乳酸菌的抗食物过敏及免疫调节特性的研究进展  

Research progress on anti-food allergy and immunomodulatory properties of lactic acid bacteria

作　　者：秦孟春 张玲芳 胡顺安 马琳[1] 殷丽颖 李丹[1] 段翠翠 QIN Mengchun;ZHANG Lingfang;HU Shun'an;MA Lin;YIN Liying;LI Dan;DUAN Cuicui(Jilin Key Lab of Biotechnology for Agricultural Products Processing,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学农产品加工吉林省普通高等学校重点实验室,吉林长春130022

出　　处：《中国酿造》2024年第6期14-20,共7页China Brewing

基　　金：吉林省教育厅科学研究项目(JJKH20230683KJ);吉林省科技厅自由探索类基础研究项目(YDZJ202201ZYTS688);长大学者攀登计划项目(ZKP202110)。

摘　　要：乳酸菌作为一种食品安全级微生物,其具有多种益生功能,如调节肠道微生态平衡、抗肿瘤、抗氧化、免疫调节、抗食物过敏等。乳酸菌也因此在医学、工业等方面成为近年来的研究热点。另外,肠道菌群在食物过敏的致敏机制中扮演着重要的角色,这也使利用乳酸菌预防或者治疗食物过敏成为了可能。该文对食物过敏的致敏机制进行描述,根据致敏机制对乳酸菌的抗食物过敏机制进行总结,并对乳酸菌的免疫调节作用机制及其黏附进行了讨论,旨在为乳酸菌抗食物过敏及免疫调节功能食品的开发及乳酸菌资源利用提供一定的理论参考。Lactic acid bacteria are food-safe microorganism and had a variety of probiotic functions,such as regulating intestinal microecological balance,anti-tumour,antioxidant,immunomodulation,anti-food allergy,etc.Lactic acid bacteria have thus become a hot research topic in medicine and industry in recent years.In addition,intestinal flora plays an important role in the sensitisation mechanism of food allergy,which makes it possible to use lactic acid bacteria to prevent or treat food allergy.The sensitisation mechanisms of food allergy were described and the anti-food allergy mechanisms of lactic acid bacteria based on the sensitisation mechanisms were summarized.The immunomodulatory mechanism and adhesion of lactic acid bacteria were also discussed,aiming to provide certain theoretical references for the development of lactic acid bacteria-based anti-food allergy and immunomodulatory function foods and resource utilization of lactic acid bacteria.

关 键 词：乳酸菌 抗食物过敏 肠道菌群 免疫调节 

分 类 号：TS201.3[轻工技术与工程—食品科学]