乳酸菌降低牛乳中蛋白质致敏性的研究进展

Progress on the Reduction of Allergenicity of Bovine Milk Proteins by Lactic Acid Bacteria

摘要:

牛乳过敏是一类严重的公共营养卫生问题。为了减少牛乳过敏症的发生率，寻求有效的预防和治疗方法，作者从乳酸菌产蛋白酶水解破坏牛乳过敏原表位和乳酸菌发酵调节免疫系统平衡两方面来阐述乳酸菌的抗过敏机制，并介绍了乳酸菌在预防和治疗过敏性疾病中的潜能及应用前景。

Abstract:

Milk allergy is a serious public health problem. In order to reduce the proportion of people suffering from milk allergies, effective prevention and treatment methods need to be sought. The anti-allergic mechanism of lactic acid bacteria is summarized from two aspects. The protease produced by lactic acid bacteria could destroy the epitope of milk allergen. The fermentation of lactic acid bacteria could regulate the immune system balance. The potential and application prospect of lactic acid bacteria in the prevention and treatment of allergic diseases are also introduced in this review.