Front Cover: Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin ‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Mol. Nutr. Food Res. 2020,64,https://doi.org/10.1002/mnfr.2019004961900496DOI:10.1002/mnfr.201900496By using a mouse model, Yanbo Wang and co ‐workers demonstrate that probioticLactobacillus casei Zhang (LcZ) alleviates shrimp tropomyosin ‐induced food allergy via maintaining epithelia stability and immune cell homeostasis, which was mediated by NF‐κB signaling. The study, described in articlehttps://doi.org/10.1002/mnfr.2019004961900496, suggests LcZ to be a promising immunomodulator and immunotherapy assistor, especially for food allergy.
Source: Molecular Nutrition and Food Research - Category: Food Science Authors: Tags: Front Cover Source Type: research