Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1303-1312

  Yao, Minjing ^a   Xu, Qian ^a   Luo, Yongkang ^a   Shi, Jing ^a   Li, Zheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Allergenicity; Antigenicity; Fermented milk; Free amino acid; Lactic acid; Milk protein

Indexed keywords

LACTOBACILLUS CASEI;

ALLERGEN; CASEIN; IMMUNOGLOBULIN E; LACTALBUMIN; LACTIC ACID; MILK PROTEIN; PROTEIN BINDING;

ANIMAL; BOVINE; FEMALE; FERMENTATION; GASTROINTESTINAL TRACT; HUMAN; IMMUNOLOGY; LACTOBACILLUS CASEI; METABOLISM; MILK; MILK HYPERSENSITIVITY; PH;

ALLERGENS; ANIMALS; CASEINS; CATTLE; FEMALE; FERMENTATION; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; IMMUNOGLOBULIN E; LACTALBUMIN; LACTIC ACID; LACTOBACILLUS CASEI; MILK; MILK HYPERSENSITIVITY; MILK PROTEINS; PROTEIN BINDING;

EID: 84924853575     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6823     Document Type: Article

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