Role of Lactic Acid Bacteria and Their Exosomes in Anti-Food Allergy
DOI:
https://doi.org/10.54097/tz00nb72Keywords:
Lactic acid bacteria; Food allergy; Fermentation; Immune regulation.Abstract
Food allergies, a pressing health concern with worldwide ramifications, have attracted immense attention in recent decades. A promising solution to this enduring issue lies in the prophylactic and therapeutic benefits offered by lactic acid bacteria (LAB) fermented products. These bacteria exhibit remarkable abilities, not only assisting in alleviating allergy symptoms but also in reducing the likelihood of allergies by intricately regulating the host's immune system. Through the process of fermentation hydrolysis, LAB modifies the antigenicity of food proteins, altering their linear epitopes and higher structural configurations. Additionally, they secrete epigenome modulators, release anti-inflammatory cytokines, and fortify the intestinal barrier, collectively contributing to the reduction of allergic reactions. The emerging role of LAB and their exosomes in combating food allergies presents an innovative and intriguing path for future research endeavors and therapeutic applications.This review summarizes the research achievements of lactic acid bacteria products in combating food allergies through two main approaches.
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