乳酸菌引导β-伴大豆球蛋白“解构-重排”对致敏原表位胃肠道消化暴露行为的影响机制

β-伴大豆球蛋白是大豆中主要的致敏原，因其具有致密折叠的三维结构使大豆蛋白脱敏成为难点问题，且常规技术难以脱敏；乳酸菌发酵可特异性降低β-伴大豆球蛋白致敏性，但其脱敏机制尚不明晰，已成为乳酸菌发酵脱敏技术应用的重要障碍。本项目拟以前期筛选到的具显著β-伴大豆球蛋白脱敏效果的植物乳杆菌B1-6为发酵菌株，通过对致敏原表位精确定位，研究其对β-伴大豆球蛋白的“解构-重排”作用，明确结构变化对致敏原表位在胃肠道生理生化条件、消化道特有形态（空间效应）与消化道壁面运动（时间维度）下的暴露行为；建立完整的乳酸菌引导β-伴大豆球蛋白三维结构及空间构象变化与致敏性间的“构-效”关系，并在此基础上探讨植物乳杆菌B1-6对β-伴大豆球蛋白结构的变构机制，从三维结构和空间构象全局角度阐释乳酸菌发酵对β-伴大豆球蛋白的脱敏机制。本项目对于全面认知乳酸菌发酵与大豆蛋白致敏性的相互关系具有重要的理论价值和实践意义。

β-conglycinin is a major soybean allergen. Because of its compact three-dimensional structure, it is difficult to be desensitized by conventional techniques. Fermentation by lactic acid bacteria can specifically reduce the immunoreactivity of β-conglycinin, but the mechanism is not clear, which has become an important theoretical obstacle in the promotion of lactic fermentation desensitization technology. In this study, Lactobacillus plantarum B1-6, which had high desensitizing ability to β-conglycinin, will be used as fermentation strain. Through the precise location of allergen epitopes, the effect of "decomposition-rearrangement" of β-conglycinin induced by fermentation of L. plantarum B1-6 will be studied. Furthermore, the structural change induced exposure behavior alternation of allergen epitopes in gastrointestinal physiological and biochemical conditions, gastrointestinal specific morphology (spatial effect) and gastrointestinal wall movement (time dimension) will be determined. The study will establish the “structure-activity” relationship between the three-dimensional structure and spatial conformation of β-conglycinin and the immunoreactivity. The mechanism of L. plantarum B1-6 fermentation affecting the structure of β-conglycinin will be further discussed. This project aims to explain the desensitization mechanism from the role of lactic acid bacteria changing in perspective of three-dimensional structure and spatial conformation of β-conglycinin. This project will help to promote the comprehensive understanding of the relationship between lactic acid bacteria fermentation and soybean protein sensitization. It has important theoretical value and practical significance.