Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Autores
El-Ghaish, Shady; Ahmadova, Aynur; Hadji-Sfaxi, Imen; El Merchefi, Kamel Eddine; Bazukyan, Inga; Choiset, Yvan; Rabesona, Hanitra; Sitohy, Mahmoud; Popov, Yuri G.; Kuliev, Akif A.; Mozzi, Fernanda Beatriz; Chobert, Jean-Marc; Haertle, Thomas
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.
Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; Francia
Fil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; Francia
Fil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; Francia
Fil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; Argelia
Fil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; Armenia
Fil: Choiset, Yvan. Institut National de la Recherche Agronomique; Francia
Fil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; Francia
Fil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; Egipto
Fil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; Armenia
Fil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; Azerbaiyán
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; Francia
Fil: Haertle, Thomas. Institut National de la Recherche Agronomique; Francia
Materia
Lactic Acid Bacteria
Functional Foods
Antimicrobials
Hypoallergenic
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57249
Acceder
id CONICETDig_5ca148ee1ed4411e8fc98bdab5d608b6
oai_identifier_str oai:ri.conicet.gov.ar:11336/57249
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foodsEl-Ghaish, ShadyAhmadova, AynurHadji-Sfaxi, ImenEl Merchefi, Kamel EddineBazukyan, IngaChoiset, YvanRabesona, HanitraSitohy, MahmoudPopov, Yuri G.Kuliev, Akif A.Mozzi, Fernanda BeatrizChobert, Jean-MarcHaertle, ThomasLactic Acid BacteriaFunctional FoodsAntimicrobialsHypoallergenichttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; FranciaFil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; FranciaFil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; FranciaFil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; ArgeliaFil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; ArmeniaFil: Choiset, Yvan. Institut National de la Recherche Agronomique; FranciaFil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; FranciaFil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; EgiptoFil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; ArmeniaFil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; AzerbaiyánFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; FranciaFil: Haertle, Thomas. Institut National de la Recherche Agronomique; FranciaElsevier Science London2011-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57249El-Ghaish, Shady; Ahmadova, Aynur; Hadji-Sfaxi, Imen; El Merchefi, Kamel Eddine; Bazukyan, Inga; et al.; Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 22; 9; 9-2011; 509-5160924-2244CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.tifs.2011.05.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0924224411000926info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:59Zoai:ri.conicet.gov.ar:11336/57249instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:59.861CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
title Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
spellingShingle Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
El-Ghaish, Shady
Lactic Acid Bacteria
Functional Foods
Antimicrobials
Hypoallergenic
title_short Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
title_full Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
title_fullStr Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
title_full_unstemmed Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
title_sort Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
dc.creator.none.fl_str_mv El-Ghaish, Shady
Ahmadova, Aynur
Hadji-Sfaxi, Imen
El Merchefi, Kamel Eddine
Bazukyan, Inga
Choiset, Yvan
Rabesona, Hanitra
Sitohy, Mahmoud
Popov, Yuri G.
Kuliev, Akif A.
Mozzi, Fernanda Beatriz
Chobert, Jean-Marc
Haertle, Thomas
author El-Ghaish, Shady
author_facet El-Ghaish, Shady
Ahmadova, Aynur
Hadji-Sfaxi, Imen
El Merchefi, Kamel Eddine
Bazukyan, Inga
Choiset, Yvan
Rabesona, Hanitra
Sitohy, Mahmoud
Popov, Yuri G.
Kuliev, Akif A.
Mozzi, Fernanda Beatriz
Chobert, Jean-Marc
Haertle, Thomas
author_role author
author2 Ahmadova, Aynur
Hadji-Sfaxi, Imen
El Merchefi, Kamel Eddine
Bazukyan, Inga
Choiset, Yvan
Rabesona, Hanitra
Sitohy, Mahmoud
Popov, Yuri G.
Kuliev, Akif A.
Mozzi, Fernanda Beatriz
Chobert, Jean-Marc
Haertle, Thomas
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Functional Foods
Antimicrobials
Hypoallergenic
topic Lactic Acid Bacteria
Functional Foods
Antimicrobials
Hypoallergenic
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.
Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; Francia
Fil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; Francia
Fil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; Francia
Fil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; Argelia
Fil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; Armenia
Fil: Choiset, Yvan. Institut National de la Recherche Agronomique; Francia
Fil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; Francia
Fil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; Egipto
Fil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; Armenia
Fil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; Azerbaiyán
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; Francia
Fil: Haertle, Thomas. Institut National de la Recherche Agronomique; Francia
description The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.
publishDate 2011
dc.date.none.fl_str_mv 2011-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57249
El-Ghaish, Shady; Ahmadova, Aynur; Hadji-Sfaxi, Imen; El Merchefi, Kamel Eddine; Bazukyan, Inga; et al.; Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 22; 9; 9-2011; 509-516
0924-2244
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57249
identifier_str_mv El-Ghaish, Shady; Ahmadova, Aynur; Hadji-Sfaxi, Imen; El Merchefi, Kamel Eddine; Bazukyan, Inga; et al.; Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 22; 9; 9-2011; 509-516
0924-2244
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.tifs.2011.05.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0924224411000926
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science London
publisher.none.fl_str_mv Elsevier Science London
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270102125281280
score 13.13397

Publicaciones similares