The potential immunonutritional role of Parmigiano Reggiano cheese in children with food allergy

The potential immunonutritional role of Parmigiano Reggiano cheese in children with food allergy

Authors

  • Giusi Grimaldi Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Rita Nocerino Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Lorella Paparo Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Linda Cosenza Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Rosita Aitoro Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Giovanna Trinchese Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Antonio Amoroso Department of Translational Medical Science, University of Naples “Federico II”, Naples, Italy
  • Roberto Berni Canani 1Department of Translational Medical Science; 2European Laboratory for The Investigation of Food Induced Diseases; 3CEINGE Advanced Biotechnologies, University of Naples “Federico II”, Naples, Italy

Keywords:

cow’s milk allergy, oral tolerance, microbiota, extensively hydrolysed casein formula, short chain fatty acids, butyrate.

Abstract

Parmigiano Reggiano (PR) is a ripened cheese with high nutritional value. Throughout ripening the bacteria contained in PR promote an extensive hydrolysis of cow’s milk proteins resulting in peptides that exhibit positive immunoregulatory activities. Additional modulatory activities on immune system are induced by butyrate, a short chain fatty acid widely expressed in PR. These findings suggest a possible immunonutritional role for PR able to stimulate oral tolerance in
children with food allergy (FA).


Downloads

Published

20-03-2016

Issue

Vol. 18 No. 1 (2016)

Section

Reviews

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

1.
Grimaldi G, Nocerino R, Paparo L, Cosenza L, Aitoro R, Trinchese G, et al. The potential immunonutritional role of Parmigiano Reggiano cheese in children with food allergy. Progr Nutr [Internet]. 2016 Mar. 20 [cited 2025 Mar. 12];18(1):3-7. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/5292