Allergic of food will be cured by probiotics
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Allergic of food will be cured by probiotics

Supplementation of infant probiotic preparation has allowed infants to tolerate cow’s milk by acting on their gut microbiota without getting affected with allergic.

A new study in The ISME Journal reports that probiotic supplementation of infant preparation eliminates allergic to cow’s milk by modifying the gut bacteria in infants.

Intestinal bacteria of children who have developed a tolerance to cow’s milk after treatment with probiotics are significantly different from those of children who remained allergic.
Food allergies have gained ground in developed countries, with an increase of 20% in the last decade. Allergy to cow’s milk is one of the more common and affects about 3% of children worldwide.
New evidence suggests that current environmental influences, such as the widespread use of antibiotics, diets rich in fat and low in fiber, reduced exposure to infectious diseases, cesarean birth and use of infant formula may have disrupted the mutually beneficial interactions that have developed over millions of years of coexistence between humans and bacteria that live in the intestinal tract. “This can lead to dysbiosis allergy in genetically predisposed individuals,” the authors explain.
A previous study showed that children with an allergy to cow’s milk and infant fed a preparation containing hydrolyzed casein supplemented with probiotics (Lactobacillus rhamnosus GG) develop tolerance to higher rates than children receive the same preparation without probiotics.
“Work conducted on mice has allowed us to identify a common class of mucus associated with intestinal bacteria that play an essential role in access -by allergens alimentaires- to the bloodstream,” said Dr. Cathryn Nagler, author of the study. “This suggests a novel mechanism by which the intestinal microbiota would regulate allergic response to food”.
In this new study, conducted on 39 infants, researchers looked at whether administration of probiotics can modulate the bacterial composition of the gut to improve the acquisition of tolerance to cow’s milk. They identified the bacteria in stool samples collected from healthy infants and in infants with allergic to cow’s milk and is fed a probiotic-enriched preparation is the same preparation without probiotic.
Generally, the intestinal flora of allergic children is different from that of healthy children, suggesting that the differences in composition of the intestinal flora influence the development of allergic.
Children who received the preparation supplemented with probiotics and who have developed a tolerance to cow’s milk also had higher levels of bacteria that produce butyrate -a chain fatty acid Courte- that allergic children also received supplementation probiotics but who did not develop tolerance to cow’s milk. This shows that the tolerance is related to the acquisition (allergic) of specific strains of bacteria that produce butyrate. Butyrate helps maintain homeostasis in the gut.
The discovery of bacteria that lead to tolerance of potentially allergic foods, could be essential in the development of new treatments to help children with food allergies.


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