التفاصيل البيبلوغرافية
| العنوان: |
β‐1,3‐glucan, but not β‐1,3/1,6‐glucan, exacerbates experimental food allergy, while both increase IgA induction. |
| المؤلفون: |
He, Chaoqi, Liu, Yunhui, Schülke, Stefan, Nishio, Shunsuke, Guo, Yingnan, Rainer, Hannah, Maren, Krause, Cheng, Ting‐Yu, Nochi, Tomonori, Vieths, Stefan, Scheurer, Stephan, Matsuda, Tsukasa, Toda, Masako |
| المصدر: |
Allergy; Feb2024, Vol. 79 Issue 2, p503-506, 4p |
| مصطلحات موضوعية: |
FOOD allergy, IMMUNOGLOBULIN A, SHORT-chain fatty acids |
| مستخلص: |
A study published in the journal Allergy examined the effects of β‐1,3‐glucan and β‐1,3/1,6‐glucan on food allergy development in mice. The researchers found that β‐1,3‐glucan exacerbated the development of food allergy and increased IgA production, while β‐1,3/1,6‐glucan had a similar but lesser effect. β‐1,3‐glucan also promoted type 2 immunity, increased mast cells and eosinophils in the intestines, and thickened the muscular layer. The study suggests that high doses of β‐1,3‐glucan may worsen food allergic features, but also highlights the potential of β‐glucans as mucosal adjuvants with IgA-boosting effects. Further research is needed to explore the association between β‐glucans, adjuvant effects, and the gut microbiome. [Extracted from the article] |
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| قاعدة البيانات: |
Complementary Index |
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