Immunomodulatory effect of a legume-based fermented product by Saccharomyces cerevisiae in experimental atopic dermatitis
Date Issued
2010
Date
2010
Author(s)
Haung, Ching-Ning
Abstract
The gastrointestinal tract is the important immunity system and the functions as a barrier against antigens from microorganisms and food. The generation of immunophysiologic regulation in the gut depends on the establishment of indigenous microflora. Probiotics are defined as live bacterial preparations with clinically documented health effects in humans. Legumes are plants that have pods with tidy rows of seeds inside includes beans, peas, lentils and peanuts. Pulses contain significant amounts of crude fibre, lipids, minerals and vitamins. Soy contains significant amounts of all the essential amino acids for humans and so is a good source of protein. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. Fermentation is an important area of research, which entails the ability to hydrolyze soy protein into smaller peptides. In addition, previous study demonstrated that a Korean traditional fermented soybean food: Chungkukjang may be beneficial for several allergic conditions such as asthma and atopic dermatitis. In this study, we use an experimental atopic dermatitis animal model to investigate immunomodulation effect of saccharomyces cerevisiae and it’s legume fermented product. Our result showed that in mice under induction or effection phase of atopic dermatitis, the administration of saccharomyces cerevisiae legume fermented product (SCLFP) can induce Th1 specific immune response and increase cytokine IL-10. Furthermore, SCLFP-administration can improve skin lesions. On the other hand, SCLFP may enhance oral tolerance that decreased allergic response. We hypothesized that the effect of SCLFP on atopic dermatitis may be related to the induction of regulatory T cells.
Subjects
atopic dermatitis
legume-based fermented product
Saccharomyces cerevisiae
SDGs
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