Abstract: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.

Abstract: A partial hydrolysate of cereal protein wherein the hydrolysate has a degree of hydrolysis between 9 and 18%, products containing such a partial hydrolysate and a method for the primary prevention of allergic reactions to cereal protein in a young mammal using such a partial hydrolysate are disclosed.

Abstract: The use of enzymatically hydrolysed egg proteins with a degree of hydrolysis between 15 and 28% in the manufacture of a composition for induction of oral tolerance to egg proteins in a mammal.

Abstract: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.

Abstract: The present invention pertains to novel strains of lactic acid bacteria that are capable to reduce an individual's tendency to mount allergic reactions. In particular, the present invention relates to the generation of lactic acid bacteria strains that express proteins including tolerogenic peptides and the use thereof in reducing an individual's tendency to mount allergic reactions. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.

Abstract: The present invention pertains to novel strains of lactic acid bacteria capable of reducing an individual's tendency to react allergic against a variety of different allergens. In particular, the present invention relates to recombinant strains of lactic acid bacteria that express surface polypeptides which include peptides or antibody fragments acting as mimic for at least a part of the Fc region of IgE-molecules. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.

Abstract: The present invention pertains to novel strains of lactic acid bacteria capable of reducing an individual's tendency to react allergic against a variety of different allergens. In particular, the present invention relates to recombinant strains of lactic acid bacteria that express surface polypeptides which include peptides or antibody fragments acting as mimic for at least a part of the Fc region of IgE-molecules. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.

Abstract: A hypoallergenic composition for the induction of protein tolerance in at risk individuals of protein allergy. The composition contains (i) a “non allergenic” protein extensively hydrolyzed basis and/or of (ii) a free amino acid basis. The composition contains, as an active ingredient, at least one tolerogenic peptide of the allergenic protein.

Abstract: The present invention pertains to novel strains of lactic acid bacteria that are capable to reduce an individual's tendency to mount allergic reactions. In particular, the present invention relates to the generation of lactic acid bacteria strains that express proteins including tolerogenic peptides and the use thereof in reducing an individual's tendency to mount allergic reactions. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.

Abstract: A hypoallergenic composition for the induction of protein tolerance in at risk individuals of protein allergy. The composition contains (i) a “non allergenic” protein extensively hydrolyzed basis and/or of (ii) a free amino acid basis. The composition contains, as an active ingredient, at least one tolerogenic peptide of the allergenic protein.