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查益生菌Lactobacillus以减少花生过敏,并具有潜在的抗过敏活性

Shiyu Yang^1,2, Zhen Peng^1,2, William James Hardie³

¹State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.

Journal of the science of food and agriculture

|November 1, 2023

概括

乳酸细菌 (LAB) 发酵通过减少关键的过敏原蛋白质并提高消化能力,显著降低了花生过敏性. 像Lactobacillus plantarum P1这样的特定菌株显示出开发抗过敏花生产品的巨大潜力.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
过敏研究研究过敏

背景情况:

花生是重要的营养来源和油作物.
花生过敏影响1.1%的人口,构成严重的健康风险.
目前管理花生过敏的策略是有限的.

研究的目的:

选乳酸细菌 (LAB) 以检测它们降低花生过敏性的能力.
为潜在的治疗应用确定具有抗过敏性质的LAB菌株.
研究LAB发酵对花生蛋白质结构和消化能力的影响.

主要方法:

实验室菌株用于发酵花生奶和花生纸.
测量了pH值的变化,致敏性蛋白质含量 (Ara h 1) 和蛋白质消化能力.
评估了 hialuronidase 抑制活性,以评估抗过敏潜力.

主要成果:

实验室发酵使花生奶的pH值从6.603降低到3.593-4.500.
发酵降低了74.65%的Ara h 1含量,并改善了蛋白质的消化能力.
氨酶抑制从46.65%增加到最大的90.57%,表明强大的抗过敏反应.

结论:

LAB发酵有效地减轻花生过敏性,增强抗过敏性质.
乳酸菌植物P1和乳酸菌C24显示出最有前途的抗过敏潜力.
这些选定的LAB菌株需要进一步研究,以开发低过敏性花生产品.

关键词:

减轻过敏原性的过敏.发酵的花生纸质是发酵花生纸质.氨基酶抑制率的抑制率乳酸细菌是一种乳酸细菌.

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