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发酵的影响通过 Lactobacillus helveticus 对大西洋鱼过敏原的免疫活性

Hao Zou¹, Jinlong Zhao¹, Zhihui Qin¹

¹College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China.

Journal of agricultural and food chemistry

|June 20, 2023

概括

使用 Lactobacillus helveticus Lh191404 的发酵显著降低了大西洋鱼的过敏性. 这一过程破坏了关键的过敏原结构和表位,显示了减轻鱼类过敏的潜力.

科学领域:

食品科学与技术食品科学与技术
免疫学免疫学免疫学
微生物学微生物学

背景情况:

发酵是改变食物特性的一种有前途的技术.
鱼类过敏是一种严重的健康问题,需要采取减少过敏原的策略.
乳杆菌 helveticus菌株已经显示出在食品加工和健康益处方面的潜力.

研究的目的:

调查Lactobacillus helveticus发酵对大西洋鱼过敏原免疫活性的影响.
评估特定的L. helveticus菌株在降低鱼类过敏性方面的有效性.
阐明发酵改变过敏原结构和表位的机制.

主要方法:

使用三种L. helveticus菌株 (Lh187926,Lh191404,Lh187926) 来发酵大西洋鱼过敏原.
二甲基硫酸盐-多烯胺凝电泳 (SDS-PAGE) 用于分析蛋白质组成.
西方涂抹和与酶相关的免疫吸收试验 (ELISA) 来评估免疫活性.
液体染色学-双重质谱学 (nLC-MS/MS) 和免疫信息学工具用于详细分析.

主要成果:

用L. helveticus Lh191404发酵导致SDS-PAGE中的蛋白质组成和带强度降低.
西部涂抹和ELISA证实,在Lh191404发酵后,大西洋鱼过敏原的免疫活性下降.
nLC-MS/MS和免疫信息学揭示了蛋白质和过敏原组成的显著变化,关键表位被破坏.

结论:

乳杆菌 helveticus Lh191404发酵有效降解大西洋鱼过敏原.
这个过程破坏了主要鱼类过敏原的结构完整性和线性表征.
用L. helveticus Lh191404发酵显示出相当大的潜力来减轻鱼类过敏性.

关键词:

大西洋的鱼大西洋鱼.牛乳杆菌 helveticus 的一个.过敏原性过敏原性这是一种类.

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