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Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

被引：137
作者：
Bu, Guanhao [1 ,2 ]
Luo, Yongkang [1 ]
Zhang, Ying [1 ]
Chen, Fusheng [2 ]
机构：
[1] China Agr Univ, Funct Dairy Lab, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Henan Univ Technol, Coll Cereal & Food Sci, Zhengzhou 450000, Peoples R China
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2010年 / 90卷 / 12期
基金：
中国国家自然科学基金;
关键词：
cow's milk allergy; whey proteins; antigenicity; ELISA; fermentation; lactic acid bacteria; BETA-LACTOGLOBULIN; MILK ALLERGY; COWS MILK; REDUCTION; PROTEOLYSIS; HYDROLYSIS; YOGURT;
D O I：
10.1002/jsfa.4046
中图分类号：
S [农业科学];
学科分类号：
082806 [农业信息与电气工程];
摘要：
BACKGROUND: The main whey proteins alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation by lactic acid bacteria on the antigenicity of alpha-LA and beta-LG were investigated using indirect competitive ELISA. Meanwhile, the proteolysis of milk proteins was detected by TNBS assay and SDS-PAGE electrophoresis. RESULTS: Fermentation by lactic acid bacteria could significantly reduce the antigenicity of alpha-LA and beta-LG in skim milk. Combined strains of Lactobacillus helveticus and Streptococcus thermophilus were the most effective in reducing the antigenicity of both whey proteins. In addition, alpha-LA and beta-LG antigenicity decreased to a lower value at 6 h of fermentation and at 0.5 d of cold storage by fermentation with the combined strains. The results of TNBS assay and SDS-PAGE electrophoresis showed that lactic acid bacteria strains used in this study hydrolysed whey proteins only to a limited extent. CONCLUSION: The fermentation with lactic acid bacteria is an effective way to reduce whey proteins antigenicity. (C) 2010 Society of Chemical Industry
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页码：2015 / 2020
页数：6
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