Journal article · Conference paper
Protein modification by fermentation: Effect of fermentation on the potential allergenicity of pea
The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis, and Lactobacillus plantarum, and two fungi, Rhizopus microsporus, var. oligosporus and Geotrichum candidum.
Residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and R. microsporus. Reactions to anti-pea profilin and anti-Bet v I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not reduced by the microorganisms. (C) Munksgaard 1998.
Language: | English |
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Year: | 1998 |
Pages: | 106-108 |
Proceedings: | 7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy |
ISSN: | 13989995 and 01054538 |
Types: | Journal article and Conference paper |
DOI: | 10.1111/j.1398-9995.1998.tb04976.x |
Antigenicity Bet v 1 Digestion in vitro ELISA Fermentation Lectin Profilin pea (Pisum sativum)