Sake lees fermented with lactic acid bacteria prevents allergic rhinitis-like symptoms and IgE-mediated basophil degranulation.

Abstract

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.

Cite this paper

@article{Kawamoto2011SakeLF, title={Sake lees fermented with lactic acid bacteria prevents allergic rhinitis-like symptoms and IgE-mediated basophil degranulation.}, author={Seiji Kawamoto and Mitsuoki Kaneoke and Kayo Ohkouchi and Yuichi Amano and Yuki Takaoka and Kazunori Kume and Tsunehiro Aki and Susumu Yamashita and Kenichi Watanabe and Motoni Kadowaki and Dai Hirata and Kazuhisa Ono}, journal={Bioscience, biotechnology, and biochemistry}, year={2011}, volume={75 1}, pages={140-4} }