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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

Shuting Yin Qiangqiang Li Yuxiao Tao Enning Zhou Kun Wang Wanwen Chen Xiangxin Li Liming Wu

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.349-359,11.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.349-359,11.DOI:10.26599/FSHW.2022.9250029

Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

Shuting Yin ¹Qiangqiang Li ¹Yuxiao Tao ¹Enning Zhou ¹Kun Wang ²Wanwen Chen ³Xiangxin Li ¹Liming Wu¹

作者信息

1. Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China
2. Department of Animal Science,McGill University,Quebec H9X 3V9,Canada
3. State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
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摘要

关键词

Alleviatory effects/Lactic acid bacteria fermentation/Bee pollen allergen/Gut microbiota/Host metabolism

分类

轻工纺织

引用本文复制引用

Shuting Yin,Qiangqiang Li,Yuxiao Tao,Enning Zhou,Kun Wang,Wanwen Chen,Xiangxin Li,Liming Wu..Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice[J].食品科学与人类健康(英文),2024,13(1):P.349-359,11.

基金项目

supported by the National Natural Science Foundation of China(32102605) （32102605）

the Agricultural Science and Technology Innovation Program under Grant(CAAS-ASTIP-2020-IAR)。（CAAS-ASTIP-2020-IAR）

食品科学与人类健康(英文)

ISSN：2097-0765

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