Potential allergenicity and hydrolysis assessment of bovine casein and β-casein by treatment with lactic acid bacteria
Meijia Huang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Xin Li
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Correspondence
Xin Li and Chunhong Xiong, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Email: [email protected]; [email protected]
Search for more papers by this authorYong Wu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorXuanyi Meng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorPing Tong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorJuanli Yuan
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Pharmacy, Nanchang University, Nanchang, China
Search for more papers by this authorAnshu Yang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorZhihua Wu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorHongbing Chen
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Chunhong Xiong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Correspondence
Xin Li and Chunhong Xiong, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Email: [email protected]; [email protected]
Search for more papers by this authorMeijia Huang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Xin Li
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Correspondence
Xin Li and Chunhong Xiong, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Email: [email protected]; [email protected]
Search for more papers by this authorYong Wu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorXuanyi Meng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorPing Tong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorJuanli Yuan
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Pharmacy, Nanchang University, Nanchang, China
Search for more papers by this authorAnshu Yang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorZhihua Wu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorHongbing Chen
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Chunhong Xiong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
School of Food Science and Technology, Nanchang University, Nanchang, China
Correspondence
Xin Li and Chunhong Xiong, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Email: [email protected]; [email protected]
Search for more papers by this authorAbstract
Casein is one of the main allergens in cow's milk, accounting for 80% of cow's milk proteins. The ability of hydrolyzing proteins by bacteria is also different. In this study, the capacity of lactic acid bacteria to hydrolyze casein or β-casein and the IgG/IgE-binding capacity of hydrolysates were evaluated. The intensity of casein and β-casein degradation was analyzed by SDS–PAGE and RP–HPLC. The hydrolysates were tested for their capacity to inhibit IgG and IgE binding by ELISA. The peptides in the hydrolysate were also analyzed by LC–MS/MS. In these strains, Lactobacillus rhamnosus (CICC No. 22175) had the strongest hydrolysis of casein and β-casein. The hydrolysate of Lactobacillus rhamnosus (CICC No. 22175) showed the lowest antigenicity and potential allergenicity. It also hydrolyzed major allergen IgE epitopes and preserved T cell epitopes. Thereore Lactobacillus rhamnosus (CICC No. 22175) could be used for developing hypoallergenic dairy products and the development of tolerance.
Practical applications
By the study, it obtained that a strain of Lactobacillus rhamnosus could effectively degrade casein and reduced the potential allergenicity of casein. At the same time, some major allergic epitopes were hydrolyzed and T cell epitopes were preserved. Therefore, it is very valuable for the application and development of lactic acid bacteria. The hydrolysate can also be used in a new hypoallergenic dairy formula with specific health benefits and promoting oral tolerance.
CONFLICT OF INTEREST
All authors declare no conflict of interest.
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