Sake Less Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation
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概要
- 論文の詳細を見る
We tested the effect of oral administration of fermented sake lees with lactic acid bacteria (FESLAB) on a murine model of allergic rhinitis upon immunization and nasal sensitization with ovalbumin (OVA). We used Lactobacillus paracasei NPSRIk-4 (isolated from sake lees), and L. brevis NPSRIv-8 (from fermented milk) as starter strains to produce the FESLAB. Oral FESLAB administration resulted in the development of significantly fewer sneezing symptoms than those seen in sham control animals given sterile water. We also found that FESLAB suppressed the allergen-induced degranulation of RBL2H3 rat basophilic leukemia cells.
- 社団法人 日本農芸化学会の論文
- 2011-01-23
著者
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Kaneoke Mitsuoki
Niigata Prefectural Sake Research Institute
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Watanabe Ken-ichi
Niigata Prefectural Sake Research Institute
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Kawamoto Seiji
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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AKI Tsunehiro
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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ONO Kazuhisa
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Kawamoto Seiji
台湾
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Kawamoto Seiji
Graduate School Of Advanced Sciences Of Matter Hiroshima University
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秋 庸裕
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Aki Tsunehiro
広島大学 先端物質科学研究科
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Kume Kazunori
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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HIRATA Dai
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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秋 庸裕
広島大学大学院先端物質科学研究科
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秋 庸裕
広島大学 大学院先端物質科学研究科分子生命機能科学専攻
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Ohkouchi Kayo
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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AMANO Yuichi
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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TAKAOKA Yuki
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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YAMASHITA Susumu
Niigata Sake Brewers Association
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KADOWAKI Motoni
Department of Applied Biological Chemistry, Faculty of Agriculture, Graduate School of Science and T
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Hirata Dai
Department Of Fermentation Technology Hiroshima University
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Ono Kazuhisa
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Ono Kazuhisa
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Tategaki Airo
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Takaoka Yuki
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University
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Aki Tsunehiro
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Watanabe Ken-ichi
Niigata Prefectural Institute Of Brewing
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Takaoka Yuki
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Kawamoto Seiji
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Hirata Dai
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Hirata Dai
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Amano Yuichi
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Ohkouchi Kayo
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Mizuno Keisuke
Niigata Prefectural Sake Research Institute
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Aki Tsunehiro
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Graduate School Of Science And Tec
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Ono Kazuhisa
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Ohkouchi Kayo
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima University
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KADOWAKI Motoni
Department of Applied Biological Chemistry
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KADOWAKI Motoni
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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Kawamoto Seiji
Department of Chemistry, Faculty of Science, Osaka University
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