食品与发酵工业2025，Vol.51Issue(17)：64-72,9.DOI:10.13995/j.cnki.11-1802/ts.041163
乳酸菌协同发酵对β-乳球蛋白潜在致敏性的影响
Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin
摘要
Abstract
β-lactoglobulin(β-LG)is highly allergenic,and while common desensitization methods can partially reduce its allergenic-ity,they often compromise its nutritional value and flavor.Lactic acid bacteria(LAB)fermentation is a promising alternative that may pre-serve both nutrition and flavor.In this study,a degranulation model was constructed using human peripheral blood basophilic leukemia cells(KU812)to evaluate the impact of β-LG hydrolyzed by LAB and digested in the gastrointestinal tract on biologically active media-tors.β-hexosaminidase(β-HEX),histamine,and cytokines such as IL-4,IL-6,TNF-α,and TNF-γ.The results demonstrated that bothβ-LG hydrolysis and digestion products significantly reduced the release of β-HEX,histamine,IL-6,IL-4,and TNF-α,while increasing the release of TNF-γ in KU812 cells.The findings indicated that LAB hydrolysis could diminish the potential sensitization of β-LG during digestion.This study enhances understanding of LAB hydrolysis mechanisms on allergenic proteins at the cellular level and may offer a the-oretical foundation for the industrial application of LAB in hypoallergenic dairy product production.关键词
乳酸菌/β-乳球蛋白/致敏性/KU812细胞/脱颗粒Key words
lactic acid bacteria/β-lactoglobulin/allergenicity/KU812 cell/degranulation引用本文复制引用
尹树磊,杜香,易俊洁,王艳菲..乳酸菌协同发酵对β-乳球蛋白潜在致敏性的影响[J].食品与发酵工业,2025,51(17):64-72,9.基金项目
云南省科技计划基础研究专项项目(202301AU070075) （202301AU070075）
昆明理工大学人培基金项目(KKZ3202446086) （KKZ3202446086）
云南省重大科技专项项目(202102AE090050) （202102AE090050）
云南省重大科技专项项目(202202AG050009) （202202AG050009）
