Separation and functional analysis of allergy inhibitor in fermented foods

最近，日本的过敏症患者越来越多，他们正在成为一个社会问题。根据“卫生假说”，减少细菌暴露是导致过敏性疾病增加的原因。由于这一假说表明人工给药细菌成分可能会改变免疫系统以减少过敏，含有发酵菌的益生菌食品被用于控制过敏性疾病。然而，益生菌食品中的活性成分几乎没有被阐明。在这项研究中，我们对发酵乳制品和日本传统黑醋等益生菌食品中的活性成分进行了表征。我们在食物中使用了乳酸菌和醋酸菌。我们分离了调节免疫系统的成分，测定了它们的化学结构，并分析了它们减少过敏性疾病的机制。

Recently, allergy patients are increasing in Japan and they are emerging as a social problem. According to the "hygiene hypothesis", decreasing bacterial exposure is responsible for the increasing allergic diseases. Since the hypothesis indicates artificial administration of bacterial components may modify immune system to decrease allergy, probiotic foods, which contain fermentation bacteria, are utilized for controlling allergic diseases. However, active components in the probiotic foods are scarcely clarified. In this study, we investigated to characterize active components in probiotic foods, such as fermented milk products and Japanese traditional black vinegar. We used lactic acid bacteria and acetic acid bacteria in the foods. We separated components for modifying immune system, determined their chemical structure, and analyzed their mechanisms to decease allergic diseases.