标题
Recent advances in alleviating food allergenicity through fermentation
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-14
出版商
Informa UK Limited
发表日期
2021-05-07
DOI
10.1080/10408398.2021.1913093
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started