食物过敏
过敏
特应性皮炎
免疫系统
免疫学
医学
卫生假说
胃肠道
生物
内科学
作者
Yan-yan Huang,Yan-tong Liang,Jia-min Wu,Wei-tong Wu,Xin Liu,Ting-ting Ye,Xiao-rong Chen,Xin-An Zeng,Muhammad Faisal Manzoor,Lang-Hong Wang
出处
期刊:Molecules
[MDPI AG]
日期:2023-01-27
卷期号:28 (3): 1242-1242
被引量:2
标识
DOI:10.3390/molecules28031242
摘要
Food allergies are a serious food safety and public health issue. Soybean, dairy, aquatic, poultry, and nut products are common allergens inducing allergic reactions and adverse symptoms such as atopic dermatitis, allergic eczema, allergic asthma, and allergic rhinitis. Probiotics are assumed as an essential ingredient in maintaining intestinal microorganisms’ composition. They have unique physiological roles and therapeutic effects in maintaining the mucosal barrier, immune function, and gastrointestinal tract, inhibiting the invasion of pathogenic bacteria, and preventing diarrhea and food allergies. Multiple pieces of evidence reveal a significant disruptive effect of probiotics on food allergy pathology and progression mechanisms. Thus, this review describes the allergenic proteins as an entry point and briefly describes the application of probiotics in allergenic foods. Then, the role of probiotics in preventing and curing allergic diseases by regulating human immunity through intestinal flora and intestinal barrier, modulating host immune active cells, and improving host amino acid metabolism are described in detail. The anti-allergic role of probiotics in the function and metabolism of the gastrointestinal tract has been comprehensively explored to furnish insights for relieving food allergy symptoms and preventing food allergy.
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