Method and compositions for reducing immunorecognition of dietary protein
US11647762B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 27, 2014 |
| Grant date | May 16, 2023 |
| Priority date | — |
| Expiry date | May 22, 2036 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N2800/24
- WIPO fieldMeasurement
- WIPO sectorInstruments
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.