Probiotics and the Potential of Genetic Modification as a Possible Treatment for Food Allergy

被引：1
|
作者：
Wei, Yuqiu [1 ]
Peng, Jing [2 ]
Wang, Siyu [1 ]
Ding, Zheng [1 ]
Chen, Guixi [1 ]
Sun, Jiazeng [1 ]
机构：
[1] China Agr Univ, Dept Nutr & Hlth, Key Lab Precis Nutr & Food Qual, Beijing 100190, Peoples R China
[2] China Agr Univ, Coll Biol Sci, Beijing 100193, Peoples R China
来源：
NUTRIENTS | 2023年 / 15卷 / 19期
关键词：
probiotics; food allergy; genetic modification; precision therapy; INTESTINAL MICROBIOTA; DOUBLE-BLIND; PREVENTION; SUPPLEMENTATION; METAANALYSIS; EFFICACY; HEALTH; SAFETY;
D O I：
10.3390/nu15194159
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Food allergy is a common condition that affects millions of people worldwide. It is caused by an abnormal immune response to harmless food antigens, which is influenced by genetics and environmental factors. Modulating the gut microbiota and immune system with probiotics or genetically modified probiotics confers health benefits to the host and offers a novel strategy for preventing and treating food allergy. This systematic review aims to summarize the current proof of the role of probiotics in food allergy and propose a promising future research direction of using probiotics as a possible strategy of treatment for food allergy.
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页数：14
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