乳清蛋白的Lactobacillus复杂发酵,以减少小鼠的食物过敏症状
Qinggang Xie1,2, Chunyi Zhai1,3, Shengjun Yang1,3
1Food College, Northeast Agricultural University, Harbin 150030, China. 15846092362@163.com.
Food & function
|March 31, 2025
概括
使用乳酸菌来发酵牛奶粉蛋白,通过改变肠道微生物群,显著减少了小鼠的过敏反应. 这一过程抑制了过敏反应,促进了有益的细菌,为低过敏性乳制品提供了基础.
科学领域:
- 免疫学 免疫学 免疫学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 在婴儿配方中常见的牛乳糖蛋白含有诸如β-乳糖球蛋白 (β-LG) 和α-乳糖蛋白 (α-LA) 等过敏原.
- 牛奶过敏影响全球1.9%至4.9%的婴儿,导致免疫系统反应.
- 乳酸菌可以水解乳清蛋白,降低过敏性并产生生物活性.
研究的目的:
- 在小鼠模型中评估Lactobacillus发酵乳清蛋白在缓解过敏症状方面的有效性.
- 研究发酵乳清蛋白对肠道微生物群组成的影响及其与过敏表型的相关性.
主要方法:
- 建立了小鼠对乳清蛋白过敏的模型.
- 使用ELISA,RT-qPCR和HE染色来评估过敏标志物和炎症.
- 使用16S rDNA测序分析了肠道微生物群的变化.
主要成果:
- 发酵乳清蛋白显著降低了免疫球蛋白E (IgE),基因组胺和巨细胞蛋白酶水平.
- 观察到抑制T助手2 (Th2) 细胞因子和促进T助手1 (Th1) 细胞因子.
- 改善了肠道微生物群的组成,增加了乳酸菌,臭菌和细菌菌等益生菌,与减少过敏反应相关.
结论:
- 乳酸菌媒介发酵有效降低乳清蛋白的过敏性,并减轻小鼠的过敏症状.
- 肠道微生物群的变化在调解发酵乳清蛋白的抗过敏作用方面发挥着至关重要的作用.
- 这些发现支持低过敏性乳制品的开发,并为临床过敏管理提供了洞察力.
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