研究报告

乳酸菌协同发酵对β-乳球蛋白潜在致敏性的影响

  • 尹树磊 ,
  • 杜香 ,
  • 易俊洁 ,
  • 王艳菲
展开
  • (昆明理工大学 食品科学与工程学院,云南省高原特色食品预制化重点实验室,昆明市绿色食品加工国际科技研发中心,云南 昆明,650500)
第一作者:硕士研究生(王艳菲讲师为通信作者,E-mail:wangyfkust@163.com)

收稿日期: 2024-09-27

  修回日期: 2024-12-20

  网络出版日期: 2025-09-29

基金资助

云南省科技计划基础研究专项项目(202301AU070075);昆明理工大学人培基金项目(KKZ3202446086);云南省重大科技专项项目(202102AE090050);云南省重大科技专项项目(202202AG050009)

Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin

  • YIN Shulei ,
  • DU Xiang ,
  • YI Junjie ,
  • WANG Yanfei
Expand
  • (Faculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China)

Received date: 2024-09-27

  Revised date: 2024-12-20

  Online published: 2025-09-29

摘要

β-乳球蛋白(β-lactoglobulin,β-LG)具有高致敏性,常见的降敏方式虽能部分降低β-LG的过敏原性,但存在影响营养价值和风味等缺陷。乳酸菌(lactic acid bacteria,LAB)发酵有望成为一种保持营养和风味的有效降敏方式。该研究通过构建人外周血嗜碱性白血病细胞(human peripheral blood basophilic leukemia cells,KU812)脱颗粒模型,测定β-LG经LAB水解及胃肠道消化后的产物对其生物活性介质β-氨基己糖苷酶(β-hexosaminidase, β-HEX)和组胺以及IL-4、IL-6、TNF-α和TNF-γ释放量的影响。结果表明,β-LG水解及消化产物均可显著减少KU812细胞β-HEX、组胺、IL-6、IL-4和TNF-α的释放,增加TNF-γ的释放,证实了LAB水解能够降低β-LG在消化过程中的潜在致敏性。该研究有助于从细胞水平认识LAB水解对过敏蛋白致敏性的影响机制,可为LAB工业化应用生产低致敏性乳制品提供理论依据。

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.041163

Abstract

β-lactoglobulin (β-LG) is highly allergenic, and while common desensitization methods can partially reduce its allergenicity, they often compromise its nutritional value and flavor.Lactic acid bacteria (LAB) fermentation is a promising alternative that may preserve 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 mediators.β-hexosaminidase (β-HEX), histamine, and cytokines such as IL-4, IL-6, TNF-α, and TNF-γ.The results demonstrated that both β-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 theoretical foundation for the industrial application of LAB in hypoallergenic dairy product production.

参考文献

[1] ZHAO L N, XIE Q G, SHI F Y, et al.Proteolytic activities of combined fermentation with Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 reduce antigenic response to cow milk proteins[J].Journal of Dairy Science, 2021, 104(11):11499-11508.
[2] LIANG X N, QIAN G L, YANG H, et al.Evaluation of IgG/IgE-binding capacity and functional properties of enzymatic hydrolysis in skimmed cow milk system[J].Journal of Food Science, 2023, 88(7):2780-2795.
[3] TIAN L H, ZHANG Q Q, CONG Y J, et al.Preparation, identification and application of β-lactoglobulin hydrolysates with oral immune tolerance[J].Foods, 2023, 12(2):307.
[4] JIA W, ZHU J Y, WANG X, et al.Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques:Reduce allergenicity and regulate digestion of β-lactoglobulin[J].Trends in Food Science & Technology, 2022, 129:634-645.
[5] KHAN M U, LIN H, AHMED I, et al.Whey allergens:Influence of nonthermal processing treatments and their detection methods[J].Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5):4480-4510.
[6] WANG X M, TU Z C, YE Y H, et al.Mechanism on the allergenicity changes of α-lactalbumin treated by sonication-assisted glycation during in vitro gastroduodenal digestion[J].Journal of Agricultural and Food Chemistry, 2021, 69(24):6850-6859.
[7] 邹琳, 陈琼珍, 熊子豪, 等.碱性氨基酸对β-乳球蛋白结构和致敏性的影响[J].食品与发酵工业, 2023, 49(11):7-12.
ZOU L, CHEN Q Z, XIONG Z H, et al.Effect of basic amino acids on structure and allergenicity of β-lactoglobulin[J].Food and Fermentation Industries, 2023, 49(11):7-12.
[8] ZOU H, WANG H, ZHANG Z Y, et al.Immune regulation by fermented milk products:The role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides[J].Critical Reviews in Food Science and Nutrition, 2024, 64(28):10498-10516.
[9] 王宏鑫, 马鸣阳, 刘衍辰, 等.乳酸菌发酵降低牛乳蛋白致敏性的研究进展[J].中国食品学报, 2021, 21(4):364-374.
WANG H X, MA M Y, LIU Y C, et al.Review on reducing bovine milk allergens by fermentation with lactic acid bacteria[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(4):364-374.
[10] KAZEMI R, TAHERI-KAFRANI A, MOTAHARI A, et al.Allergenicity reduction of bovine milk β-lactoglobulin by proteolytic activity of Lactococcus lactis BMC12C and BMC19H isolated from Iranian dairy products[J].International Journal of Biological Macromolecules, 2018, 112:876-881.
[11] HUANG M J, LI X, WU Y, et al.Potential allergenicity and hydrolysis assessment of bovine casein and β-casein by treatment with lactic acid bacteria[J].Journal of Food Biochemistry, 2022, 46(12):e14424.
[12] ZHANG Z, XU Y P, LI X L, et al.Modulating whey proteins antigenicity with Lactobacillus delbrueckii subsp.bulgaricus DLPU F-36 metabolites:Insights from spectroscopic and molecular docking studies[J].Journal of Agricultural and Food Chemistry, 2024, 72(27):15198-15212.
[13] DU X, YIN S L, WANG T, et al.Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin[J].Journal of Dairy Science, 2024, 107(11):8990-9004.
[14] 刘庆梅, 杨永仕, 刘艳, 等.肥大细胞和嗜碱性粒细胞系在过敏性疾病中的研究进展[J].中国免疫学杂志, 2023, 39(12):2631-2637.
LIU Q M, YANG Y S, LIU Y, et al.Research progress on mast cells and basophils lines in allergic diseases[J].Chinese Journal of Immunology, 2023, 39(12):2631-2637.
[15] JIANG S J, JIANG Y T, MENG L Y, et al.β-lactoglobulin hydrolysates by L.plantarum AHQ-14 and L.bulgaricus BD0390 alleviate allergic responses to β-lactoglobulin in sensitized mice[J].Food Bioscience, 2024, 58:103770.
[16] BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14(4):991-1014.
[17] MENG X Y, ZENG Z L, GAO J Y, et al.Conformational changes in bovine α-lactalbumin and β-lactoglobulin evoked by interaction with C18 unsaturated fatty acids provide insights into increased allergic potential[J].Food & Function, 2020, 11(10):9240-9251.
[18] 钟菁华, 王中亮, 武涌, 等.高盐刺激嗜碱性粒细胞产生促炎因子及其分子机制[J].食品科学, 2023, 44(3):120-126.
ZHONG J H, WANG Z L, WU Y, et al.Molecular mechanism by which sodium chloride stimulates basophils to produce pro-inflammatory factors[J].Food Science, 2023, 44(3):120-126.
[19] FUC E, ZŁOTKOWSKA D, WRÓBLEWSKA B.Milk and meat allergens from Bos taurus β-lactoglobulin, α-casein, and bovine serum albumin:An in-vivo study of the immune response in mice[J].Nutrients, 2019, 11(9):2095.
[20] XU Y P, ZHANG F F, MU G Q, et al.Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2024, 23(1):e13257.
[21] ADEL-PATIENT K, NAHORI M A, PROUST B, et al.Elicitation of the allergic reaction in β-lactoglobulin-sensitized Balb/c mice:Biochemical and clinical manifestations differ according to the structure of the allergen used for challenge[J].Clinical & Experimental Allergy, 2003, 33(3):376-385.
[22] BERNASCONI E, FRITSCHÉ R, CORTHÉSY B.Specific effects of denaturation, hydrolysis and exposure to Lactococcus lactis on bovine β-lactoglobulin transepithelial transport, antigenicity and allergenicity[J].Clinical & Experimental Allergy, 2006, 36(6):803-814.
[23] 廖兵, 杨春平, 易韵, 等.RNAi沉默CCR3对变应性鼻炎嗜碱性粒细胞迁移、活化及脱颗粒的影响[J].中国老年学杂志, 2024, 44(6):1446-1450.
LIAO B, YANG C P, YI Y, et al.Effect of RNAi silencing CCR3 on migration, activation and degranulation of basophils in allergic rhinitis[J].Chinese Journal of Gerontology, 2024, 44(6):1446-1450.
[24] CHIZOBA EKEZIE F G, CHENG J H, SUN D W.Effects of nonthermal food processing technologies on food allergens:A review of recent research advances[J].Trends in Food Science & Technology, 2018, 74:12-25.
[25] OHTSU H.Pathophysiologic role of histamine:Evidence clarified by histidine decarboxylase gene knockout mice[J].International Archives of Allergy and Immunology, 2012, 158(Suppl 1):2-6.
[26] SATHE S K, LIU C Q, ZAFFRAN V D.Food allergy[J].Annual Review of Food Science and Technology, 2016, 7:191-220.
[27] SCHROEDER J T.Basophils:Emerging roles in the pathogenesis of allergic disease[J].Immunological Reviews, 2011, 242(1):144-160.
[28] JEON J H, AHN K B, KIM S K, et al.Bacterial flagellin induces IL-6 expression in human basophils[J].Molecular Immunology, 2015, 65(1):168-176.
[29] KARA M, BESER O F, KONUKOGLU D, et al.The utility of TNF-α, IL-6 and IL-10 in the diagnosis and/or follow-up food allergy[J].Allergologia et Immunopathologia, 2020, 48(1):48-55.
[30] MENG L Y, ZHU X M, TUO Y F, et al.Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390[J].Food Bioscience, 2021, 42:101137.
[31] PESCUMA M, HÉBERT E M, RABESONA H, et al.Proteolytic action of Lactobacillus delbrueckii subsp.bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin[J].Food Chemistry, 2011, 127(2):487-492.
[32] YANG H, QU Y Z, GAO Y R, et al.Role of the dietary components in food allergy:A comprehensive review[J].Food Chemistry, 2022, 386:132762.
[33] LU Q L, ZUO L L, WU Z H, et al.Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model[J].Food Chemistry, 2022, 366:130569.
[34] SAMADI N, HEIDEN D, KLEMS M, et al.Gastric enzyme supplementation inhibits food allergy in a BALB/c mouse model[J].Nutrients, 2021, 13(3):738.
[35] 马秋平. 超声波辅助糖基化对β-Lg在体外模拟消化过程中致敏性的影响[D].南昌:南昌大学, 2021.
MA L P.Effects of ultrasound-assisted glycation on β-Lg allergenicity during simulated digestion in vitro[D].Nanchang:Nanchang University, 2021.
[36] PIPKIN M E, SACKS J A, CRUZ-GUILLOTY F, et al.Interleukin-2 and inflammation induce distinct transcriptional programs that promote the differentiation of effector cytolytic T cells[J].Immunity, 2010, 32(1):79-90.
文章导航

/

〈 〉