A group of scientists from the Department of Animal Science and Technology, National University of Taiwan, Taipei, have discovered that feeding heat-inactivated Lactobacillus (L b.) kefiranofaciens M1 from kefir grains effectively inhibts immunoglobulin (Ig) E production, which had been produced in response to ovalbumin (OVA) in vivo.

Kefir has long been considered a benefit to health, including immunoregulatory effects. Until now however the immunoregulatory effects of kefir lactic acid bacteria were unknown. This study clearly demonstrates the anti-allergic activity of the bacteria, and displays the potential for use in functional food products.

Source: Journal of Food Science

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