Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins
Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins
复制标题
干酪乳杆菌发酵对四种牛乳蛋白抗原性和致敏性的影响
DOI：
10.1016/j.idairyj.2013.10.010
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发表时间：
2014-03-01
影响因子：
3.1
通讯作者：
Yao, Minjing
中科院分区：
文献类型：
--
作者：
Shi, Jing;Luo, Yongkang;Yao, Minjing
The four proteins alpha-lactalbumin (alpha-LA), beta-lactoglobulin (beta-LG), alpha-casein (alpha-CN, including alpha(S1)-CN and alpha(S2)-CN) and beta-casein (beta-CN) are considered as the major allergens in bovine milk. In this study, the effects of fermentation by Lactobacillus casei on the antigenicity and residual allergenicity of alpha-LA, beta-LG, alpha-CN and beta-CN were investigated, using polyclonal antibodies and milk-allergic patient sera in competitive enzyme-linked immunosorbent assay. In addition, proteolysis of milk proteins was studied by the trinitrobenzene sulfonic acid assay and sodium dodecylsulphate polyacrylamide gel electrophoresis. Fermentation by Lb. casei could effectively decrease the antigenicity and allergenicity of milk proteins. The antigenicity and immunoglobulin E (IgE)-binding capacity of the four milk proteins in fermented milk were reduced by 15%-90% compared with raw milk. (C) 2013 Elsevier Ltd. All rights reserved.
