Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity
Liping Sun
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Methodology, Visualization, Writing - original draft
Search for more papers by this authorGangliang Chen
Xinjiang Wangyuan Camel Milk Industrial Co., Ltd., Fuhai, Xinjiang, 836400 China
Contribution: Formal analysis, Investigation, Software
Search for more papers by this authorQi Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Investigation, Software, Formal analysis
Search for more papers by this authorSen Yang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Validation
Search for more papers by this authorXinling Li
Urumqi dairy industry association, Urumqi, Xinjiang, 830000 China
Contribution: Resources, Supervision
Search for more papers by this authorQi Zheng
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorChao Xu
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorLei Chi
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorCorresponding Author
Guangqing Mu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, Liaoning, 116034 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Project administration, Funding acquisition
Search for more papers by this authorCorresponding Author
Xuemei Zhu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, Liaoning, 116034 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorLiping Sun
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Methodology, Visualization, Writing - original draft
Search for more papers by this authorGangliang Chen
Xinjiang Wangyuan Camel Milk Industrial Co., Ltd., Fuhai, Xinjiang, 836400 China
Contribution: Formal analysis, Investigation, Software
Search for more papers by this authorQi Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Investigation, Software, Formal analysis
Search for more papers by this authorSen Yang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
Contribution: Validation
Search for more papers by this authorXinling Li
Urumqi dairy industry association, Urumqi, Xinjiang, 830000 China
Contribution: Resources, Supervision
Search for more papers by this authorQi Zheng
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorChao Xu
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorLei Chi
Dalian Women and Children Medical Center, Dalian, Liaoning, 116012 China
Contribution: Data curation
Search for more papers by this authorCorresponding Author
Guangqing Mu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, Liaoning, 116034 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Project administration, Funding acquisition
Search for more papers by this authorCorresponding Author
Xuemei Zhu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034 China
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, Liaoning, 116034 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorAbstract
In pursuit of expanding dietary options for those with allergies, we aimed to develop a low-allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein and β-casein were impressive, ranging from 43.54 to 70.51%. A 28-day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α-LA and β-LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.
CONFLICT OF INTEREST STATEMENT
The authors state no potential conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data will be made available on request.
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