Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; FranciaFil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; FranciaFil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; FranciaFil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; ArgeliaFil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; ArmeniaFil: Choiset, Yvan. Institut National de la Recherche Agronomique; FranciaFil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; FranciaFil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; EgiptoFil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; ArmeniaFil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; AzerbaiyánFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; FranciaFil: Haertle, Thomas. Institut National de la Recherche Agronomique; Franci