Roles of fermented plant-,dairy-and meat-based foods in the modulation of allergic responses

作     者：Muhamad Hafi z Abd Rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor Muhamad Hafiz Abd Rahim;Nur Hazlin Hazrin-Chong;Hanis Hazeera Harith;Wan Abd Al Qadr Imad Wan-Mohtar;Rashidah Sukor

作者机构：Faculty of Food Science and TechnologyUniversiti Putra Malaysia43400 SerdangSelangorMalaysia Department of Biological Sciences and BiotechnologyFaculty of Science and TechnologyUniversiti Kebangsaan Malaysia43600 BangiSelangorMalaysia Faculty of Medicine and Health SciencesUniversiti Putra Malaysia43400 SerdangSelangorMalaysia Functional Omics and Bioprocess Development LaboratoryInstitute of Biological SciencesFaculty of ScienceUniversiti Malaya50603 Kuala LumpurMalaysia Laboratory of Food Safety and Food IntegrityInstitute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia43400 SerdangSelangorMalaysia 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第3期

页      面：691-701页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

主　　题：Allergy Fermented food Milk-based allergens Plant-based allergens Animal-based allergens 

摘      要：This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat *** for AR alleviation and aggravation were noted for many different fermented food *** outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 *** on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich *** usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi *** fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh ***,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(*** sp.),is ***,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these *** review may aid consumers to make informed decision during the consumption of fermented food.