Recent advances in alleviating food allergenicity through fermentation
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Recent advances in alleviating food allergenicity through fermentation
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-14
Publisher
Informa UK Limited
Online
2021-05-07
DOI
10.1080/10408398.2021.1913093
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of fermentation with Bacillus natto on the allergenicity of peanut
- (2021) Xiaowen Pi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Immunoglobulin E (IgE)-Mediated Food Allergy in Children: Epidemiology, Pathogenesis, Diagnosis, Prevention, and Management
- (2020) Simona Barni et al. Medicina-Lithuania
- Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture
- (2020) Jennifer M. Chen et al. Nutrients
- Oral intervention of Lactobacillus pentosus S-PT84 attenuates the allergenic responses in a BALB/C mouse model of egg allergy
- (2020) Kaustav Majumder et al. MOLECULAR IMMUNOLOGY
- Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance
- (2020) Linglin Fu et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
- (2020) Hui Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
- (2020) Wenhui Fu et al. Foods
- Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
- (2020) Kamel-Eddine El Mecherfi et al. Foods
- The functional biology of peanut allergens and possible links to their allergenicity
- (2019) Peggy Ozias-Akins et al. ALLERGY
- Fermented red ginseng and ginsenoside Rd alleviate ovalbumin-induced allergic rhinitis in mice by suppressing IgE, interleukin-4, and interleukin-5 expression
- (2019) Hye In Kim et al. Journal of Ginseng Research
- Whey prefermented with beneficial microbes modulates immune response and lowers responsiveness to milk allergens in mouse model
- (2019) Barbara Wróblewska et al. Journal of Functional Foods
- An update on shellfish allergy
- (2019) Lydia Wong et al. Current Opinion in Allergy and Clinical Immunology
- Wheat Allergy in Children: A Comprehensive Update
- (2019) Ricci et al. Medicina-Lithuania
- Microbiota therapy acts via a regulatory T cell MyD88/RORγt pathway to suppress food allergy
- (2019) Azza Abdel-Gadir et al. NATURE MEDICINE
- Seafood allergy: Occurrence, mechanisms and measures
- (2019) Linglin Fu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- An overview on marine anti-allergic active substances for alleviating food-induced allergy
- (2019) Kexin Wang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Allergenicity reduction and rheology property of Lactobacillus ‐fermented soymilk
- (2019) Jiaheng Xia et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- The microbiome: toward preventing allergies and asthma by nutritional intervention
- (2019) Olaf Perdijk et al. CURRENT OPINION IN IMMUNOLOGY
- Research progress in peanut allergens and their allergenicity reduction
- (2019) Xiaowen Pi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Allergenicity reduction of bovine milk β-lactoglobulin by proteolytic activity of lactococcus lactis BMC12C and BMC19H isolated from Iranian dairy products
- (2018) Rezvan Kazemi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
- (2018) V. Biscola et al. JOURNAL OF APPLIED MICROBIOLOGY
- Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin)
- (2018) Lei Fang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Anti-hypertensive peptides released from milk proteins by probiotics
- (2018) Fatah B Ahtesh et al. MATURITAS
- Tree nut allergens
- (2018) Sabine Geiselhart et al. MOLECULAR IMMUNOLOGY
- Seafood allergy: A comprehensive review of fish and shellfish allergens
- (2018) Thimo Ruethers et al. MOLECULAR IMMUNOLOGY
- Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
- (2018) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pecan nuts: A review of reported bioactivities and health effects
- (2018) Atanas G. Atanasov et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
- (2018) Anshu Yang et al. Food & Function
- Cow milk protein allergy and other common food allergies and intolerances
- (2018) Wiparat Manuyakorn et al. Paediatrics and International Child Health
- Evaluation of immunore activity of wheat bread made from fermented wheat flour
- (2018) J. Leszczyńska et al. CZECH JOURNAL OF FOOD SCIENCES
- Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
- (2018) Xin Rui et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bioactivity of soy-based fermented foods: A review
- (2018) Zhen-Hui Cao et al. BIOTECHNOLOGY ADVANCES
- Advances in food allergy in 2017
- (2018) Corinne A. Keet et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Immunomodulatory effects of probiotics: Can they be used to treat allergies and autoimmune diseases?
- (2018) Narges Dargahi et al. MATURITAS
- Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa
- (2018) Jing Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Food Allergy in Children: An Overview
- (2017) Jaidev M. Devdas et al. INDIAN JOURNAL OF PEDIATRICS
- Prevalence of food allergies and intolerances documented in electronic health records
- (2017) Warren W. Acker et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Degradation and removal of soybean allergen in Japanese soy sauce
- (2017) Norihiro Magishi et al. Molecular Medicine Reports
- Microbiome and food allergy
- (2017) Ana B. Blázquez et al. Translational Research
- Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S)
- (2017) V. Biscola et al. Beneficial Microbes
- Immunotherapy for IgE-mediated wheat allergy
- (2017) P. Pacharn et al. Human Vaccines & Immunotherapeutics
- Gut microbiome, metabolome, and allergic diseases
- (2017) So-ichiro Hirata et al. ALLERGOLOGY INTERNATIONAL
- Processing effects on tree nut allergens: A review
- (2016) Sai Kranthi Vanga et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
- (2016) Pia Meinlschmidt et al. FOOD CHEMISTRY
- In vitro digestibility and immunoreactivity of bovine milk proteins
- (2016) Andrew B. Do et al. FOOD CHEMISTRY
- Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins
- (2016) Barbara Wróblewska et al. FOOD RESEARCH INTERNATIONAL
- Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins
- (2016) V. Biscola et al. JOURNAL OF DAIRY SCIENCE
- Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour
- (2016) Ilona Stefańska et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae
- (2016) Chun-Hua Chi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis
- (2016) Sang-Hyun Seo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of bioactive peptides during soybean fermentation and their potential health benefits
- (2016) Samurailatpam Sanjukta et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The probiotic activity of Lactobacillus murinus against food allergy
- (2016) Chung-Hsiung Huang et al. Journal of Functional Foods
- Microbiota in Allergy and Asthma and the Emerging Relationship with the Gut Microbiome
- (2015) Kei E. Fujimura et al. Cell Host & Microbe
- Food processing and allergenicity
- (2015) Kitty C.M. Verhoeckx et al. FOOD AND CHEMICAL TOXICOLOGY
- Protective effect of Streptococcus thermophilus CCFM218 against house dust mite allergy in a mouse model
- (2015) Chunqing Ai et al. FOOD CONTROL
- Food Allergies: The Basics
- (2015) Rudolf Valenta et al. GASTROENTEROLOGY
- Food Allergy
- (2015) Jessica Savage et al. IMMUNOLOGY AND ALLERGY CLINICS OF NORTH AMERICA
- Common food allergens and their IgE-binding epitopes
- (2015) Hiroaki Matsuo et al. ALLERGOLOGY INTERNATIONAL
- Proteolytic Activity in Lactic Acid Bacteria from Iraq, Armenia and Bulgaria
- (2014) N. Kirilov et al. BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT
- Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation
- (2014) Nan Bao et al. CANADIAN JOURNAL OF ANIMAL SCIENCE
- Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins ofLactobacillus casei1134
- (2014) Minjing Yao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- A systematic review of the effect of thermal processing on the allergenicity of tree nuts
- (2013) L. J. Masthoff et al. ALLERGY
- Fish Allergy: In Review
- (2013) Michael F. Sharp et al. CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY
- Wheat Allergy and Intolerence; Recent Updates and Perspectives
- (2013) Imran Pasha et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of fermentation byLactobacillus rhamnosus GGon the antigenicity and allergenicity of four cows' milk proteins
- (2013) Minjing Yao et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Fermented tofu: Enhancement of keeping quality and sensorial properties
- (2013) Diana I. Serrazanetti et al. FOOD CONTROL
- Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins
- (2013) Sen Li et al. FOOD RESEARCH INTERNATIONAL
- Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins
- (2013) Jing Shi et al. INTERNATIONAL DAIRY JOURNAL
- Effects of Fermentation byLactobacillus delbrueckiisubsp.bulgaricus, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins
- (2013) Zhe Zheng et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Oral administration of fermented red ginseng suppressed ovalbumin-induced allergic responses in female BALB/c mice
- (2012) Eun-Ju Lee et al. PHYTOMEDICINE
- Update on the Diagnosis and Treatment of Shellfish Allergy
- (2011) Rosalía Ayuso CURRENT ALLERGY AND ASTHMA REPORTS
- Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin
- (2011) Micaela Pescuma et al. FOOD CHEMISTRY
- Milk and Soy Allergy
- (2011) Jacob D. Kattan et al. PEDIATRIC CLINICS OF NORTH AMERICA
- Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
- (2011) Shady El-Ghaish et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Associations of allergenic soybean proteins with piglet skin allergic reaction and application of polyclonal antibodies
- (2011) Chen Chi Chen et al. Animal Production Science
- The natural history of wheat allergy
- (2010) Corinne A. Keet et al. ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY
- Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing
- (2010) Luigi Greco et al. Clinical Gastroenterology and Hepatology
- Decrease of Wheat Allergen by Treatment with Fermented Soybean Extract
- (2010) Y. Ko et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins
- (2010) Guanhao Bu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Decrease of wheat flour allergenicity via lactic acid fermentation
- (2009) Joanna Leszczyńska et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Effect of Exopolysaccharides on the Hydrolysis of β-Lactoglobulin byLactobacillus acidophilusCRL 636 in an in Vitro Gastric/Pancreatic System
- (2009) Micaela Pescuma et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy
- (2008) Thomas Holzhauser et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More