| Literature DB >> 9826013 |
V Barkholt1, P B Jørgensen, D Sørensen, J Bahrenscheer, A Haikara, E Lemola, A Laitila, H Frøkiaer.
Abstract
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 1 were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not reduced by the microorganisms.Entities:
Mesh：
Year: 1998 PMID： 9826013 DOI： 10.1111/j.1398-9995.1998.tb04976.x
Source DB: PubMed Journal: Allergy ISSN： 0105-4538 Impact factor: 13.146