摘要
牛乳及乳制品过敏是婴儿最常见的食物过敏,近年来牛乳过敏患病率迅速增加。乳制品过敏是指人摄入过敏原成分后,导致组织或器官损伤,从而引起的一系列临床症状的免疫反应。牛乳过敏严重影响患者及家人的生活质量,甚至较慢性儿童疾病影响更甚。虽然临床上使用不同配方的蛋白水解物替代牛乳,但是水解蛋白婴儿配方粉的苦味和婴儿生长缓慢等营养问题仍未解决。目前,避免使用牛乳及其制品是可靠的解决牛乳过敏方案,然而,婴儿和儿童不食用乳蛋白会导致营养不良,生长缓慢,解决乳制品中过敏原问题迫在眉睫,有研究报道发酵与热加工、物理加工(如高压动态微射流)、蛋白酶解是有效的降敏方式。目前,对益生菌功能的研究是食品和医药领域的热点,乳酸菌发酵降敏可能是一种重要的趋势和手段。本文重点概述乳酸菌发酵降低牛乳蛋白过敏性的研究现状,总结牛乳中过敏原的分子特征、过敏检测方法等,探究降低致敏性研究方法,为低致敏牛乳制品的研究和开发提供一定参考。
Milk and dairy product allergies are the most common food allergies in infants.In recent years,the prevalence of milk allergies has increased rapidly.Dairy product allergy refers to the immune response of a series of clinical symptoms caused by human ingestion of allergen ingredients,resulting in tissue or organ damage.Milk allergy seriously affects the quality of life of patients and their families,even more so than chronic childhood diseases.Although protein hydrolysates of different formulas are used clinically to replace cow milk,nutritional problems such as the bitterness of hydrolyzed protein infant formula powder and the slow growth of infants are still unresolved.At present,avoiding the use of cow milk and its products is a reliable solution to milk allergy.However,infants and children who do not consume milk protein can lead to malnutrition and slow growth.It is imminent to solve the problem of allergens in dairy products.Studies have reported fermentation and thermal processing,Physical processing(such as high-pressure dynamic micro-jet)and proteolysis are effective ways to desensitize.At present,the research on the function of probiotics is a hot spot in the food and medicine fields,and lactic acid bacteria fermentation may be an important trend and means.This article focuses on the research status of lactic acid bacteria fermentation to reduce milk protein allergies,summarizes the molecular characteristics of allergens in milk,allergy detection methods,etc.,explores the research methods of reducing allergenicity,and provides a certain reference for the research and development of hypoallergenic milk products.
作者
王宏鑫
马鸣阳
刘衍辰
朱雪梅
牟光庆
姜淑娟
吴晓萌
钱方
Wang Hongxin;Ma Mingyang;Liu Yanchen;Zhu Xuemei;Mou Guangqing;Jiang Shujuan;Wu Xiaomeng;Qian Fang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第4期364-374,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2018YFC1604205)。
关键词
牛乳蛋白
过敏反应
乳酸菌
发酵
bovine milk protein
allergy
lactic acid bacteria
fermentation
作者简介
王宏鑫(1995-),女,硕士生;通信作者:朱雪梅,E-mail:zhuxuemei2005@aliyun.com。
