Front Cover: Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance. Issue 10 (20th May 2020)

• Record Type: Journal Article
• Authors: Fu, Linglin; Xie, Menghua; Wang, Chong; Qian, Yi; Huang, Jianjian; Sun, Zhihong; Zhang, Heping; Wang, Yanbo
• Is Part Of: Molecular nutrition & food research. Volume 64:Issue 10(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-05-20
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.202070023
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Mol. Nutr. Food Res . 2020, 64, 1900496 DOI: 10.1002/mnfr.201900496 By using a mouse model, Yanbo Wang and co‐workers demonstrate that probiotic Lactobacillus 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 article 1900496, suggests LcZ to be a promising immunomodulator and immunotherapy assistor, especially for food allergy.