Abstract：
Cow milk allergy is one of the common food allergies. Our previous study showed that the allergenicity of fermented milk is lower than that of unfermented skimmed milk in vitro, and the antigenicity of β-lactoglobulin and α-lactalbumin in fermented milk was decreased by 67.54% and 80.49%, respectively. To confirm its effects in vivo, allergic BALB/C mice model was used to further study the allergenicity of fermented milk. It was found that compared with the skim milk (SM) group, the intragastrically sensitization with fermented milk had no obvious allergic symptoms and the fingers were more stable: lower levels of IgE, IgG, and IgA in serum, lower levels of plasma histamine and mast cell protein-1, and immune balance of Th1/Th2 and Treg/Th17. At the same time, intragastrically sensitization with fermented milk increased the α diversity of intestinal microbiota and changed the microbiota abundance: the relative abundance of norank-f-Muribaculaceae and Staphylococcus significantly decreased, and the abundance of Lachnospiraceae NK4A136 group, Bacteroides, and Turicibacter increased. In addition, fermented milk can also increase the level of short-chain fatty acids in the intestines of mice. It turns out that fermented milk is much less allergenicity than SM. PRACTICAL APPLICATION: Fermentation provides a theoretical foundation for reducing the allergenicity of milk and dairy products, thereby facilitating the production of low-allergenic dairy products suitable for individuals with milk allergies.
摘要：
牛奶过敏是常见的食物过敏之一。我们先前的研究表明，体外发酵乳的致敏性低于未发酵脱脂乳，发酵乳中β-乳球蛋白和α-乳白蛋白的抗原性分别降低67.54%和80.49%,分别。为了证实其在体内的作用，采用变应性BALB/C小鼠模型进一步研究发酵乳的致敏性。发现与脱脂乳(SM)组相比，发酵乳的胃内致敏没有明显的过敏症状，手指更稳定：IgE水平较低，IgG,血清中的IgA，降低血浆组胺和肥大细胞蛋白-1水平，降低Th1/Th2和Treg/Th17的免疫平衡。同时,用发酵乳进行胃内致敏增加了肠道微生物群的α多样性并改变了微生物群的丰度：诺兰-f-Muibaculaceae和葡萄球菌的相对丰度显着降低，和丰富的蛇床子科NK4A136组，拟杆菌,Turicibacter增加了.此外,发酵乳还可以增加小鼠肠道中短链脂肪酸的水平。事实证明，发酵牛奶的致敏性比SM低得多。实际应用：发酵为降低牛奶和乳制品的致敏性提供了理论基础，从而促进生产适用于牛奶过敏个体的低过敏性乳制品。
