Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Abstract

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.

Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous?

“…Montel et al [47] pointed out that aldehydes, alcohols, and acids derived from the breakdown of some amino acids (leucine, valine, phenylalanine, and methionine) have a minimal effect on the sensory quality (i.e., taste and smell) of the fermented products, but can be more relevant in the reduction of allergenic characteristics of some proteins, and, related to this, can be considered as beneficial. El Mecherfi et al [48] suggested the production of proteolytic and lipolytic enzymes is to be beneficial in the reduction of allergenicity in dairy, meat, and even gluten in cereal-based products. Park et al [49] evaluated the production of lipolytic enzymes of Bacillus strains with regard to their potential application in the development of anti-obesity probiotics.…”

Maillard Reaction Induced Changes in Allergenicity of Food

“…However, a higher serum-specific IgE level is not always consistent with mast cell/basophil degranulation and the onset of symptoms, as it may not yet arrive at the threshold [ 15 ]. Therefore, evaluation of allergenicity in vivo is usually accompanied by allergy symptoms, histamine level, mast-cell protease-1 (MCP-1) level, and a Th2 bias in CD4 + T cells [ 16 , 17 ].…”

Sensibilización alimentaria y factores asociados con el descontrol del asma en el Valle del Yaqui, México

“…En cuanto al control del asma, la comparación con otros estudios fue limitada, ya que nuestro estudio se enfocó en el control de la enfermedad, y la mayoría de los estudios contrastados se enfocan en la severidad de los síntomas. Actualmente no existe un método práctico para erradicar las reacciones alérgicas a los alimentos y la forma más eficaz es evitar el contacto o eliminar el alimento de la dieta, algunos estudios proponen el tratamiento térmico y la fermentación como alternativas para disminuir la alergenicidad en los alimentos, 30 aunque aún faltan estudios que respalden esa tendencia. Por último, en alergia alimentaria utilizamos extractos comerciales que pierden su efectividad rápidamente en comparación con alimentos frescos, los cuales son el estándar de oro al realizar la prueba de reto oral en esta enfermedad.…”