Lactobacillus paracasei AH2 isolated from Chinese sourdough alleviated gluten-induced food allergy through modulating gut microbiota and promoting short chain fatty acids accumulation in a BALB/c mouse model.
Chen ChenChenglong LiuKaiyu MuWentong XuePublished in: Journal of the science of food and agriculture (2023)
Our findings indicate that L. paracasei AH2 could act as a potential probiotic for relieving wheat allergy by modulating the gut microbiota and elevating SCFAs levels. This article is protected by copyright. All rights reserved.