Anti-allergy properties of fermented foods: An important immunoregulatory mechanism of lactic acid bacteria?

International Immunopharmacology

Volumn 1, Issue 5, 2001, Pages 891-901

  Cross, M L ^a   Stevenson, L M ^a   Gill, H S ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Allergy; Immunoregulation; Interferon; Interleukin 12; Lactic acid bacteria; Th1 Th2

Indexed keywords

INTERFERON; INTERLEUKIN 12; INTERLEUKIN 18; INTERLEUKIN 4; INTERLEUKIN 5;

ALLERGY; ARTICLE; ATOPY; CYTOKINE PRODUCTION; DIET SUPPLEMENTATION; DOWN REGULATION; FERMENTED PRODUCT; IMMUNOREGULATION; LACTIC ACID BACTERIUM; PHENOTYPE; PRIORITY JOURNAL; TH2 CELL;

ANIMALS; CYTOKINES; FERMENTATION; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; HUMANS; HYPERSENSITIVITY; LACTOBACILLUS; LYMPHOCYTES; MODELS, BIOLOGICAL; PROBIOTICS;

EID: 0035068467     PISSN: 15675769     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1567-5769(01)00025-X     Document Type: Article

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