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文章摘要
乳酸菌降低牛乳蛋白致敏性的研究进展
Research Development on LAB Reducing Antigenicity of Milk Protein
投稿时间:2019-10-06  修订日期:2019-10-28
DOI:
中文关键词: 乳酸菌  牛乳过敏  机制
英文关键词: lactic acid bacteria  milk allergy  mechanism
基金项目:
作者单位E-mail
李  欣 南昌大学 食品科学与技术国家重点实验室 zhizilixin@163.com 
徐子豪 南昌大学食品学院  
黄美佳 南昌大学食品学院  
武  涌 南昌大学食品学院  
陈红兵 南昌大学食品学院 chenhongbing@ncu.edu.cn 
胡立明 南昌职业大学体育卫生系  
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中文摘要:
      牛乳过敏是一种严重的公共营养卫生问题。为了减少患有过敏症的人的比例,寻求有效的预防和治疗方法。本文从乳酸菌产蛋白酶水解破坏牛乳过敏原表位、乳酸菌发酵调节免疫系统平衡两方面来阐述乳酸菌的抗过敏机制,并介绍了乳酸菌在预防和治疗过敏性疾病中的潜能及应用前景。
英文摘要:
      Milk allergy is a serious public health problem.In order to reduce the proportion of people with allergies, seek effective prevention and treatment methods.In this paper, the anti-allergic mechanism of lactic acid bacteria was described from two aspects:Lactic acid bacteria produce protease to destroy the allergen epitope of cow"s milk and the regulation of immune system balance by lactic acid bacteria. The potential and application prospect of lactic acid bacteria in the prevention and treatment of allergic diseases were introduced.
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