Potentials of probiotics in the treatment of food allergy - a review

Ami Patel and Nihir Shah
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Ami Patel: Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology (MIDFT), Dudhsagar Dairy Campus, Gujarat State, India
Nihir Shah: Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology (MIDFT), Dudhsagar Dairy Campus, Gujarat State, India

Czech Journal of Food Sciences, 2014, vol. 32, issue 3, 205-212

Abstract: Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the treatment of diarrhea, hypercholesterolemia, atopic dermatitis, eczema, and gastrointestinal disorders by strengthening the immune system. The current paper reviews recent advances made in the treatment of food allergy through employing probiotic or synbiotic therapy. The results of several reports are very promising suggesting probiotics can influence the immune system to curtail the allergic responses.

Keywords: lactobacillus; food proteins allergen; immunomodulation; peanut (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:200-2013-cjfs

DOI: 10.17221/200/2013-CJFS

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