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Immunomodulation by a Malleable Matrix Composed of Fermented Whey Proteins and Lactic Acid Bacteria

✍ Scribed by Beaulieu, Josée; Dubuc, Roger; Beaudet, Nicolas; Dupont, Claude; Lemieux, Pierre

Book ID
126712929
Publisher
Mary Ann Liebert
Year
2007
Tongue
English
Weight
138 KB
Volume
10
Category
Article
ISSN
1096-620X

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BACKGROUND: The main whey proteins α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation