Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland.
Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland.
Food Chem. 2021 Aug 15;353:129512. doi: 10.1016/j.foodchem.2021.129512. Epub 2021 Mar 9.
This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.
本文描述了一种新的低免疫原性酸乳（BM）配方的成功开发，该配方由 31 株乳酸菌（LAB）和双歧杆菌菌株发酵而成。本研究的目的是开发一种新的配方，作为过敏免疫疗法的候选药物。研究对其生物活性化合物（如蛋白质、肽、磷脂和短链脂肪酸（SCFA））的含量、LAB 的存活率以及感官质量进行了测试。结果表明，BM 是一种富含营养成分的基质，对蛋白质 IgE 免疫反应性（降低至 98%）和高细菌保护能力的降低表现出高于预期的敏感性。经检验产品的整体感官质量受 SCFA 和游离肽的影响，但两种用德氏乳杆菌保加利亚亚种 151 和干酪乳杆菌-LcY 发酵的配方在感官、免疫反应性和生化特性方面具有优势。
