Volume 46, Issue 12 e14424
ORIGINAL ARTICLE

Potential allergenicity and hydrolysis assessment of bovine casein and β-casein by treatment with lactic acid bacteria

Meijia Huang

Meijia Huang

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

School of Food Science and Technology, Nanchang University, Nanchang, China

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Xin Li

Corresponding 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]

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Yong Wu

Yong Wu

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China

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Xuanyi Meng

Xuanyi Meng

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China

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Ping Tong

Ping Tong

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

School of Food Science and Technology, Nanchang University, Nanchang, China

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Juanli Yuan

Juanli Yuan

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

School of Pharmacy, Nanchang University, Nanchang, China

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Anshu Yang

Anshu Yang

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China

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Zhihua Wu

Zhihua Wu

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China

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Hongbing Chen

Hongbing Chen

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China

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Chunhong Xiong

Corresponding 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]

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First published: 05 October 2022
Citations: 9

Abstract

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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