Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten-Reference-Cited by-同舟云学术

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Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten

Published:2023-03 Issue: Volume:84 Page:103281
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fu Wenhui,Jia Xin,Liu Chenglong,Meng Xiao,Zhang Ke,Tao Sha,Xue Wentong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate;Achouri;Food Research International,2013

2. Proteomic analysis of wheat flour allergens;Akagawa;Journal of Agricultural and Food Chemistry,2007

3. Determination of SH - and SS-groups in some food proteins using ellman’s reagent;Beveridge;Journal of Food Science,1974

4. Effectiveness of germination on protein hydrolysis as a way to reduce adverse reactions to wheat;Boukid;Journal of Agricultural and Food Chemistry,2017

5. Intestinal T cell responses to gluten peptides are largely heterogeneous: Implications for a peptide-based therapy in celiac disease;Camarca;The Journal of Immunology (1950),2009

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1. Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage;Food Bioscience;2024-10

2. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

3. Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions;Food Chemistry;2024-01

4. Probiotic potential of gluten degrading Bacillus tequilensis AJG23 isolated from Indian traditional cereal-fermented foods as determined by Multiple Attribute Decision-Making analysis;Food Research International;2023-12

5. Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk;Foods;2023-10-09

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