发酵法降低豆粕致敏性及发酵豆粕在养殖业中的应用

Reduction of soybean meal allergenicity via microbial fermentation and application of fermented soybean meal in breeding industry

豆粕蛋白质含量丰富,氨基酸比例均衡,是优良的植物性蛋白来源。然而,豆粕中大豆过敏原蛋白等抗营养因子的存在降低了动物对豆粕营养物质的吸收和利用,是限制其广泛应用于动物饲料中的主要原因。该文简述了豆粕中过敏原蛋白对动物机体的危害及豆粕常用发酵方式,全面阐述了发酵对豆粕中过敏原降解、致敏性变化的影响以及发酵豆粕在养殖业中的应用,旨在为进一步深入研究和高效利用发酵豆粕提供科学依据。

Soybean meal has been an excellent plant protein source for its characteristic of high protein content and well-balanced amino acid profile. However, the presence of anti-nutritional factors, such as soybean protein aller- gens, reduced the absorption and utilization of soybean meal nutrition in animals, which was the main factor that lim- ited its application in animal feed. The hazard of major allergenic protein in soybean meal to animals and the fermen- tation modes commonly used are introduced briefly in this paper. The effect of microbial fermentation on allergens deg- radation, and allergenicity changes and the application of fermented soybean meal in breeding industry are also re- viewed, which would provide the scientific basis for further research and efficient utilization of the fermented soybean meal.