Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
October 3, 2025Veterinary WorldOpen Access

Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development

View Full Paper
Ask AI
Bookmark
Share

Authors

CWChong WangLFLinglin FuJTJoo Shun Tan

Discussion

Loading...

Member takes

Overview

This analysis identifies specific lactic acid bacteria that degrade allergens in cow's milk, suggesting potential for safe hypoallergenic dairy alternatives.

Key Points

  • Lactic acid bacteria successfully degraded cow's milk allergens, enhancing food safety and reducing allergy risks.
  • Among the 76 bacteria screened, L. rhamnosus S46 showed complete degradation of β-lactoglobulin while maintaining gastrointestinal survival.
  • The research involved isolating strains from Chinese dairy, assessing their probiotic potential and safety through various laboratory tests.
  • These findings support the development of hypoallergenic dairy, highlighting the need for in vivo validation and pilot trials.

Cite This Study

Wang et al. (2025) studied this question.

synapsesocial.com/papers/68e034fdf0e39f13e7fa34a6https://doi.org/10.14202/vetworld.2025.2918-2933
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Evaluation of the Effect of Lactobacillus acidophilus ATCC 4356 Bacteriocin against Staphylococcus aureus2024 · 7 citations
  2. 2Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review2013 · 188 citations
  3. 3Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms2023 · 140 citations