Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review DOI
Yunpeng Xu, Feifei Zhang, Guangqing Mu

et al.

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.

Language: Английский

β-lactoglobulin hydrolysates by L.plantarum AHQ-14 and L.bulgaricus BD0390 alleviate allergic responses to β-lactoglobulin in sensitized mice DOI
Shujuan Jiang, Yutong Jiang,

Lingying Meng

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 58, P. 103770 - 103770

Published: Feb. 22, 2024

Language: Английский

Citations

3
Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates DOI
Yang Wang, Kai Zhang,

Wen‐Mei Chen

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140605 - 140605

Published: July 24, 2024

Language: Английский

Citations

3
Cold Plasma-Induced Covalent Binding with Epigallo-catechin 3-gallate: A Strategy for Antigenicity Reduction and Antioxidant Improvement of β-lactoglobulin DOI
Jun Lv, Chang Liu, Panpan Tang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105205 - 105205

Published: Sept. 1, 2024

Language: Английский

Citations

3
Tackling food allergens—The role of food processing on proteins’ allergenicity DOI
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena

et al.

Advances in food and nutrition research, Journal Year: 2023, Volume and Issue: unknown, P. 317 - 351

Published: Jan. 1, 2023

Language: Английский

Citations

7
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review DOI
Yunpeng Xu, Feifei Zhang, Guangqing Mu

et al.

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.

Language: Английский

Citations

7