Current Data about Milk Caseins

Petrova, Stanislava Yu.; Khlgatian, Svetlana V.; Emelyanova, Olga Yu.; Pishulina, L. A.; Berzhets, V M

doi:10.1134/s1068162022020170

Cited by 9 publications

(2 citation statements)

References 36 publications

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“…The higher the proportion of casein in the total protein, the more potentially allergenic. This is because casein allergic reactions may trigger a Th2 response, disrupting the Th1/Th2 immune balance and predisposing the infant to sensitization by other milk proteins such as β-lactoglobulin and α-lactoglobulin [ 22 ]. These proteins have a complex tertiary structure and similarities in peptide chain conformation, recognizing similar T and B cell epitopes [ 23 ].…”

Section: Allergy Mechanism Of Various Food Allergensmentioning

confidence: 99%

Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy

Huang

Liang

et al. 2023

Molecules

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Food allergies are a serious food safety and public health issue. Soybean, dairy, aquatic, poultry, and nut products are common allergens inducing allergic reactions and adverse symptoms such as atopic dermatitis, allergic eczema, allergic asthma, and allergic rhinitis. Probiotics are assumed as an essential ingredient in maintaining intestinal microorganisms’ composition. They have unique physiological roles and therapeutic effects in maintaining the mucosal barrier, immune function, and gastrointestinal tract, inhibiting the invasion of pathogenic bacteria, and preventing diarrhea and food allergies. Multiple pieces of evidence reveal a significant disruptive effect of probiotics on food allergy pathology and progression mechanisms. Thus, this review describes the allergenic proteins as an entry point and briefly describes the application of probiotics in allergenic foods. Then, the role of probiotics in preventing and curing allergic diseases by regulating human immunity through intestinal flora and intestinal barrier, modulating host immune active cells, and improving host amino acid metabolism are described in detail. The anti-allergic role of probiotics in the function and metabolism of the gastrointestinal tract has been comprehensively explored to furnish insights for relieving food allergy symptoms and preventing food allergy.

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Section: Allergy Mechanism Of Various Food Allergensmentioning

confidence: 99%

Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy

Huang

Liang

et al. 2023

Molecules

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“…There are four main subunits of casein: alpha s1-casein, alpha s2-casein, beta-casein, and kappa-casein, which make up 38%, 10%, 36%, and 13% of casein composition, respectively [215]. The primary, secondary, and tertiary structures of casein are less ordered and more flexible than those of typical globular proteins [216,217]. The structure of casein contains polar and hydrophobic domains with a degree of flexibility, giving limited proteolysis and enhanced functionality [218].…”

Section: Animal Proteins-caseinmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

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