A composition comprising specific lactobacillus helveticus strains and reducing food and/or respiratory allergy symptoms

Abstract

A composition comprising specific Lactobacillus helveticus strains is provided for reducing the symptoms of allergies originating from food, respiratory or contact allergens. Preferably the composition reduces symptoms of allergies (secondary prevention)while also able to reduce sensitization (primary prevention).

Description

field of invention [0001] The present invention relates to the use of probiotics, especially Lactobacillus helveticus strains, for the production of compositions for reducing allergic symptoms in allergic patients when exposed to allergens. Background of the invention [0002] Allergies are one of the most common health problems affecting the lives of patients of all ages. Currently, WHO considers allergic diseases to be contagious. The prevalence of allergies has shown a constant increase over the past few decades. Modern lifestyles, especially urban ones, are associated with the prevalence and severity of allergic phenomena. [0003] Allergic sensitization to food allergens is at risk and of greatest interest during childhood, especially in young children, because of the "allergic phenotype" or "atopic" Production has been shown to contribute to subsequent sensitization to other allergens. Allergies in childhood can thus be considered the first step in an allergic casc...

AI Technical Summary

Problems solved by technology

Thus, for young children and infants, the matrix of food delivery is inherently complex, but they also lack diversity: for example infants often require a specific balance of proteins in a matrix of milk-derived proteins despite potential allergies

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