Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/792 |
| _version_ | 1797565167868837888 |
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| author | Kamel-Eddine El Mecherfi Svetoslav Dimitrov Todorov Marcela Albuquerque Cavalcanti de Albuquerque Sandra Denery-Papini Roberta Lupi Thomas Haertlé Bernadette Dora Gombossy de Melo Franco Colette Larré |
| author_facet | Kamel-Eddine El Mecherfi Svetoslav Dimitrov Todorov Marcela Albuquerque Cavalcanti de Albuquerque Sandra Denery-Papini Roberta Lupi Thomas Haertlé Bernadette Dora Gombossy de Melo Franco Colette Larré |
| author_sort | Kamel-Eddine El Mecherfi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T19:08:08Z |
| format | Article |
| id | doaj.art-6df97661ed714eafa330c1bb9028bf7e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:08:08Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6df97661ed714eafa330c1bb9028bf7e2023-11-20T04:00:56ZengMDPI AGFoods2304-81582020-06-019679210.3390/foods9060792Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based ProductsKamel-Eddine El Mecherfi0Svetoslav Dimitrov Todorov1Marcela Albuquerque Cavalcanti de Albuquerque2Sandra Denery-Papini3Roberta Lupi4Thomas Haertlé5Bernadette Dora Gombossy de Melo Franco6Colette Larré7INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, FranceFood Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, BrazilFood Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, BrazilINRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, FranceINRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, FranceINRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, FranceFood Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, BrazilINRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, FranceFood 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.https://www.mdpi.com/2304-8158/9/6/792food allergensseed proteinsfermentationlactic acid bacteriafood allergy |
| spellingShingle | Kamel-Eddine El Mecherfi Svetoslav Dimitrov Todorov Marcela Albuquerque Cavalcanti de Albuquerque Sandra Denery-Papini Roberta Lupi Thomas Haertlé Bernadette Dora Gombossy de Melo Franco Colette Larré Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products Foods food allergens seed proteins fermentation lactic acid bacteria food allergy |
| title | Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products |
| title_full | Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products |
| title_fullStr | Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products |
| title_full_unstemmed | Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products |
| title_short | Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products |
| title_sort | allergenicity of fermented foods emphasis on seeds protein based products |
| topic | food allergens seed proteins fermentation lactic acid bacteria food allergy |
| url | https://www.mdpi.com/2304-8158/9/6/792 |
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