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

Helle Vibeke Barkholt; P.B. Jørgensen; Anne Dorthe Sørensen; Jesper Glarborg Bahrenscheer; A. Haikara; E. Lemola; A. Laitila; Hanne Frøkiær

doi:10.1111/j.1398-9995.1998.tb04976.x

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

Helle Vibeke Barkholt, P.B. Jørgensen, Anne Dorthe Sørensen, Jesper Glarborg Bahrenscheer, A. Haikara, E. Lemola, A. Laitila, Hanne Frøkiær

Research output: Contribution to journal › Conference article › Research › peer-review

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 I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not reduced by the microorganisms. (C) Munksgaard 1998.

Original language	English
Journal	Allergy: European Journal of Allergy and Clinical Immunology
Volume	53
Issue number	46
Pages (from-to)	106-108
ISSN	0105-4538
DOIs	https://doi.org/10.1111/j.1398-9995.1998.tb04976.x
Publication status	Published - 1998
Event	7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy - , Italy Duration: 4 Oct 1998 → 7 Oct 1998 Conference number: 7

Conference

Conference	7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy
Number	7
Country/Territory	Italy
Period	04/10/1998 → 07/10/1998

Keywords

Antigenicity
Bet v 1
Digestion in vitro
ELISA
Fermentation
Lectin
pea (Pisum sativum)
Profilin

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title = "Protein modification by fermentation: Effect of fermentation on the potential allergenicity of pea",

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 I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not reduced by the microorganisms. (C) Munksgaard 1998. ",

keywords = "Antigenicity, Bet v 1, Digestion in vitro, ELISA, Fermentation, Lectin, pea (Pisum sativum), Profilin",

author = "Barkholt, {Helle Vibeke} and P.B. J{\o}rgensen and S{\o}rensen, {Anne Dorthe} and Bahrenscheer, {Jesper Glarborg} and A. Haikara and E. Lemola and A. Laitila and Hanne Fr{\o}ki{\ae}r",

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doi = "10.1111/j.1398-9995.1998.tb04976.x",

language = "English",

volume = "53",

pages = "106--108",

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T1 - Protein modification by fermentation

T2 - 7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy

AU - Barkholt, Helle Vibeke

AU - Jørgensen, P.B.

AU - Sørensen, Anne Dorthe

AU - Bahrenscheer, Jesper Glarborg

AU - Haikara, A.

AU - Lemola, E.

AU - Laitila, A.

AU - Frøkiær, Hanne

N1 - Conference code: 7

PY - 1998

Y1 - 1998

N2 - 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.

AB - 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.

KW - Antigenicity

KW - Bet v 1

KW - Digestion in vitro

KW - ELISA

KW - Fermentation

KW - Lectin

KW - pea (Pisum sativum)

KW - Profilin

U2 - 10.1111/j.1398-9995.1998.tb04976.x

DO - 10.1111/j.1398-9995.1998.tb04976.x

M3 - Conference article

SN - 0105-4538

VL - 53

SP - 106

EP - 108

JO - Allergy: European Journal of Allergy and Clinical Immunology

JF - Allergy: European Journal of Allergy and Clinical Immunology

IS - 46

Y2 - 4 October 1998 through 7 October 1998

ER -

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

Abstract

Conference

Keywords

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