Abstract：
Cow milk is a major allergenic food. The potential prevention and treatment effects of lactic acid bacteria (LAB)-fermented dairy products on allergic symptoms have garnered considerable attention. Cow milk allergy (CMA) is mainly attributed to extracellular and/or cell envelope proteolytic enzymes with hydrolysis specificity. Numerous studies have demonstrated that LAB prevents the risk of allergies by modulating the development and regulation of the host immune system. Specifically, LAB and its effectors can enhance intestinal barrier function and affect immune cells by interfering with humoral and cellular immunity. Fermentation hydrolysis of allergenic epitopes is considered the main mechanism of reducing CMA. This article reviews the linear epitopes of allergens in cow milk and the effect of LAB on these allergens and provides insight into the means of predicting allergenic epitopes by conventional laboratory analysis methods combined with molecular simulation. Although LAB can reduce CMA in several ways, the mechanism of action remains partially clarified. Therefore, this review additionally attempts to summarize the main mechanism of LAB fermentation to provide guidance for establishing an effective preventive and treatment method for CMA and serve as a reference for the screening, research, and application of LAB-based intervention.
摘要：
牛奶是一种主要的过敏食物。乳酸菌（LAB）发酵乳制品对过敏症状的潜在预防和治疗作用已引起广泛关注。牛奶过敏（CMA）主要归因于具有水解特异性的细胞外和/或细胞包膜蛋白水解酶。许多研究表明，LAB通过调节宿主免疫系统的发育和调节来预防过敏风险。具体来说,LAB及其效应子可以通过干扰体液和细胞免疫来增强肠道屏障功能并影响免疫细胞。变应原性表位的发酵水解被认为是减少CMA的主要机制。本文综述了牛奶中过敏原的线性表位以及LAB对这些过敏原的影响，并提供了通过常规实验室分析方法结合分子模拟预测过敏原表位的方法。尽管LAB可以通过多种方式降低CMA，作用机制仍部分澄清。因此,本综述还试图总结LAB发酵的主要机理，为建立有效的CMA预防和治疗方法提供指导，并为筛选提供参考。研究,以及基于LAB的干预措施的应用。
