Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

文献类型： 外文期刊

第一作者： Yin, Shuting

作者： Yin, Shuting;Li, Qiangqiang;Tao, Yuxiao;Zhou, Enning;Li, Xiangxin;Wu, Liming;Wang, Kun;Chen, Wanwen

作者机构：

关键词： Alleviatory effects; Lactic acid bacteria fermentation; Bee pollen allergen; Gut microbiota; Host metabolism

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）

ISSN：

年卷期： 2024 年 13 卷 1 期

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收录情况： SCI

摘要： Food allergy as a global health problem threatens food industry. Bee pollen (BP) is a typical food with allergenic potentials, although it performs various nutritional/pharmacological functions to humans. In this study, lactic acid bacteria (LAB) were used to ferment Brassica napus BP for alleviating its allergenicity. Four novel allergens (glutaredoxin, oleosin-B2, catalase and lipase) were identified with significant decreases in LAB-fermented BP (FBP) than natural BP by proteomics. Meanwhile, metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP, indicating the degradation of LAB on allergens. Moreover, FBP showed alleviatory effects in BALB/c mice, which relieved pathological symptoms and lowered production of allergic mediators. Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity, which were closely correlated with the alleviation of allergic reactivity. These findings could contribute to the development and utilization of hypoallergenic BP products. & COPY; 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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