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Lactic Acid Bacteria and Food-Based Allergy

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Lactic Acid Bacteria in Foodborne Hazards Reduction

Abstract

Food allergy is an abnormal immune response to food. The symptoms and signs may range from mild to severe. The prevalence of food allergy is increasing, and consumers are now more aware of allergy and intolerance than ever. This chapter introduces the symptoms and mechanisms of food allergy and the method to prevent food allergy. Lactic acid bacteria, which are widely used in the food industry, have positive effects either on cellular immunity or humoral immunity. This chapter also introduces how mucosal vaccines for food allergy are constructed based on lactic acid bacteria.

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Authors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Qiuxiang Zhang

  2. Quadram Institute Bioscience, Norwich, Norfolk, UK

    Arjan Narbad

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Zhang, Q., Narbad, A. (2018). Lactic Acid Bacteria and Food-Based Allergy. In: Lactic Acid Bacteria in Foodborne Hazards Reduction. Springer, Singapore. https://doi.org/10.1007/978-981-13-1559-6_9

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