{"title":"发酵燕麦乳的制备及其对卵清蛋白致敏小鼠抗原特异性免疫反应的调节作用","authors":"F. Liu, Chien-Li Chen, Chung-Hsiung Huang","doi":"10.1080/09540105.2022.2120851","DOIUrl":null,"url":null,"abstract":"ABSTRACT A growing number of people choose plant-based milk products to replace dairy for health reasons or veganism. Since fermentation is a promising method to improve the nutritional value of plant-based milk, this study aimed to establish the process of oat milk fermentation and to evaluate the effect of fermented oat milk (FOM) on modulating antigen-specific immune response in ovalbumin (OVA)-sensitized mice. The FOM was prepared by fermentation of oat milk with Streptococcus thermophilus, Lactobacillus bulgaricus and proteolytic L. rhamnosus. Addition of 1% glucose improved the process of fermentation. FOM was stable while stored at 4°C within seven days. Oral administration with FOM (0.4 and 2 g/kg body weight) did not alter the serum level of OVA-specific IgG and spleen index. However, FOM had comparable potency with commercial dairy yogurt to lower stimulation index, IL-2, IFN-γ and IL-4 production and to promote TGF-β and IL-10 secretion by OVA-stimulated splenocytes.","PeriodicalId":12300,"journal":{"name":"Food and Agricultural Immunology","volume":"33 1","pages":"722 - 735"},"PeriodicalIF":1.7000,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Preparation of fermented oat milk and evaluation of its modulatory effect on antigen-specific immune responses in ovalbumin-sensitized mice\",\"authors\":\"F. Liu, Chien-Li Chen, Chung-Hsiung Huang\",\"doi\":\"10.1080/09540105.2022.2120851\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT A growing number of people choose plant-based milk products to replace dairy for health reasons or veganism. Since fermentation is a promising method to improve the nutritional value of plant-based milk, this study aimed to establish the process of oat milk fermentation and to evaluate the effect of fermented oat milk (FOM) on modulating antigen-specific immune response in ovalbumin (OVA)-sensitized mice. The FOM was prepared by fermentation of oat milk with Streptococcus thermophilus, Lactobacillus bulgaricus and proteolytic L. rhamnosus. Addition of 1% glucose improved the process of fermentation. FOM was stable while stored at 4°C within seven days. Oral administration with FOM (0.4 and 2 g/kg body weight) did not alter the serum level of OVA-specific IgG and spleen index. However, FOM had comparable potency with commercial dairy yogurt to lower stimulation index, IL-2, IFN-γ and IL-4 production and to promote TGF-β and IL-10 secretion by OVA-stimulated splenocytes.\",\"PeriodicalId\":12300,\"journal\":{\"name\":\"Food and Agricultural Immunology\",\"volume\":\"33 1\",\"pages\":\"722 - 735\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2022-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Agricultural Immunology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/09540105.2022.2120851\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Agricultural Immunology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09540105.2022.2120851","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Preparation of fermented oat milk and evaluation of its modulatory effect on antigen-specific immune responses in ovalbumin-sensitized mice
ABSTRACT A growing number of people choose plant-based milk products to replace dairy for health reasons or veganism. Since fermentation is a promising method to improve the nutritional value of plant-based milk, this study aimed to establish the process of oat milk fermentation and to evaluate the effect of fermented oat milk (FOM) on modulating antigen-specific immune response in ovalbumin (OVA)-sensitized mice. The FOM was prepared by fermentation of oat milk with Streptococcus thermophilus, Lactobacillus bulgaricus and proteolytic L. rhamnosus. Addition of 1% glucose improved the process of fermentation. FOM was stable while stored at 4°C within seven days. Oral administration with FOM (0.4 and 2 g/kg body weight) did not alter the serum level of OVA-specific IgG and spleen index. However, FOM had comparable potency with commercial dairy yogurt to lower stimulation index, IL-2, IFN-γ and IL-4 production and to promote TGF-β and IL-10 secretion by OVA-stimulated splenocytes.
期刊介绍:
Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed.
The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on:
-Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer
-Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals
-Effects of food on the immune system
-Studies on allergy and allergic reactions
-Investigations into food allergies
-Development of allergen-free food systems
-Development of novel assay formats
-Applications of assay systems to the monitoring of food items in relation to safety and labelling
-Food quality issues, e.g. speciation, adulteration and contamination
-Comparisons between different analytical techniques
The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.