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de Almada, C.N., Almada, C.N., Martinez, R.C.R. and Sant’Ana, A.S. (2016) Paraprobiotics: Evidences on Their Ability to Modify Biological Responses, Inactivation Methods and Perspectives on Their Application in Foods. Trends in Food Science & Technology, 58, 96-114.
https://doi.org/10.1016/j.tifs.2016.09.011

has been cited by the following article:

• TITLE: Anti-Allergic Effect of Para-Probiotics from Non-Viable Acetic Acid Bacteria in Ovalbumin-Sensitized Mice

  AUTHORS: Shin Nakamura, Fusako Mitsunaga

  KEYWORDS: Probiotics, Dead Cell, Functional Food, Treg, IgE

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.12, December 24, 2018

  ABSTRACT: Para-probiotics are ghost probiotics and consist of non-viable microbial cells. Here, a genus of acetic acid bacteria (AAB) was lyophilized to produce a para-probiotic preparation of non-viable (NV) AAB. The NV-AAB orally administered for 49 days ameliorated antigen-induced sneezing and plasma antigen-specific IgE in an ovalbumin-sensitized allergic mouse model. Our findings indicated that NV-AAB, as a para-probiotic functional food, exhibits an anti-allergic effect. The anti-allergic mechanism of NV-AAB was atypical because of the near-absence of an effect on Th1 and Th2 balance in splenocytes. NV-AAB will be a unique para-probiotic food material with an anti-allergic activity.