Second brain, forgotten organ, individual's identity card, and host's fingerprint are the few
collective terms that are often used to describe the gut microbiome because of its variability …

Emerging evidence suggests that the increasing prevalence of food allergies is associated
with compositional and functional changes in our gut microbiota. Microbiota-host …

Studies of lactic acid bacteria (LAB) as delivery vehicles have focused mainly on the
development of mucosal vaccines, with much effort being devoted to the generation of …

Whey is the by-product of cheese or casein production, it is of relative importance in the dai‐
ry industry due to the large volumes produced and the nutritional composition. Worldwide …

Cow's milk protein allergy (CMPA) is considered as the most common food allergy in early
life and may cause anaphylaxis reactions in severe cases. This review summarises recent …

The nursery rhyme “Little Miss Muffet sat on a tuffet (small stool) eating her curds and
whey.…” is recognition of the fact that over the centuries “curds and whey”, the two major …

Abstract Food-grade Lactic Acid Bacteria (LAB) have been safely consumed for centuries by
humans in fermented foods. Thus, they are good candidates to develop novel oral vectors …

Cow's milk allergy (CMA) is one of the most common food allergies in childhood. This allergy
is normally outgrown in the first year of life, however 15% of allergic children remain allergic …

The use of live bacteria to induce an immune response to itself or to a carried vaccine
component is an attractive vaccine strategy. Advantages of live bacterial vaccines include …

BACKGROUND: Food allergy is a disorder in which antigenic food proteins elicit immune
responses. Animal models of food allergy have several limitations that influence their utility …