| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540045 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The allergenic whey protein β-lactoglobulin was hydrolysed by L. bulgaricus CRL656. ⺠The strain cleaved three main epitopes of β-lactoglobulin (BLG). ⺠BLG allergenicity, assessed with sera from allergic children, was reduced in vitro. ⺠The studied strain could be used for formulating novel hypoallergenic foods. ⺠It is the first study on the allergenic response of hydrolysed BLG by Lactobacillus.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Micaela Pescuma, Elvira MarÃa Hébert, Hanitra Rabesona, Martine Drouet, Yvan Choiset, Thomas Haertlé, Fernanda Mozzi, Graciela Font de Valdez, Jean-Marc Chobert,