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Trends in Food Science & Technology
22, No. 9, 2011; Pages: 509 - 516

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Shady El-Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi, Kamel Eddine El Mecherfi, Inga Bazukyan, Yvan Choiset, Hanitra Rabesona, Mahmoud Sitohy, Yuri G. Popov, Akif A. Kuliev, Fernanda Mozzi, Jean-Marc Chobert, Thomas Haertlé

UR 1268 Biopolymères Interactions Assemblages, Equipe Fonctions et Interactions des Protéines, Institut National de la Recherche Agronomique, rue de la Géraudière, BP 71627, 44316 Nantes Cedex 3, France.


The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.




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