Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins

Food Research International

Volumn 83, Issue , 2016, Pages 95-101

  Wróblewska, Barbara ^a   Markiewicz, Lidia Hanna ^a   Szyc, Anna Maria ^a   Dietrich, Mariola Aleksandra ^a   Szymkiewicz, Agata ^a   Fotschki, Joanna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Allergenic bacterial proteins; Fermented buttermilk; Food allergy; Immunoreactivity; Lactobacillus casei; Simulated digestion

Indexed keywords

BODY FLUIDS; CARBOXYLATION; CASEIN; DAIRY PRODUCTS; FERMENTED MILK; FRACTIONATION; LACTIC ACID; PHOSPHOLIPIDS;

BACTERIAL PROTEIN; FERMENTED BUTTERMILK; FOOD ALLERGIES; IMMUNOREACTIVITIES; LACTOBACILLUS CASEI; SIMULATED DIGESTION;

PROTEINS;

EID: 84959325791     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.016     Document Type: Article

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