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Front Cover: Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance
Author(s) -
Fu Linglin,
Xie Menghua,
Wang Chong,
Qian Yi,
Huang Jianjian,
Sun Zhihong,
Zhang Heping,
Wang Yanbo
Publication year - 2020
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.202070023
Subject(s) - shrimp , immune system , lactobacillus casei , food allergy , allergy , tropomyosin , probiotic , biology , immunology , nf κb , antibody , food science , microbiology and biotechnology , inflammation , bacteria , actin , fishery , genetics , fermentation
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.