Editorial: Lactic acid bacteria (probiotics), fermented milk and health

Spano, Giuseppe

doi:10.1016/j.fbio.2021.100938

Cited by 4 publications

(2 citation statements)

References 11 publications

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“…It is known that milk proteins such as α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), α‐casein (α‐CN) and β‐casein (β‐CN) are common allergens (Guo et al . 2023). Furthermore, cow milk allergies can manifest as both IgE‐mediated and non‐IgE‐mediated types, with approximately 48–73% of affected children experiencing IgE‐mediated cow milk allergy (Onizawa et al .…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, our latest results show that fermented milk beverage produced by these four strains has significantly reduced allergic reactions in female BALB/c allergic mice (Guo et al . 2023), offering a potential alternative for individuals with cow milk allergy. However, the development of fermented dairy products with active probiotics involves comprehensive considerations beyond the reduction of milk protein allergenicity.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

Sun,

Chen,

Wang

et al. 2024

Int J of Dairy Tech

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In pursuit of expanding dietary options for those with allergies, we aimed to develop a low‐allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), α‐casein and β‐casein were impressive, ranging from 43.54 to 70.51%. A 28‐day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α‐LA and β‐LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

Sun,

Chen,

Wang

et al. 2024

Int J of Dairy Tech

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Effect of medium composition on cell envelope proteinase production by Lactobacillus plantarum LP69

Zhang

Shu

et al. 2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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Cell envelope proteases (CEPs) can break down milk protein into peptides with different functions, which are of great benefit to human health. Therefore, the high-yield CEPs of Lactobacillus plantarum have the potential to produce functional dairy products. In previous experiments, we found that Na2HPO4, inulin, casein peptone and leucine have significant effects on CEP production by Lactobacillus plantarum LP69. So we proceeded to optimize the composition of the CEP-producing culture medium of L. plantarum through Box-Behnken design and response surface methodology. The protease activity, protein content and specific activity of CEPs produced by L. plantarum by inulin (0.2, 0.3, 0.4 %), casein peptone (0.4, 0.6, 0.8 %), Na2HPO4 (0.50, 0.52, 0.54 %) and leucine (14, 16, 18 mg/L) were evaluated. The optimal ratio of medium is 0.4 % inulin, 0.66 % casein peptone, 0.5 % Na2HPO4 and 14.04 mg/L Leucine. The final enzyme activity reached (24.46±0.81) U/mL, and the specific activity reached (1.41±0.46) U/mg.

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Prevention of Infantile Colic Using Probiotics

Ahanchian

Javid

2018

EMJ Gastroenterol

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Objective: Infantile colic is a frustrating impasse that affects up to 20% of infants. Even though its pathogenesis is currently unknown, some hypotheses are food hypersensitivity or allergy, gut dysmotility, inflammation, and visceral pain. The use of probiotics in treatment and prevention of infantile colic is a relatively new topic. Method: Literature searches were conducted using Ovid MEDLINE®, EMBASE®, and the Cochrane Central Register of Controlled Trials. Randomised controlled trials including the terms “neonate(s)”, “infant(s)”, “probiotics”, “synbiotics”, “Lactobacillus”, “Bifidobacterium”, “colic”, and “prevention” were included. Results: Three studies showed the different composition of intestinal microbiota between colicky infants and control groups. In six of the studies, probiotic and/or synbiotic supplementation significantly decreased the rate of crying and pain in colicky infants compared with placebo; however, in two studies, no effect on the incidence and frequency of colic-related restlessness was detected. In all, the reviewed studies demonstrated that probiotic and/or symbiotic treatment regimens were effective for infantile colic prevention. Conclusions: There is much evidence suggestive of diversity in the intestinal microbiota among colicky and healthy infants. Based on recent research, using probiotics and synbiotics is a practical and favourable strategy for prevention and treatment of fussiness in colicky infants.

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Editorial: Lactic acid bacteria (probiotics), fermented milk and health

Cited by 4 publications

References 11 publications

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

Effect of medium composition on cell envelope proteinase production by Lactobacillus plantarum LP69

Prevention of Infantile Colic Using Probiotics

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