Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses
This review attempts to delineate the effects and roles of fermented foods on allergic responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. Positive outcomes on AR through fermented foods cou...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001896 |
| _version_ | 1826819954424414208 |
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| author | Muhamad Hafiz Abd Rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor |
| author_facet | Muhamad Hafiz Abd Rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor |
| author_sort | Muhamad Hafiz Abd Rahim |
| collection | DOAJ |
| description | This review attempts to delineate the effects and roles of fermented foods on allergic responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens, improvement in gut microbiota robustness, and modulation of the immune system that promotes a balance between T helper 1 (Th1) and Th2 cells. Studies on plant-based, non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group. The usage of specific and known starter cultures are helpful in alleviating AR, as in the case for many yogurt, Kefir or Dahi products. Sufficient fermentation time was also deemed important, exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese. However, formation of new allergens through fermentation of certain meat-based foods, or by using specific fermenting microbes (e.g. Penicillium sp.), is possible. Thus, combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods. This review may aid consumers to make informed decision during the consumption of fermented food. |
| first_indexed | 2024-03-12T05:43:50Z |
| format | Article |
| id | doaj.art-c424bdc7b0d84135b9f6aefa4984b758 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2025-02-16T06:20:25Z |
| publishDate | 2023-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-c424bdc7b0d84135b9f6aefa4984b7582025-02-03T06:53:35ZengTsinghua University PressFood Science and Human Wellness2213-45302023-05-01123691701Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responsesMuhamad Hafiz Abd Rahim0Nur Hazlin Hazrin-Chong1Hanis Hazeera Harith2Wan Abd Al Qadr Imad Wan-Mohtar3Rashidah Sukor4Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Corresponding author at: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, MalaysiaFaculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, MalaysiaFunctional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, MalaysiaFaculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, MalaysiaThis review attempts to delineate the effects and roles of fermented foods on allergic responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens, improvement in gut microbiota robustness, and modulation of the immune system that promotes a balance between T helper 1 (Th1) and Th2 cells. Studies on plant-based, non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group. The usage of specific and known starter cultures are helpful in alleviating AR, as in the case for many yogurt, Kefir or Dahi products. Sufficient fermentation time was also deemed important, exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese. However, formation of new allergens through fermentation of certain meat-based foods, or by using specific fermenting microbes (e.g. Penicillium sp.), is possible. Thus, combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods. This review may aid consumers to make informed decision during the consumption of fermented food.http://www.sciencedirect.com/science/article/pii/S2213453022001896AllergyFermented foodMilk-based allergensPlant-based allergensAnimal-based allergens |
| spellingShingle | Muhamad Hafiz Abd Rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses Food Science and Human Wellness Allergy Fermented food Milk-based allergens Plant-based allergens Animal-based allergens |
| title | Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses |
| title_full | Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses |
| title_fullStr | Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses |
| title_full_unstemmed | Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses |
| title_short | Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses |
| title_sort | roles of fermented plant dairy and meat based foods in the modulation of allergic responses |
| topic | Allergy Fermented food Milk-based allergens Plant-based allergens Animal-based allergens |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001896 |
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