Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice

Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice

ABSTRACT: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens. This study aimed to evaluate the therapeutic potential of co-fermented milk protein using Lactobacillus helveticus KLDS 1.8701 and Lactobaci...

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Bibliographic Details
Main Authors: Lina Zhao, Fengyi Shi, Qinggang Xie, Yifan Zhang, Smith Etareri Evivie, Xuetong Li, Shengnan Liang, Qingxue Chen, Bowen Xin, Bailiang Li, Guicheng Huo
Format: Article
Language:English
Published: Elsevier 2022-09-01
Series:Journal of Dairy Science
Subjects:
cow milk allergy
fermentation
Lactobacillus
Balb/c mice
protein structure
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222004179

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http://www.sciencedirect.com/science/article/pii/S0022030222004179

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