This study explores the desensitizing efficacy of using Bifidobacterium longum BL21 and Bifidobacterium lactis BLa80 as fermentative strains. It explores the desensitization effect and mechanism of fermented soymilk through a systematic research design integrating " in vitro molecular detection + animal model validation + microbiome-metabolomics analysis". Compared with the unfermented soymilk group (SM), Bifidobacterium longum BL21 (BL21) and Bifidobacterium lactis BLa80 (BLa80) fermented soymilk group key findings include partial hydrolysis of major soybean allergens, reduced serum levels of allergy-associated biomarkers (IgE (66.7%, 77.9%), IgG (29.9%, 31.1%), histamine (24.4%, 29.5%), IL-4 (44.6%, 49.2%), enhanced IFN-γ (24.0%, 58.9%) production, alleviated intestinal tissue damage. The main intestinal bacteria were Lachnospiraceae NK4A136 group, Blautia, Mucispirillum, Desulfovibrio and Rikenella . The primary metabolites included tetrahydrocortisone and behenic acid. Metabolic pathways mainly focus on lipids and amino acids. The allergenicity reduction rates are 77.9% (BL21) and 66.7% (BLa80), confirming the potential of probiotic fermentation in mitigating soybean allergy.
Jia et al. (2026) studied this question.