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 journalConference articleResearchpeer-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 languageEnglish
    JournalAllergy: European Journal of Allergy and Clinical Immunology
    Volume53
    Issue number46
    Pages (from-to)106-108
    ISSN0105-4538
    DOIs
    Publication statusPublished - 1998
    Event7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy - , Italy
    Duration: 4 Oct 19987 Oct 1998
    Conference number: 7

    Conference

    Conference7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy
    Number7
    CountryItaly
    Period04/10/199807/10/1998

    Keywords

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

    Fingerprint Dive into the research topics of 'Protein modification by fermentation: Effect of fermentation on the potential allergenicity of pea'. Together they form a unique fingerprint.

    Cite this