Targeting Food Allergy with Probiotics

  • Lorella Paparo
  • Rita Nocerino
  • Carmen Di Scala
  • Giusy Della Gatta
  • Margherita Di Costanzo
  • Aniello Buono
  • Cristina Bruno
  • Roberto Berni CananiEmail author
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1125)


The dramatic increase in food allergy prevalence and severity globally is demanding effective strategies. Food allergy derives from a defect in immune tolerance mechanisms. Immune tolerance is modulated by gut microbiota composition and function, and gut microbiota dysbiosis has been associated with the development of food allergy. Selected probiotic strains could act on immune tolerance mechanisms. The mechanisms are multiple and still not completely defined. Increasing evidence is providing useful information on the choice of optimal bacterial species/strains, dosage, and timing for intervention. The increased knowledge on the crucial role played by gut microbiota-derived metabolites, such as butyrate, is also opening the way to a post-biotic approach in the stimulation of immune tolerance.


Butyrate Cow’s milk allergy Gut microbiota Immune tolerance Post-biotics Probiotics 





cow’s milk allergy


extensively hydrolyzed casein formula


food allergy


lactic acid bacteria


Lactobacillus rhamnosus GG


oral food immunotherapy




peripheral blood mononuclear cells


short-chain fatty acids


sustained unresponsiveness


regulatory T cells


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Lorella Paparo
    • 1
    • 2
  • Rita Nocerino
    • 1
    • 2
  • Carmen Di Scala
    • 1
    • 2
  • Giusy Della Gatta
    • 1
    • 2
  • Margherita Di Costanzo
    • 1
    • 2
  • Aniello Buono
    • 2
  • Cristina Bruno
    • 1
  • Roberto Berni Canani
    • 1
    • 3
    • 2
    • 4
    Email author
  1. 1.Department of Translational Medical ScienceUniversity of Naples “Federico II”NaplesItaly
  2. 2.CEINGE-Biotecnologie Avanzate of Naples “Federico II”NaplesItaly
  3. 3.European Laboratory for the Investigation of Food-Induced DiseasesUniversity of Naples “Federico II”NaplesItaly
  4. 4.Task Force on Microbiome InvestigationUniversity of Naples Federico IINaplesItaly

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