Abstract
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.
Authors Lorella Paparo, Rita Nocerino, Carmen Di Scala, Giusy Della Gatta and Margherita Di Costanzo have been equally contributed to this chapter.
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Abbreviations
- BLG:
-
β-lactoglobulin
- CMA:
-
cow’s milk allergy
- EHCF:
-
extensively hydrolyzed casein formula
- FA:
-
food allergy
- LAB:
-
lactic acid bacteria
- LGG:
-
Lactobacillus rhamnosus GG
- OIT:
-
oral food immunotherapy
- OVA:
-
ovalbumin
- PBMCs:
-
peripheral blood mononuclear cells
- SCFAs:
-
short-chain fatty acids
- SU:
-
sustained unresponsiveness
- Tregs:
-
regulatory T cells
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Paparo, L. et al. (2019). Targeting Food Allergy with Probiotics. In: Guandalini, S., Indrio, F. (eds) Probiotics and Child Gastrointestinal Health. Advances in Experimental Medicine and Biology(), vol 1125. Springer, Cham. https://doi.org/10.1007/5584_2018_316
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