Many anti-allergic foods or food-derived factors have so far been reported. In this study, we screened for anti-allergic lactic acid bacteria (LABs) using the human basophilic cell line, KU812F. IgE crosslinking induced Ca2+ influx and subsequent histamine release in KU812F cells. The abilities of LAB strains to suppress the increase in [Ca2+]i level triggered by IgE crosslinking and to suppress histamine release triggered by the increased [Ca2+]i level was subsequently examined. Among the LAB strains tested, five (i.e., T2101, C0102, H1001, C1103, and H0709) suppressed both the increase in [Ca2+]i and histamine release. Thus, these five LAB strains may be candidate anti-allergic LABs. Elucidation of common structures and cell content in these LAB strains may provide a molecular basis for the anti-allergic properties of specific foods and facilitate the development of novel anti-allergic foods.
All Science Journal Classification (ASJC) codes
- Food Science
- Medicine (miscellaneous)
- Nutrition and Dietetics