发酵食品与哮喘和呼吸道过敏——机会还是失败？
Fermented Food in Asthma and Respiratory Allergies-Chance or Failure?
机构信息
Department and Clinic of Paediatrics, Allergology and Cardiology, Wrocław Medical University, ul. Chałubińskiego 2a, 50-368 Wrocław, Poland.
出版信息
Nutrients. 2022 Mar 29;14(7):1420. doi: 10.3390/nu14071420.
Abstract
In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.
摘要
在过去的几十年中，观察到全球过敏疾病和哮喘的患病率显著增加。有人假设饮食可能是影响过敏疾病易感性的一个重要免疫调节因素。发酵食品是活微生物和生物活性化合物的天然来源，已被证明具有促进健康的潜力，似乎是降低各种与免疫相关疾病（如过敏疾病和哮喘）风险的有前途的策略。通过发酵食品缓解或预防过敏疾病和哮喘的确切机制尚不清楚；然而，最近已经研究了其通过调节免疫反应和影响肠道微生物群来发挥作用的潜力。在这篇综述中，我们提供了关于饮食（包括发酵食品）在预防或治疗过敏疾病和哮喘中的作用的现有知识。
相似文献
1
Fermented Food in Asthma and Respiratory Allergies-Chance or Failure?发酵食品与哮喘和呼吸道过敏——机会还是失败？
Nutrients. 2022 Mar 29;14(7):1420. doi: 10.3390/nu14071420.
2
Prevention of allergic disease in childhood: clinical and epidemiological aspects of primary and secondary allergy prevention.儿童过敏性疾病的预防：一级和二级过敏预防的临床与流行病学方面
Pediatr Allergy Immunol. 2004 Jun;15 Suppl 16:4-5, 9-32. doi: 10.1111/j.1399-3038.2004.0148b.x.
3
Relationship between respiratory and food allergy and evaluation of preventive measures.呼吸道过敏与食物过敏之间的关系及预防措施评估
Allergol Immunopathol (Madr). 2016 May-Jun;44(3):263-75. doi: 10.1016/j.aller.2015.05.008. Epub 2015 Aug 25.
4
Probiotics: Myths or facts about their role in allergy prevention.益生菌：关于其在预防过敏中作用的误解与事实
Adv Clin Exp Med. 2018 Jan;27(1):119-124. doi: 10.17219/acem/65476.
6
Mechanisms of allergy and asthma.过敏和哮喘的机制。
Eur J Pharmacol. 2008 May 13;585(2-3):354-60. doi: 10.1016/j.ejphar.2008.02.094. Epub 2008 Mar 18.
7
Fermented Foods, Health and the Gut Microbiome.发酵食品、健康与肠道微生物组。
Nutrients. 2022 Apr 6;14(7):1527. doi: 10.3390/nu14071527.
8
[Epidemiological analysis of allergic diseases in primary and middle school students of Foshan].[佛山中小学生过敏性疾病的流行病学分析]
Lin Chuang Er Bi Yan Hou Tou Jing Wai Ke Za Zhi. 2019 Oct;33(10):970-974. doi: 10.13201/j.issn.1001-1781.2019.10.017.
9
Food allergy and asthma.食物过敏与哮喘。
Prim Care Respir J. 2009 Dec;18(4):258-65. doi: 10.4104/pcrj.2009.00036.
10
Towards safer oral immunotherapy for food allergy and allergic asthma is still increasing in prevalence.针对食物过敏和过敏性哮喘的更安全的口服免疫疗法的研究仍在不断增加。
Clin Exp Allergy. 2017 Nov;47(11):1360-1361. doi: 10.1111/cea.13046.
引用本文的文献
1
Interaction Between Microbiota and Immunity: Molecular Mechanisms, Biological Functions, Diseases, and New Therapeutic Opportunities.微生物群与免疫的相互作用：分子机制、生物学功能、疾病及新的治疗机遇
MedComm (2020). 2025 Jun 19;6(7):e70265. doi: 10.1002/mco2.70265. eCollection 2025 Jul.
2
Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015-2018 Korea National Health and Nutrition Examination.韩国中年人群中发酵食品消费模式、超敏C反应蛋白与慢性病之间的关系：来自2015 - 2018年韩国国家健康与营养检查的数据
Nutrients. 2025 Apr 14;17(8):1343. doi: 10.3390/nu17081343.
3
Air Pollution-Associated Rhinitis: Exploring the Preventive Role of Nutritional Supplements Against Particulate Matter-Induced Inflammation.空气污染相关鼻炎：探索营养补充剂对颗粒物诱导炎症的预防作用
Nutrients. 2025 Feb 27;17(5):829. doi: 10.3390/nu17050829.
4
Harnessing the Farm Effect: Microbial Products for the Treatment and Prevention of Asthma Throughout Life.利用农场效应：用于一生治疗和预防哮喘的微生物产物
Immunol Rev. 2025 Mar;330(1):e70012. doi: 10.1111/imr.70012.
5
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.醋发酵中的乳酸菌：多样性、功能及健康益处
Foods. 2025 Feb 18;14(4):698. doi: 10.3390/foods14040698.
6
Development and clinical assessment of a novel probiotic candy in the prevention of respiratory infections in asthmatic children.一种新型益生菌糖果预防哮喘儿童呼吸道感染的研发与临床评估
World Allergy Organ J. 2025 Jan 20;18(2):101023. doi: 10.1016/j.waojou.2024.101023. eCollection 2025 Feb.
7
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.发酵代谢对发酵果蔬汁的品质特性和生物活性的影响。
Food Chem X. 2024 Feb 10;21:101209. doi: 10.1016/j.fochx.2024.101209. eCollection 2024 Mar 30.
8
Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review.水果醋作为一种有前途的天然抗炎剂来源：最新综述。
Daru. 2024 Jun;32(1):307-317. doi: 10.1007/s40199-023-00493-9. Epub 2023 Dec 1.
本文引用的文献
1
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas.乳酸发酵和烹饪对豌豆营养成分及矿物质消化率的影响
Front Nutr. 2022 Feb 24;9:838963. doi: 10.3389/fnut.2022.838963. eCollection 2022.
2
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.以乳酸菌发酵的豆类及豆类饮品作为益生菌和益生元的潜在载体
Microorganisms. 2021 Dec 31;10(1):91. doi: 10.3390/microorganisms10010091.
3
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile.豌豆分离蛋白的酶解与发酵及其对抗抗原蛋白、功能特性和感官特性的影响
Foods. 2022 Jan 4;11(1):118. doi: 10.3390/foods11010118.
4
Dietary Fibers: Effects, Underlying Mechanisms and Possible Role in Allergic Asthma Management.膳食纤维：作用、潜在机制及其在过敏性哮喘管理中的可能作用。
Nutrients. 2021 Nov 19;13(11):4153. doi: 10.3390/nu13114153.
5
Lactic Acid Bacteria Fermented (GRC-SC11) Suppresses IgE Mediated Mast Cell Activation and Type I Hypersensitive Allergic Murine Model.乳酸菌发酵物（GRC-SC11）抑制 IgE 介导的肥大细胞活化和 I 型超敏反应的小鼠模型。
Nutrients. 2021 Oct 28;13(11):3849. doi: 10.3390/nu13113849.
6
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.食品发酵过程的演变以及多组学在解读微生物群作用中的应用
Foods. 2021 Nov 18;10(11):2861. doi: 10.3390/foods10112861.
7
Eating Fermented: Health Benefits of LAB-Fermented Foods.食用发酵食品：乳酸菌发酵食品对健康的益处。
Foods. 2021 Oct 31;10(11):2639. doi: 10.3390/foods10112639.
8
The Fermented Soy Product ImmuBalance Suppresses Airway Inflammation in a Murine Model of Asthma.发酵大豆制品 ImmuBalance 可抑制哮喘小鼠模型的气道炎症。
Nutrients. 2021 Sep 26;13(10):3380. doi: 10.3390/nu13103380.
9
Pediococcus Pentosaceus from the Sweet Potato Fermented Ger-Minated Brown Rice Can Inhibit Type I Hypersensitivity in RBL-2H3 Cell and BALB/c Mice Models.来自甘薯发酵发芽糙米中的戊糖片球菌可抑制RBL-2H3细胞和BALB/c小鼠模型中的I型超敏反应。
Microorganisms. 2021 Aug 31;9(9):1855. doi: 10.3390/microorganisms9091855.
10
Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs.在发酵面团中产生高水平共轭亚油酸和有机酸的新型酵母。
Foods. 2021 Sep 3;10(9):2087. doi: 10.3390/foods10092087.
Zotero 插件