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

IF 1.7 3区 农林科学 Q3 CHEMISTRY, APPLIED
F. Liu, Chien-Li Chen, Chung-Hsiung Huang
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引用次数: 1

摘要

越来越多的人出于健康原因或素食主义选择植物性乳制品来代替乳制品。发酵是提高植物乳营养价值的一种很有前途的方法,本研究旨在建立发酵燕麦乳的工艺,并评价发酵燕麦乳(FOM)对卵清蛋白(OVA)致敏小鼠抗原特异性免疫反应的调节作用。以燕麦乳为原料,加入嗜热链球菌、保加利亚乳杆菌和水解蛋白鼠李糖乳杆菌进行发酵。添加1%葡萄糖改善了发酵过程。FOM在4℃条件下保存7天内保持稳定。口服FOM (0.4 g/kg体重和2 g/kg体重)未改变ova特异性IgG水平和脾脏指数。然而,FOM在降低刺激指数、IL-2、IFN-γ和IL-4的产生以及促进ova刺激的脾细胞分泌TGF-β和IL-10方面具有与商业酸奶相当的效力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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来源期刊
Food and Agricultural Immunology
Food and Agricultural Immunology 农林科学-毒理学
CiteScore
5.30
自引率
6.70%
发文量
52
审稿时长
2 months
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.
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