TITLE:
More than a Few LAB Alleviate Common Allergies: Impact of Paraprobiotics in Comparison to Probiotical Live Cells
AUTHORS:
Nditange Shigwedha, Lanwei Zhang, Liubov Sichel, Li Jia, Pimin Gong, Wenli Liu, Shumei Wang, Shuang Zhang, Xue Han, Wei Gao
KEYWORDS:
Paraprobiotics, Food Allergy, S-Layer Proteins, Immunoglobulin E (IgE), Probiotical Cell Lysates, Lactic Acid Bacteria (LAB)
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.2 No.3,
June
4,
2014
ABSTRACT: The evidence in this paper indicates that
the alarming increase of common allergies can be reduced by the intake of particular
“probiotics” or “paraprobiotics” along with food. This appears to build a
consensus in the pharmaceutical and food communities about the role of
probiotics in the prevention and treatments of common allergies. Food allergy
is one of the common allergies, defined as an adverse health effect arising
from a specific immune response that occurs reproducibly on exposure to a given
food. Improving the digestion of foods and maintaining a healthy gastrointestinal
(GI) tract is certainly critical to controlling food allergens. Therefore, the
association between a leaky gut or an impaired intestinal permeability and
food-allergenic reactions is explained. Gluten has been found to be somehow a
justification for protein allergy, and should, therefore, be avoided by people
with celiac disease. In several, in vitro models, surface layer (S- layer)
proteins of selective paraprobiotics have shown potential in alleviating food
allergies and intestinal disorders. Notably, lactobacilli paraprobiotics have proven
to be the immediate immunomodulators against common allergies and other
diseases, including viral (flu, hepatitis C), bacterial (bronchitis), asthma,
chronic fatigue, fibromyalgia, gastrointestinal distress, and autism disorders
in humans.