PubMed:25391267 JSONTXT 7 Projects

Annnotations TAB TSV DIC JSON TextAE

Id Subject Object Predicate Lexical cue
T1 79-194 DRI_Approach denotes The similarity of mare's milk to breast milk makes it an interesting substrate for the creation of dairy beverages.
T2 195-413 DRI_Background denotes The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium
T3 427-428 DRI_Background denotes .
T4 429-515 DRI_Background denotes Simulation of digestion with saliva, pepsin and pancreatin/bile salts was carried out.
T5 516-592 DRI_Background denotes The immunoreactivity of the milk proteins was assessed by competitive ELISA.
T6 593-664 DRI_Background denotes The separation of proteins was studied using a tricine SDS-PAGE method.
T7 665-829 DRI_Background denotes It has been demonstrated that lactic acid fermentation significantly decreases the immunoreactivity of β-lactoglobulin, β-casein, κ-casein and bovine serum albumin.
T8 830-899 DRI_Background denotes The level of reduction was connected to the type of bacterial strain.
T9 900-1170 DRI_Background denotes The simulated digestion processes caused the decline of immunoreactivity, and the decreases obtained in the experiment were as follows: lactoferrin: 95%, β-lactoglobulin: 94%, β-casein: 93%, α-lactalbumin: 82%, α-casein: 82%, bovine serum albumin: 76% and κ-casein: 37%.
T10 1171-1333 DRI_Outcome denotes The results of the study indicated that microbial fermentation with tested strains is a valuable method for reducing the immunoreactivity of mare's milk proteins.
T11 1334-1598 DRI_Challenge denotes However, further studies with other bacterial strains are needed to gain a higher level of elimination or total reduction of mare's milk immunoreactivity to possibly introduce fermented mare's milk into the diet of patients with immune-mediated digestive problems.