This review attempts to delineate the effects and roles of fermented foods on allergic
responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation …

Background Milk allergy is a global health issue, which affects the quality of life and can
even be life threatening. According to epidemiological investigation, 2%–6% of infants are …

Probiotics are commensal or nonpathogenic microbes that confer beneficial effects on the
host through several mechanisms such as competitive exclusion, antibacterial effects, and …

Scope Shellfish allergy is an important cause of food allergy, and tropomyosin (TM) is the
major allergen within shellfish. Probiotics are safe bacteria that benefit host health and …

The antimicrobial or antagonistic activity of probiotics is an important property that includes
the production of antimicrobial compounds, competitive exclusion of pathogens …

Milk is one of the earliest and most common allergen sources in the world, with β-
lactoglobulin representing a major allergen protein. Numerous studies have reported that …

Simple Summary The livestock industry urgently needs alternatives to antibiotics, especially
in post-weaning piglets. Numerous studies support the notion that dietary supplementation …

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo
milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and …

Postbiotics have been proposed as clinically viable alternatives to probiotics, addressing
limitations and safety concerns associated with probiotic use. However, direct comparisons …

Cow milk proteins are among the major food allergens. Reducing their antigenicity through
enzymatic hydrolysis and microbial fermentation has received much attention. Both …