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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: FOODS; v. 9, n. 6 JUN 2020.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 18/10540-6 - Determinação da atividade proteolítica e do potencial funcional de bactérias láticas para a redução in vitro da atividade imunogênica do glúten
• Beneficiário: Marcela Albuquerque Cavalcanti de Albuquerque
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/11475-3 - Métodos imunoquímicos no estudo de microrganismos capazes de hidrolisar proteínas alergênicas em alimentos de origem vegetal
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Pesquisador Visitante - Internacional