IGHE and allergic disease: Kasera et al. [113] compared the effect of Alcalase® and Flavourzyme® on the degradation of non-nutritional factors in KBs and found that hydrolysis using Flavourzyme® reduced IgE binding in KBs by 62%, which was superior to that of Alcalase® (43%) because different hydrolysates may block different antigen binding sites on the IgE, thereby acting as the natural inhibitor for allergic reactions.