Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

Shuting Yin ¹Qiangqiang Li ¹Yuxiao Tao ¹Enning Zhou ¹Kun Wang ²Wanwen Chen ³Xiangxin Li ¹Liming Wu¹

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作者信息

1. Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China
2. Department of Animal Science,McGill University,Quebec H9X 3V9,Canada
3. State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
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Abstract

Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.

Key words

Alleviatory effects/Lactic acid bacteria fermentation/Bee pollen allergen/Gut microbiota/Host metabolism

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基金项目

国家自然科学基金(32102605)

Agricultural Science and Technology Innovation Program(CAAS-ASTIP-2020-IAR)

出版年

2024

食品科学与人类健康(英文)

CSTPCDCSCD

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参考文献量44

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