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Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
- Source :
- Bioscience, Biotechnology, and Biochemistry. 75:140-144
- Publication Year :
- 2011
- Publisher :
- Oxford University Press (OUP), 2011.
-
Abstract
- We tested the effect of oral administration of fermented sake lees with lactic acid bacteria (FESLAB) on a murine model of allergic rhinitis upon immunization and nasal sensitization with ovalbumin (OVA). We used Lactobacillus paracasei NPSRIk-4 (isolated from sake lees), and L. brevis NPSRIv-8 (from fermented milk) as starter strains to produce the FESLAB. Oral FESLAB administration resulted in the development of significantly fewer sneezing symptoms than those seen in sham control animals given sterile water. We also found that FESLAB suppressed the allergen-induced degranulation of RBL2H3 rat basophilic leukemia cells.
- Subjects :
- Allergy
Lactobacillus paracasei
Wine
Basophil
Immunoglobulin E
Basophil degranulation
Applied Microbiology and Biotechnology
Biochemistry
Cell Degranulation
Analytical Chemistry
Microbiology
Mice
chemistry.chemical_compound
Cell Line, Tumor
Lactobacillus
Hypersensitivity
medicine
Animals
Molecular Biology
Rhinitis
biology
Organic Chemistry
Degranulation
food and beverages
General Medicine
biology.organism_classification
medicine.disease
Basophils
Rats
Lactic acid
medicine.anatomical_structure
chemistry
Dietary Supplements
Fermentation
Immunology
biology.protein
Female
Biotechnology
Subjects
Details
- ISSN :
- 13476947 and 09168451
- Volume :
- 75
- Database :
- OpenAIRE
- Journal :
- Bioscience, Biotechnology, and Biochemistry
- Accession number :
- edsair.doi.dedup.....9f818a4c6f0dff89b74679ea0fe419ec