乳酸细菌调节大豆甘氨酸的胃肠道消化行为,并与其免疫活性相关联:一种型研究

Zhen Liu1, Yumeng Fu1, Elham Azarpazhooh2

  • 1College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China. ruix@njau.edu.cn.

Food & function
|February 12, 2024
PubMed
概括

乳酸细菌发酵降低了大豆糖氨酸的免疫活性和IgE结合. 发酵的大豆甘氨酸显示出较低的抗原性和在消化过程中改变的表位降解.

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