Probiotics and food-allergic diseases

Authors

  • R. Paganelli,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • S. Ciuffreda,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • N. Verna,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • E. Cavallucci,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • F. Paolini,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • S. Ramondo,

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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  • M. Di Gioacchino

    1. Section of Allergy, Immunopathology and Occupational Medicine, Department of Medicine and Science of Aging, University ‘G. d’Annunzio', Chieti, Italy
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R. Paganelli
Department of Medicine and Science of Aging
University of Chieti
via dei Vestini 13
I-66013 Chieti Scalo
Italy

Abstract

The definition of probiotics is always evolving, since it includes natural live micro-organisms, cellular subfractions, as well as genetically engineered derivatives or proteins. The scope of probiotic administration is beneficial change of the intestinal microflora, and improvement of non immune or immune resistance in the intestinal tract. Very few controlled human studies have been reported, but many in vitro and experimental animal studies point to their safety and potentially useful applications. We shall review the published reports and discuss mainly the prospective uses in the field of allergic diseases, with reference to the implication of the natural (innate) immune system as regulator of the development of abnormal responses to ingested food antigens.

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