More than a Few LAB Alleviate Common Allergies: Impact of Paraprobiotics in Comparison to Probiotical Live Cells

Nditange Shigwedha, Lanwei Zhang, Liubov Sichel, Li Jia, Pimin Gong, Wenli Liu, Shumei Wang, Shuang Zhang, Xue Han, Wei Gao

1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China 2Department of Food Science and Technology, University of Namibia, Windhoek, Namibia 3Pure Research Products LLC, Boulder, USA.
Pure Research Products LLC, Boulder, USA.
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China.
Wyeth Nutrition, Suzhou, China.

DOI: 10.4236/jbm.2014.23008                

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.

Keywords

Paraprobiotics, Food Allergy, S-Layer Proteins, Immunoglobulin E (IgE), Probiotical Cell Lysates, Lactic Acid Bacteria (LAB)

Conflicts of Interest

The authors declare no conflicts of interest.

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