Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

The global health status is highly affected by the growing pace of urbanization, new
lifestyles, climate changes, and resource exploitation. Modern technologies pave a …

In recent years, the development of GABA‐enriched foods through exploiting lactic acid
bacteria (LAB) has gained much attention. In this study, Enterococcus faecium MDM21 and …

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 …

Probiotics are important bacteria because they are beneficial to human health. Two lactic
acid bacteria (LAB) strains capable to hydrolyze immuno-reactive β-lactoglobulin (β-Lg) …

Yogurts provide a good source of nutrition and may induce tolerance in people with cow's
milk allergy (CMA). This study aimed to investigate the IgE-binding capacity of main …

The development process of fermented milk products with low-allergenic potential usually
begins with the isolation and screening of strains. However, this bottom-up screening …

Casein is one of the main allergens in cow's milk, accounting for 80% of cow's milk proteins.
The ability of hydrolyzing proteins by bacteria is also different. In this study, the capacity of …

This work investigated the reduction of bovine whey proteins antigenicity by ultrasonic
pretreatment and microbial fermentation. Firstly, bovine whey proteins was pretreated by …

Bovine αS1-casein (αS1-CN) is the main allergen in cow's milk, and immunoglobulin E (IgE)
epitopes are the material basis to trigger allergic reactions. Thus, IgE epitopes could be as …