Research Progress of Probiotics in Improving Milk Protein Allergy

CAO Ting; ZHAO Lina; CHEN Qingxue; YUE Yingxue; LÜ Xiuli; PING Lijun; LI Bailiang; HUO Guicheng

doi:10.13386/j.issn1002-0306.2022050245

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 11-18. > DOI: 10.13386/j.issn1002-0306.2022050245

CAO Ting, ZHAO Lina, CHEN Qingxue, et al. Research Progress of Probiotics in Improving Milk Protein Allergy[J]. Science and Technology of Food Industry, 2022, 43(23): 11−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050245.

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Research Progress of Probiotics in Improving Milk Protein Allergy

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: May 22, 2022
Available Online: October 05, 2022

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Abstract

Abstract

Cow milk protein allergy is one of the most common food allergic reactions in early childhood and often persists through adult life. Probiotics have influence on the intestinal microbiota and modulate the immune response. They may be tools that prevent or alleviate certain pathologies involving the gut immune system, such as cow milk protein allergy. In this review, significant research advances on cow milk protein allergy are explored, milk protein allergens and allergy mechanism are introduced. This review highlights recent progress in the probiotics related tothe cow milk protein allergy, which could improve milk protein allergy by regulating intestinal flora and improving intestinal immunity. Finally, the research status of hypoallergenic products is described as well as the problems faced in research and application are put forward. The in-depth study of probiotics to improve milk protein allergy has been a major breakthrough in the field of allergies, providing the theoretical basis for alleviating milk allergy.
- probiotics,
- milk protein,
- immune function,
- intestinal flora,
- allergy,
- mechanism,
- hypoallergenic products

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