Probiotics and the Potential of Genetic Modification as a Possible Treatment for Food Allergy
Yuqiu Wei, Jing Peng, Siyu Wang, Zheng Ding, Guixi Chen, Jiazeng Sun
Abstract
Food allergy is a common condition that affects millions of people worldwide. It is caused by an abnormal immune response to harmless food antigens, which is influenced by genetics and environmental factors. Modulating the gut microbiota and immune system with probiotics or genetically modified probiotics confers health benefits to the host and offers a novel strategy for preventing and treating food allergy. This systematic review aims to summarize the current proof of the role of probiotics in food allergy and propose a promising future research direction of using probiotics as a possible strategy of treatment for food allergy.
Topics & Concepts
Food allergyImmune systemAllergyImmunologyBiologyOral toleranceBiotechnologyMedicineProbiotics and Fermented FoodsGut microbiota and healthFood Allergy and Anaphylaxis Research