Method and compositions for reducing immunorecognition of dietary protein
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United States of America Patent
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May 16, 2023
Grant Date -
Jan 4, 2018
app pub date -
Dec 27, 2014
filing date -
Dec 27, 2014
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Abstract
The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.
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