Protein modification by fermentation: effect of fermentation on the potential allergenicity of pea

被引：15

作者：

Barkholt, V

Jorgensen, PB

Sorensen, D

Bahrenscheer, J

Haikara, A

Lemola, E

Laitila, A

Frokiaer, H

机构：

[1] Tech Univ Denmark, Dept Biochem & Nutr, DK-2800 Lyngby, Denmark

[2] VTT Biotechnol & Food Res, Espoo, Finland

来源：

ALLERGY | 1998年 / 53卷

关键词：

antigenicity; Bet v 1; digestion in vitro; ELISA; fermentation; lectin; pea (Pisum sativum); profilin;

D O I：

10.1111/j.1398-9995.1998.tb04976.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 [免疫学];

摘要：

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.

引用

页码：106 / 108

页数：3

共 17 条

[1]

AMINO-ACID ANALYSIS - DETERMINATION OF CYSTEINE PLUS HALF-CYSTINE IN PROTEINS AFTER HYDROCHLORIC-ACID HYDROLYSIS WITH A DISULFIDE COMPOUND AS ADDITIVE [J].