Search results for " allergenicity"
showing 2 items of 2 documents
PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK
2014
β-Lactoglobulin (β-lg) is the major whey milk protein and it represents the main allergen in cow and sheep milk (1). Microbial fermentation produces some proteolytic enzymes and leads to the degradation of milk protein allergens. In this study, the results of a screening on the ability of lactic acid bacteria (LAB) isolated from typical Sicilian cheeses to reduce the β-lg are shown. This screening was carried out through an indirect competitive ELISA. The lactic acid fermentation was found to be suitable for decreasing milk immunoreactivity. Twenty three strains of cheese LAB, belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus), wer…
Guidance on allergenicity assessment of genetically modified plants
2017
Abstract This document provides supplementary guidance on specific topics for the allergenicity risk assessment of genetically modified plants. In particular, it supplements general recommendations outlined in previous EFSA GMO Panel guidelines and Implementing Regulation (EU) No 503/2013. The topics addressed are non‐IgE‐mediated adverse immune reactions to foods, in vitro protein digestibility tests and endogenous allergenicity. New scientific and regulatory developments regarding these three topics are described in this document. Considerations on the practical implementation of those developments in the risk assessment of genetically modified plants are discussed and recommended, where …