Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2023,
Volume and Issue:
23(1)
Published: Dec. 13, 2023
Abstract
Cow
milk
is
a
major
allergenic
food.
The
potential
prevention
and
treatment
effects
of
lactic
acid
bacteria
(LAB)‐fermented
dairy
products
on
allergic
symptoms
have
garnered
considerable
attention.
allergy
(CMA)
mainly
attributed
to
extracellular
and/or
cell
envelope
proteolytic
enzymes
with
hydrolysis
specificity.
Numerous
studies
demonstrated
that
LAB
prevents
the
risk
allergies
by
modulating
development
regulation
host
immune
system.
Specifically,
its
effectors
can
enhance
intestinal
barrier
function
affect
cells
interfering
humoral
cellular
immunity.
Fermentation
epitopes
considered
main
mechanism
reducing
CMA.
This
article
reviews
linear
allergens
in
cow
effect
these
provides
insight
into
means
predicting
conventional
laboratory
analysis
methods
combined
molecular
simulation.
Although
reduce
CMA
several
ways,
action
remains
partially
clarified.
Therefore,
this
review
additionally
attempts
summarize
fermentation
provide
guidance
for
establishing
an
effective
preventive
method
serve
as
reference
screening,
research,
application
LAB‐based
intervention.
Food & Function,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Jan. 1, 2024
The
antioxidant
capacity
of
DPs
is
determined
by
internal
chemical
structures
and
environmental
factors.
Green
delivery
systems
help
improve
their
bioactivities
bioavailability,
providing
great
options
for
personalized
food
nutrition.
Foods,
Journal Year:
2024,
Volume and Issue:
13(18), P. 2903 - 2903
Published: Sept. 13, 2024
Casein
is
among
the
most
abundant
proteins
in
milk
and
has
high
nutritional
value.
Casein's
interactions
with
polysaccharides,
polyphenols,
metal
ions
are
important
for
regulating
functional
properties
textural
quality
of
dairy
foods.
To
improve
casein-based
foods,
a
deep
understanding
interaction
mechanisms
influencing
factors
between
casein
other
food
components
required.
This
review
started
by
elucidating
mechanism
ions.
Thermodynamic
incompatibility
attraction
fundamental
determining
types
which
leads
to
different
phase
behaviors
microstructural
Additionally,
polyphenols
primarily
occurs
through
non-covalent
(hydrogen
bonding,
hydrophobic
interactions,
van
der
Waals
forces,
ionic
bonding)
or
covalent
(primarily
based
on
oxidation
enzymatic
non-enzymatic
(alkaline
free
radical
grafting)
approaches).
Moreover,
selectivity
specific
also
introduced.
Factors
affecting
binding
above
three
components,
such
as
temperature,
pH,
mixing
ratio,
fine
structure
these
summarized
provide
good
foundation
applications.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(3), P. 685 - 685
Published: Feb. 4, 2025
Food
allergies
are
a
global
concern,
with
β-lactoglobulin
(β-LG)
in
bovine
milk
being
major
allergenic
protein.
This
study
investigated
the
effects
of
transglutaminase
(TGase)-mediated
crosslinking
on
antibody
recognition
capacity
(ARC)
and
structural
properties
β-LG,
aim
developing
hypoallergenic
dairy
products.
β-LG
solutions
were
treated
TGase
at
varying
concentrations
(0,
5,
10,
15,
20
U/g)
durations
6,
18,
24,
42
h),
followed
by
analysis
using
electrophoresis,
enzyme-linked
immunosorbent
assay
(ELISA),
spectroscopy.
The
results
demonstrated
that
treatment
U/g
significantly
reduced
ARC
immunoglobulin
E
(IgE)
binding
to
90.0
±
0.4%
58.4
1.0%,
respectively,
optimal
reduction
observed
after
6
h
(86.7
1.2%,
p
<
0.05).
Although
electrophoresis
did
not
reveal
significant
ultraviolet
absorption,
fluorescence
intensity,
hydrophobicity
all
increased
prolonged
time,
while
sulfhydryl
content
fluctuated
irregularly.
These
findings
suggest
underwent
degrees
modification,
which
led
masking
antigenic
epitopes
during
early
stages
(0–24
their
re-exposure
later
stage
(42
h).
Overall,
these
highlight
potential
reduce
allergenicity,
presenting
promising
strategy
for
development
