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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

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El Mecherfi, Kamel-Eddine [1] ; Todorov, Svetoslav Dimitrov [2] ; Cavalcanti de Albuquerque, Marcela Albuquerque [2] ; Denery-Papini, Sandra [1] ; Lupi, Roberta [1] ; Haertle, Thomas [1] ; Dora Gombossy de Melo Franco, Bernadette [2] ; Larre, Colette [1]
Total Authors: 8
[1] BIA, INRAE, UR1268, 3 Impasse Y Cauchois Rue Geraudiere CS 71627, F-44000 Nantes - France
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Food Res Ctr, BR-05508080 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Review article
Source: FOODS; v. 9, n. 6 JUN 2020.
Web of Science Citations: 3

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 18/10540-6 - Determination of the proteolytic activity and functional potential of lactic acid bacteria to reduce the immunogenic activity of gluten in vitro
Grantee:Marcela Albuquerque Cavalcanti de Albuquerque
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 18/11475-3 - Immunochemical methods in the study of microorganisms capable to hydrolise alergenic proteins in plant foods
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Research Grants - Visiting Researcher Grant - International