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Study on reducing antigenic response and IgE ‐binding inhibitions of four milk proteins of Lactobacillus casei 1134
Author(s) -
Yao Minjing,
Xu Qian,
Luo Yongkang,
Shi Jing,
Li Zheng
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6823
Subject(s) - lactobacillus casei , food science , antigen , lactobacillus , biology , chemistry , immunoglobulin e , microbiology and biotechnology , biochemistry , immunology , antibody , fermentation
BACKGROUND Cow's milk allergy has aroused public concern. The aim of this study was to investigate the effects of fermentation by Lactobacillus casei 1134 on the antigenicity and allergenicity ( IgE ‐binding inhibitions) of milk proteins. The effects of pH value on the antigenicity and allergenicity of four milk proteins ( α ‐lactalbumin, β ‐lactoglobulin, α ‐casein and β ‐casein) were examined by indirect competitive enzyme‐linked immunosorbent assay. The free amino acids which were produced in the fermentation process were analysed and the proteolysis of milk proteins was detected. RESULTS Fermentation by L. casei 1134 could significantly reduce the antigenicity and allergenicity of the four proteins in reconstituted milk. The allergenicity of milk proteins was further reduced in the process of simulated gastrointestinal digestion. Moreover, we could deduce that one of the potential factors of antigenicity was lactic acid with the comparison of the antigenicity of the four proteins between L. casei 1134 fermented milk and lactic acid milk at different pH values. CONCLUSION There are many factors which can affect the milk proteins allergen, including lactic acid and proteolytic enzymes. © 2014 Society of Chemical Industry