del Val et al., 1999 - Google Patents
Thioredoxin treatment increases digestibility and lowers allergenicity of milkdel Val et al., 1999
View PDF- Document ID
- 14797366866088251723
- Author
- del Val G
- Yee B
- Lozano R
- Buchanan B
- Ermel R
- Lee Y
- Frick O
- Publication year
- Publication venue
- Journal of Allergy and Clinical Immunology
External Links
Snippet
Background: By resisting digestion in the stomach, the major bovine milk allergen, β- lactoglobulin, is believed to act as a transporter of vitamin A and retinol to the intestines. β- Lactoglobulin has 2 intramolecular disulfide bonds that may be responsible for its allergic …
- 108060008226 thioredoxin family 0 title abstract description 87
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases Endopeptidases (3.4.21-3.4.25)
- C12N9/52—Proteinases Endopeptidases (3.4.21-3.4.25) derived from bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| del Val et al. | Thioredoxin treatment increases digestibility and lowers allergenicity of milk | |
| Monaci et al. | Milk allergens, their characteristics and their detection in food: A review | |
| US6190723B1 (en) | Neutralization of food allergens by thioredoxin | |
| Park et al. | Therapeutic, hypo‐allergenic and bioactive potentials of goat milk, and manifestations of food allergy | |
| Taylor et al. | Will genetically modified foods be allergenic? | |
| CN101203144B (en) | Low-lactose partially hydrolyzed infant formula | |
| EP1022958A1 (en) | Increasing the digestibility of food proteins by thioredoxin reduction | |
| Dąbrowska et al. | Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica | |
| Kazemi et al. | Allergenicity reduction of bovine milk β-lactoglobulin by proteolytic activity of lactococcus lactis BMC12C and BMC19H isolated from Iranian dairy products | |
| Metcalfe | Food allergens | |
| Do et al. | In vitro digestibility and immunoreactivity of bovine milk proteins | |
| MX2011006268A (en) | Processing of macronutrients. | |
| BRPI0617318A2 (en) | method of preparing food product or pharmaceutical formulation | |
| CN113519686B (en) | A kind of infant milk protein partially hydrolyzed formula food and preparation method thereof | |
| JP2002541059A (en) | Reduction of allergen potential of air and contact allergens by thioredoxin | |
| Zheng et al. | Three-dimensional structure of Gly m 5 (β-conglycinin) plays an important role in its stability and overall allergenicity | |
| Lajnaf et al. | Characteristics of cow milk proteins and the effect of processing on their allergenicity | |
| Wróblewska et al. | Cow's Milk Proteins Immunoreactivity and Allergenicity in Processed Food. | |
| Watanabe | Hypoallergenic rice as a physiologically functional food | |
| Kitts et al. | Adverse reactions to food constituents: allergy, intolerance, and autoimmunity | |
| US6677433B2 (en) | Stabilization of hypoallergenic, hyperdigestible previously reduced proteins | |
| Pedersen et al. | Evaluation of the potential allergenicity of the enzyme microbial transglutaminase using the 2001 FAO/WHO Decision Tree | |
| WO2013011040A1 (en) | Raw milk preparation for use for preventing or treating asthma and other allergic diseases in infants and children | |
| Sampson | Legumes, eggs, and milk. | |
| US20120135460A1 (en) | Recombinant porcine chymotrypsin |