Proteolytic activity of LAB in order to decrease immuno-reactivity

CHOBERT, J.M.; HAERTLÉ, T.; EL-GHAISH S; PESCUMA, M.; RABESONA H; CHOISET I; SITOHY M; HEBERT E.M.; MOZZI, F.; FONT DE VALDEZ, G.

Sofia

Congreso; International Conference: Probiotics and Prebiotics Potential for Human Health; 2011

Research Center for investigation of probiotics

Lactic acid bacteria are commonly used in the development of functional foods. Fermented milk products with reduced allergenic content could reduce the incidence of allergy. Proteolytic systems of lactobacilli are complex and are composed of preoteases and peptidases. Proteases can cleave milk proteins and therefore have effect on the further gastrointestinal milk digestibility hydrolyzing milk proteins epitopes and concequently reducing their allergenicity