5, volume: 1, anno: 2001,
pagine: 891 - 901
SICI:
1567-5769(200105)1:5<891:APOFFA>2.0.ZU;2-I
Fonte:
ISI
Lingua:
ENG
Soggetto:
INDUCED AIRWAY HYPERRESPONSIVENESS; INTERFERON-GAMMA-PRODUCTION; CHRONIC YOGURT CONSUMPTION; ANTHROPOSOPHIC LIFE-STYLE; GRAM-POSITIVE BACTERIA; NECROSIS-FACTOR-ALPHA; CASEI STRAIN SHIROTA; LACTOBACILLUS-CASEI; IMMUNE-SYSTEM; CYTOKINE PRODUCTION;
Keywords:
allergy; immunoregulation; lactic acid bacteria; Th1/Th2; interferon; interleukin-12;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
99
Recensione:
Indirizzi per estratti:
Indirizzo: Gill, HS Massey Univ, Inst Food Nutr & Human Hlth, Milk & Hlth Res Ctr, Palmerston North, New Zealand Massey Univ Palmerston North New Zealand on North, New Zealand
Citazione:
M.L. Cross et al., "Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria?", INT IMMUNO, 1(5), 2001, pp. 891-901

Abstract

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 fermentedmilk cultures containing lactic acid bacteria (LAB) can enhance productionof 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-1 and IL-5 in some cases. Recent results have shown that LAB are potent inducers of pro-interferon monokines (IL-12 andIL-18), and that cytokine secretion is stimulated by the interaction of Gram-positive cell wall components with surface receptors of mononuclear phagocytes, via NF-KB 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-allergyproperties 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. (C) 2001 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 11:59:30