乳酸菌降低过敏食物致敏性的研究进展
食物过敏的患病率在近几十年内急剧上升, 越来越多的证据表明机体内微生物的生态失调是引起食物过敏的主要原因, 因此乳酸菌等益生菌对过敏症状的潜在预防和治疗效果引起了人们的广泛关注。大量研究表明乳酸菌不仅能够通过发酵降低食物过敏原的致敏性, 而且有可能通过调节肠道菌群的平衡在宿主免疫系统的发育和调节中发挥作用, 从而改变过敏性疾病的发病风险。本文综述了乳酸菌的分类和生物特性, 乳酸菌发酵在降低牛奶、大豆、花生、小麦等主要食物过敏原中发挥的作用, 乳酸菌发挥免疫调节作用的主要机制, 包括改变抗原递呈细胞的表型、调节Th1/Th2平衡、诱导调节性T细胞、增强肠道屏障功能。以期通过乳酸菌及其发酵作用达到预防和/或治疗食物过敏的效果, 为乳酸菌的研究及应用提供参考。
The prevalence of food allergies has risen sharply in recent decades. More and more evidences show that the ecological imbalance of organisms is the main cause of food allergies. The potential prevention and treatment effects of probiotics such as lactic acid bacteria on allergic symptoms have attracted wide attention. Probiotics not only reduce the allergenicity of food allergens by fermentation, but also play a role in the development and regulation of the host immune system by regulating the balance of the intestinal flora, thereby changing the risk of allergic diseases. This paper reviewed the classification and biological characteristics of lactic acid bacteria, the role of lactic acid bacteria fermentation in reducing major food allergens such as milk, soybeans, peanuts, and wheat, and the main mechanisms of immune regulation by probiotics such as lactic acid bacteria include altering the phenotype of antigen-presenting cells, regulating Th1/Th2 balance, inducing regulatory T cells, and enhancing intestinal barrier function. It is expected that lactic acid bacteria and their fermentation could prevent and/or treat food allergies, and provide reference for the research and related applications of lactic acid bacteria.
标题：乳酸菌降低过敏食物致敏性的研究进展
英文标题：Research progress of lactic acid bacteria in reducing allergenicity of allergic foods
作者：
朱杰瑞 南昌大学食品科学与技术国家重点实验室
左玲玲 南昌大学食品科学与技术国家重点实验室
陆巧玲 南昌大学食品科学与技术国家重点实验室
杨安树 南昌大学食品科学与技术国家重点实验室;南昌大学中德联合研究院
陈红兵 南昌大学食品科学与技术国家重点实验室;南昌大学中德联合研究院
中文关键词:乳酸菌,食物过敏,发酵,免疫调节,
英文关键词:probiotics,food allergy,fermentation,immune regulation,
发表日期：2019-02-17
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