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Zhou Y, Jin W, Duan M, She X, Zhu S, Zhou X, Song J, Zhu D. Effects of exogenous strain fermentation on protein structure and allergenicity of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Mu G, Zhang Z, Wang J, Jiang S, Wang H, Xu Y, Li X, Chi L, Li Y, Tuo Y, Zhu X. Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen. Foods 2021; 11:88. [PMID: 35010214 PMCID: PMC8750821 DOI: 10.3390/foods11010088] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/04/2021] [Accepted: 12/21/2021] [Indexed: 11/23/2022] Open
Abstract
α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as LactiplantibacillusPlantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.
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Affiliation(s)
- Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Zhao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Jiayi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Shujuan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Hongxin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Yunpeng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Xinling Li
- Xinjiang Tianrun Biological Technology Co., Ltd., Urumchi 830011, China;
| | - Lei Chi
- Dalian Women and Children Medical Center, Dalian 116012, China; (L.C.); (Y.L.)
| | - Yue Li
- Dalian Women and Children Medical Center, Dalian 116012, China; (L.C.); (Y.L.)
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
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Pi X, Fu G, Dong B, Yang Y, Wan Y, Xie M. Effects of fermentation with Bacillus natto on the allergenicity of peanut. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110862] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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4
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Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Duan C, Ma L, Cai L, Li X, Ma F, Chen J, Huo G, Li D. Comparison of allergenicity among cow, goat, and horse milks using a murine model of atopy. Food Funct 2021; 12:5417-5428. [PMID: 33988206 DOI: 10.1039/d1fo00492a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Due to the prevalence and severity of cow milk (CM) allergy (CMA), an ideal substitute is urgently needed to develop hypoallergenic infant formula for infants who experience anaphylaxis to typical whey-based CM formula. Goat milk (GM) and horse milk (HM) are considered appropriate substitutes; however, whether GM and HM are less allergenic than CM is unclear. In the present study, the difference in allergenicity among CM, GM, and HM was investigated using the Balb/c mouse model. The number of mice with severe respiratory symptoms was significantly lower in the GM- and HM-sensitised groups than in the CM-sensitised group. Furthermore, histologic examination of intestinal and lung tissues revealed a thinner lamina propria of the small intestine and obvious inflammation and congestion in lungs in the CM-sensitised group than in the GM- and HM-sensitised groups. CM-specific immunoglobulin (Ig) E, serum IgG1, and plasma histamine levels were also higher in CM-sensitised mice than in GM- or HM-sensitised mice. In addition, higher interleukin (IL) 4 and IL-17A levels and lower interferon-γ (IFN-γ) and IL-10 levels were observed in CM-sensitised mice compared with GM- and HM-sensitised mice, according to qPCR, indicating Th1/Th2 and Treg/Th17 imbalances. The CM-sensitised group had a higher proportion of IL-4- and IL-17A-producing CD3+ T cells but a lower proportion of IFN-γ- and IL-10-producing CD3+ T cells compared with the GM- and HM-sensitised groups, confirming the Th1/Th2 and Treg/Th17 imbalances. In conclusion, GM and HM were less allergenic than CM in mice as a result of a shift in the Th1/Th2 and Treg/Th17 imbalances; however, HM was less allergenic than GM and can be used as an alternative milk to develop infant formulas for children with CMA.
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Affiliation(s)
- Cuicui Duan
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, 6543 Weixing Road, Changchun 130022, Jilin, People's Republic of China. and Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Lin Ma
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, 6543 Weixing Road, Changchun 130022, Jilin, People's Republic of China.
| | - Lin Cai
- College of Food and Biology, Changchun Polytechnic, 3278 Weixing Road, Changchun 130033, Jilin, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, 6543 Weixing Road, Changchun 130022, Jilin, People's Republic of China.
| | - Fumin Ma
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, 6543 Weixing Road, Changchun 130022, Jilin, People's Republic of China.
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guicheng Huo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, 6543 Weixing Road, Changchun 130022, Jilin, People's Republic of China.
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Wróblewska B, Kaliszewska-Suchodoła A, Fuc E, Markiewicz LH, Ogrodowczyk AM, Złotkowska D, Wasilewska E. Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow's Milk Proteins and Tolerance Induction-In Vitro and In Vivo Studies. Nutrients 2020; 12:E3390. [PMID: 33158132 PMCID: PMC7694189 DOI: 10.3390/nu12113390] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 10/28/2020] [Accepted: 11/02/2020] [Indexed: 02/07/2023] Open
Abstract
There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow's milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM-basic, or YM-LB-enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.
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Affiliation(s)
- Barbara Wróblewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
| | | | - Ewa Fuc
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
| | - Lidia Hanna Markiewicz
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
| | - Anna Maria Ogrodowczyk
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
| | - Dagmara Złotkowska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
| | - Ewa Wasilewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland; (B.W.); (E.F.); (L.H.M.); (A.M.O.); (D.Z.)
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Fotschki J, Wróblewska B, Fotschki B, Kalicki B, Rigby N, Mackie A. Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins. J Dairy Sci 2020; 103:2153-2166. [PMID: 31928755 DOI: 10.3168/jds.2019-17264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 11/12/2019] [Indexed: 12/31/2022]
Abstract
Horse milk is a valuable raw material and a very attractive alternative for scientific research to address the issue of cow milk (CM) allergy due to its protein profile. A decrease in immunoreactive properties can be achieved by thermal, enzymatic, and hydrolytic processing. Therefore, the aim of this study was to explore the possibility of reducing the immunoreactivity of horse milk proteins by microbial transglutaminase (TG) polymerization. To determine how TG linking alters immunoreactivity under simulated digestion of the examined milk, analyses were performed before, during, and after digestion. The dose-dependent (1, 10, and 100 U) effects of microbial TG on horse and cow milk were analyzed. A consecutive 3-stage digestion was simulated with salivary, gastric, and intestinal fluids. The effects of digestion were analyzed by SDS-PAGE, particle size analysis, and size-exclusion chromatography. Immunoreactivity was assessed using competitive ELISA (β-lactoglobulin and α-casein) and immunodot (sera from 7 patients aged 3 to 13 years who are allergic to CM proteins). Horse milk contained almost half of the amount of total proteins in CM. The dose 1 U/g of total milk protein changed the immunoreactivity of both cow and horse milk. With increasing TG doses, α-casein immunoreactivity increased, and β-lactoglobulin decreased. After total digestion, horse milk was characterized by 2.4-fold lower average IgE and 4.8-fold lower IgG reactivity than CM. We found that TG alters the IgE and IgG reactivity of CM after in vitro digestion. Horse milk was less reactive to IgE and IgG than was CM, with animal and patient sera. The effect of TG on immunoreactivity depends on enzyme quantity and milk protein type. The diet based on modified horse milk proteins could be an alternative for some patients with CM protein allergy; however, confirmation through clinical trials is needed.
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Affiliation(s)
- J Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
| | - B Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Fotschki
- Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Kalicki
- Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland
| | - N Rigby
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
| | - A Mackie
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
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Abd El-Salam MH, El-Shibiny S. Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1701010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food Chem 2019; 298:125024. [PMID: 31261007 DOI: 10.1016/j.foodchem.2019.125024] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 06/12/2019] [Accepted: 06/15/2019] [Indexed: 11/22/2022]
Abstract
We investigated the allergenicity, digestibility and functional properties of whey protein isolate (WPI) after covalent conjugation with chlorogenic acid (CHA). The covalent conjugation of CHA may cause an unfolded protein structure. The WPI-CHA conjugate showed lower IgE binding capacity but higher intestinal digestibility than unmodified WPI. Furthermore, after digestion, the IgE binding capacity of β-lactoglobulin and α-lactoalbumin was lower in the digested WPI-CHA conjugate than digested WPI. Moreover, the solubility, emulsifying activity, foaming properties and antioxidant capacity of WPI were enhanced by covalent conjugation of CHA. Covalent conjugation with CHA might reduce the allergenicity in vitro of WPI by improving the functional properties of the protein.
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Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.034] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Villa C, Costa J, Oliveira MBP, Mafra I. Bovine Milk Allergens: A Comprehensive Review. Compr Rev Food Sci Food Saf 2017; 17:137-164. [DOI: 10.1111/1541-4337.12318] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/09/2017] [Accepted: 10/11/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
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Fotschki J, Szyc AM, Laparra JM, Markiewicz LH, Wróblewska B. Immune-modulating properties of horse milk administered to mice sensitized to cow milk. J Dairy Sci 2016; 99:9395-9404. [PMID: 27771084 DOI: 10.3168/jds.2016-11499] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Accepted: 09/01/2016] [Indexed: 01/08/2023]
Abstract
The aim of this study was to examine immune adaptive changes, the expression of innate biomarkers and variations in intestinal microbiota composition after horse-milk administration in BALB/c mice, which were sensitized intraperitoneally using cow β-lactoglobulin and α-casein with aluminum adjuvant. We measured serum antibody IgE levels and the expression of MCP-1, IL-4, and TNF-α in duodenal samples. Changes in immune cell populations in peripheral blood were quantified using flow cytometry, and intestinal microbiota composition was assessed using real-time PCR. We found that horse-milk administration decreased serum IgE levels in sensitized mice. The groups that received horse milk showed an increased population of regulatory T cells (CD4+Foxp3+). Horse-milk administration decreased the mRNA levels of IL-4 and resulted in higher transcripts of TLR-4 in all treatment groups; however, the levels of MCP-1, TNF-α, and TLR-2 were unaltered. After horse-milk treatment, we observed a positive effect, with increased numbers of intestinal Bifidobacterium spp. We observed immune-modulating properties of horse milk, but future studies should focus on testing horse-milk processing, such as fermentation and destroying most allergenic epitopes to continue research under clinical conditions.
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Affiliation(s)
- J Fotschki
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - A M Szyc
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - J M Laparra
- Immunonutrition and Health Group, Valencian International University, C/Gorgos 5-7, 46021 Valencia, Spain
| | - L H Markiewicz
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - B Wróblewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.001] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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