Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins

Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins

This study evaluates Lactobacillus casei LcY protein immunactive properties and assesses its potential to decrease milk protein immunoreactivity in fermented buttermilk before and after simulated digestion. Competitive ELISA analysis of α-lactalbumin, β-lactoglobulin, α-casein, β-casein, κ-casein, b...

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Veröffentlicht in:Food research international 2016-05, Vol.83, p.95-101
Hauptverfasser: Wróblewska, Barbara, Markiewicz, Lidia Hanna, Szyc, Anna Maria, Dietrich, Mariola Aleksandra, Szymkiewicz, Agata, Fotschki, Joanna
Format: Artikel
Sprache:eng
Schlagworte:
Allergenic bacterial proteins
Bacteria
Digestion
ELISA
Fermented buttermilk
Food allergy
Human
Immunoreactivity
Lactobacillus casei
Milk
Proteins
Simulated digestion
Simulation
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Zusammenfassung:This study evaluates Lactobacillus casei LcY protein immunactive properties and assesses its potential to decrease milk protein immunoreactivity in fermented buttermilk before and after simulated digestion. Competitive ELISA analysis of α-lactalbumin, β-lactoglobulin, α-casein, β-casein, κ-casein, bovine serum albumin and lactoferrin determined significant (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2016.02.016