INVESTIGADORES
MOZZI Fernanda Beatriz
congresos y reuniones científicas
Título:
Use of lactic acid bacteria for production of antimicrobial and hypoallergenic products
Autor/es:
J.M. CHOBERT; H. RABESONA; Y. CHOISET; Y. POPOV; F. TKHRUNI; A. KULIYEV; A. AHMADOVA; I. IVANOVA; S. DANOVA; I. ILIEV; S. EL-GHAISH; M. SITOHY; V. MAZO; S. SHEVELEVA; N. KARLIKANOVA; V. LANINA; M. PESCUMA; E. M. HÉBERT; F. MOZZI; G. FONT DE VALDEZ; T. HAERTLE
Lugar:
Moscú
Reunión:
Congreso; Pre- and Probiotics in the Food Industry. A healthy food for populations; 2011
Resumen:
The dimension of the phenomenon of the multi-resistance of pathogenic
agents against contemporary conventional antibiotics, the emergence of new
infectious agents, the reinforced requirements in the food supply
microbiological security, discovery of new techniques of food bio preservation,
new antibiotics, new targets and the development of the food vectors of the
probiotic bacteria form the new challenges for modern biotechnology and biosciences.
The interest of consumers for many fermented food products such as dairy
products, fermented vegetables and meats has increased considerably in recent
years thanks to positive perception of impact on consumer health considered
generally as beneficial. Severe agricultural and economic crises of the recent
years such as mad cow and foot and mouth disease, avian influenza, to name only
the few, indicate how important is the sanitary status of the consumed food
products and how deep and economically devastating may become outbreaks of food
borne infections and resulting consumer fears and panics. Hence, there is an
evident need for search of novel ways and new food preservation agents,
preferably of natural origins and preferably produced by relatively well-known
and widely accepted organisms. As far as this is concerned the LAB possessing
GRAS status are very good candidates. It is also claimed that the onset of food
allergies is on the significant rise, inflicting especially infant part of the
EC population. According to epidemiological French sources about 10% increase per
annum of a number of children allergic to different foods is registered
every year. In some cases, very acute allergic reactions to consumed foods and
to dairy proteins in particular, are leading to severe anaphylaxis. In such
perspective it may be expected that well described and well studied influence
of the fermentative processing of foods and in particular the dairy food
systems would contribute to the decrease of adverse allergenic reactions
because of the difference in allergen presentation or simply because of the
pre-prandial proteolysis happening in this particular case in fermented dairy
systems. Again as in case of antimicrobial actions of LAB, it may be expected
that the well managed transformation of fermented cheeses, milks, matsuns,
kefirs, and yogurts using appropriate LAB strains could create multiple
hypoallergenic products if not for all, then at least for some classes of
allergic patients. This possibility stimulates the interest of our consortium
to address these issues driven in the first place by consumer health needs and
Food Safety concerns and in second place by general social and market demands.