Therapeutic effects of a fermented soy product on peanut hypersensitivity is associated with modulation of T-helper type 1 and T-helper type 2 responses
Summary Background ImmuBalance™ is a koji fungus (Aspergillus oryzae) and lactic acid fermented soybean product. This unique production process is believed to create a food supplement that helps to induce or maintain normal immune response. Objective To assess possible therapeutic effects of ImmuBal...
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Veröffentlicht in: | Clinical and experimental allergy 2008-11, Vol.38 (11), p.1808-1818 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Summary
Background
ImmuBalance™ is a koji fungus (Aspergillus oryzae) and lactic acid fermented soybean product. This unique production process is believed to create a food supplement that helps to induce or maintain normal immune response.
Objective
To assess possible therapeutic effects of ImmuBalance™ on peanut (PN) hypersensitivity using a murine model of peanut allergy (PNA).
Methods
PN allergic C3H/HeJ mice were fed standard mouse chow containing 0.5% or 1.0% ImmuBalance (ImmuBalance 2X), radiation‐inactivated 1.0% ImmuBalance (I‐ImmuBalance 2X), or regular diet chow (sham) for 4 weeks, beginning 10 weeks after the initial PN sensitization, and then challenged with PN. Anaphylactic symptom scores, plasma histamine, serum PN specific‐IgE levels and splenocyte cytokine profiles were determined.
Results
While 100% of sham‐treated PNA mice developed anaphylactic reactions with a median score of 3.3 following PN challenge, only 50% of ImmuBalance, 30% of ImmuBalance 2X and 40% of I‐ImmuBalance 2X‐treated mice developed allergic reactions with median scores of 1.0, 0.4 and 0.5 respectively, which were significantly less than that in the sham‐treated mice (P |
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ISSN: | 0954-7894 1365-2222 |
DOI: | 10.1111/j.1365-2222.2008.03075.x |