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
Hauptverfasser:	Zhang, T., Pan, W., Takebe, M., Schofield, B., Sampson, H., Li, X.-M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Anaphylaxis - immunology Anaphylaxis - physiopathology Anaphylaxis - prevention & control Animals Antigens, Plant - immunology Arachis - immunology Arachis hypogaea Aspergillus oryzae Biological and medical sciences Body Temperature - immunology Body Weight Cross Reactions - immunology Cytokines - metabolism Eating Female fermented soy product Fundamental and applied biological sciences. Psychology Fundamental immunology Glycine max - microbiology Histamine - blood Immunoglobulin E - blood Immunoglobulin E - immunology Lymphocyte Activation - immunology Male Mice Mice, Inbred C3H peanut affixation Peanut Hypersensitivity - diet therapy Peanut Hypersensitivity - immunology Plant Preparations - adverse effects Plant Preparations - immunology Plant Preparations - therapeutic use Probiotics - adverse effects Probiotics - therapeutic use Rats Rats, Sprague-Dawley Spleen - cytology Spleen - immunology T-helper type 1 and T-helper type 2 responses T-Lymphocytes - immunology T-Lymphocytes - metabolism Th1 Cells - immunology Th1 Cells - metabolism Th2 Cells - immunology Th2 Cells - metabolism
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