Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins
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- 作者：Barbara Wró ; blewskaa ; b.wroblewska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author ; Lidia Hanna Markiewicza ; Anna Maria Szyca ; Mariola Aleksandra Dietrichb ; Agata Szymkiewicza ; Joanna Fotschkia
- 关键词：Fermented buttermilk ; Food allergy ; Lactobacillus casei ; Allergenic bacterial proteins ; Immunoreactivity ; Simulated digestion
- 刊名：Food Research International
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：83
- 期：Complete
- 页码：95-101
- 全文大小：776 K
文摘
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Fermentation with L. casei LcY decreased immunoreactivity of sweet buttermilk proteins.
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Digestion further reduced the immunoreactivity of fermented buttermilk proteins.
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L. casei LcY contains proteins which react with food-allergy patients' serum.
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Lactic acid bacteria's allergenic potential requires further study.