Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134
Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134
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DOI：
10.1002/jsfa.6823
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发表时间：
2015-04-01
影响因子：
4.1
通讯作者：
Li, Zheng
中科院分区：
文献类型：
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作者：
Yao, Minjing;Xu, Qian;Li, Zheng
背景技术牛奶过敏已引起公众关注。本研究的目的是研究干酪乳杆菌 1134 发酵对乳蛋白抗原性和过敏性（IgE 结合抑制）的影响。采用间接竞争酶联免疫吸附法检测pH值对四种乳蛋白（β-乳清蛋白、β-乳球蛋白、β-酪蛋白和β-酪蛋白）抗原性和致敏性的影响。对发酵过程中产生的游离氨基酸进行分析，并检测乳蛋白的蛋白水解情况。结果干酪乳杆菌1134发酵可显着降低复原乳中4种蛋白的抗原性和致敏性。在模拟胃肠消化的过程中，牛奶蛋白的致敏性进一步降低。此外，通过比较不同pH值下干酪乳杆菌1134发酵乳与乳酸乳中4种蛋白质的抗原性，可以推断出潜在的抗原性因素之一是乳酸。结论影响乳蛋白过敏原的因素有很多，包括乳酸和蛋白水解酶。 (c) 2014年化学工业学会
BACKGROUNDCow'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 (-lactalbumin, -lactoglobulin, -casein and -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.RESULTSFermentation 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.CONCLUSIONThere are many factors which can affect the milk proteins allergen, including lactic acid and proteolytic enzymes. (c) 2014 Society of Chemical Industry