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Food and Agricultural Immunology Volume 20, 2009 - Issue 2
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Original Articles

Decrease of wheat flour allergenicity via lactic acid fermentation

Joanna Leszczyńska Institute of General Food Chemistry, Technical University of Lodz, 4/10 Stefanowskiego Str., 90-924, Lodz, PolandCorrespondence[email protected]
,
Anna Diowksz Institute of Fermentation Technology and Microbiology, Technical University of Lodz, 171/173 Wolczanska Str., 90-924, Lodz, Poland
,
Agata Łącka Institute of General Food Chemistry, Technical University of Lodz, 4/10 Stefanowskiego Str., 90-924, Lodz, Poland
,
Małgorzata Bryszewska Institute of General Food Chemistry, Technical University of Lodz, 4/10 Stefanowskiego Str., 90-924, Lodz, Poland
,
Katarzyna Wolska Institute of General Food Chemistry, Technical University of Lodz, 4/10 Stefanowskiego Str., 90-924, Lodz, Poland
&
Wojciech Ambroziak Institute of Fermentation Technology and Microbiology, Technical University of Lodz, 171/173 Wolczanska Str., 90-924, Lodz, Poland
Pages 139-145 | Received 12 Mar 2009, Published online: 06 Jun 2009

Citations (15)

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Xiaowen Pi, Yili Yang, Yuxue Sun, Qiang Cui, Yin Wan, Guiming Fu, Hongbing Chen & Jianjun Cheng. (2022) Recent advances in alleviating food allergenicity through fermentation. Critical Reviews in Food Science and Nutrition 62:26, pages 7255-7268.
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Xin Dong, Jin Wang & Vijaya Raghavan. (2021) Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Critical Reviews in Food Science and Nutrition 61:2, pages 196-210.
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B. V. Mohan Kumar, U. J. S. Prasada Rao & P. Prabhasankar. (2017) Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. Food and Agricultural Immunology 28:5, pages 888-903.
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Deborah M. Waters, Alexander Mauch, Aidan Coffey, Elke K. Arendt & Emanuele Zannini. (2015) Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review. Critical Reviews in Food Science and Nutrition 55:4, pages 503-520.
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Anna Diowksz & Joanna Leszczyńska. (2014) Hypoallergenic wheat bread: response to an emerging issue. Food and Agricultural Immunology 25:4, pages 535-544.
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Articles from other publishers (10)

Najmeh Ramedani, Aurelio Seidita, Nastaran Asri, Masoumeh Azimirad, Abbas Yadegar, Somayeh Jahani-Sherafat, Anousheh Sharifan, Pasquale Mansueto, Antonio Carroccio & Mohammad Rostami-Nejad. (2023) The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses. Nutrients 15:12, pages 2769.
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Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena & António Vicente. 2023. 317 351 .
Behzad Gazme, Karamatollah Rezaei & Chibuike C. Udenigwe. (2022) Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white. Food & Function 13:1, pages 38-51.
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Haoran Gao, Rick Jorgensen, Rajsri Raghunath, Siddharth Nagisetty, Perry K. W. Ng & Venu Gangur. (2021) Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 6089-6115.
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Anna Diowksz & Aleksandra Sadowska. (2021) Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality. Food Bioscience 43, pages 101309.
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Anna Diowksz, Alicja Malik, Agnieszka Jaśniewska & Joanna Leszczyńska. (2020) The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread. Foods 9:5, pages 656.
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Sen Li, Marina Offengenden, Messele Fentabil, Michael G. Gänzle & Jianping Wu. (2013) Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins. Food Research International 52:1, pages 359-366.
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Joanna Leszczyńska, Anna Diowksz, Agata Łącka, Katarzyna Wolska & Adrian Bartos. (2012) Evaluation of immunore activity of wheat bread made from fermented wheat flour. Czech Journal of Food Sciences 30:4, pages 336-342.
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Koth-Bong-Woo-Ri Kim, Jung-Su Choi, Dong-Hyun Kim, Chan SunWoo, Seul-A Jung, Hyun-Jee Kim, Da-Hyun Jeong, Hee-Ye Jeong, Ho-Duk Choi & Dong-Hyun Ahn. (2012) Effect of Autoclave and Microwave Treatments on Quality of Bread. Journal of the Korean Society of Food Science and Nutrition 41:5, pages 681-686.
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Liang Chen, Peng Song, Feng Jia & Jin Shui Wang. (2012) Reducing the Allergenicity from Food by Microbial Fermentation. Advanced Materials Research 524-527, pages 2302-2305.
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