Effects of Fermentation by Lactobacillus delbrueckii subsp. bulgaricus, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins
Effects of Fermentation by Lactobacillus delbrueckii subsp. bulgaricus, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins
复制标题
德氏乳杆菌亚种的发酵效果。
DOI：
10.1111/jfpp.12069
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发表时间：
2014
影响因子：
2.5
通讯作者：
Zheng Li
中科院分区：
文献类型：
--
作者：
Zhe Zheng;Ping Liao;Yongkang Luo;Zheng Li
乳蛋白主要有四种：α-乳蛋白（α-LA）、β-乳球蛋白（β-LG）、α-酪蛋白（α-CN）和β-酪蛋白（β-CN）。本研究考察了发酵、4℃冷藏和模拟胃肠道消化对这四种蛋白抗原性的影响。用德氏乳杆菌发酵。保加利亚菊降低α-LA的抗原性比β-LG更有效，但增加α-CN的抗原性。冷藏使这四种蛋白在发酵后的抗原性发生波动。模拟胃肠消化能有效降低未发酵乳和发酵乳中4种蛋白的抗原性，α-LA似乎最容易受到模拟胃处理的影响。
There are four main kinds of milk proteins: α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein (α-CN) and β-casein (β-CN). This study investigated the effects of fermentation, refrigeration at 4C and simulated gastrointestinal digestion on the antigenicity of these four proteins. Fermentation with Lactobacillus delbrueckii subsp. bulgaricus seemed to be more effective in reducing the antigenicity of α-LA than that of β-LG but increased the α-CN antigenicity. Refrigeration fluctuated the antigenicity of these four proteins after fermentation. Simulated gastrointestinal digestion was effective in reducing the antigenicity of the four proteins in both unfermented and fermented milk, and α-LA seemed to be the most vulnerable to simulated gastric treatment.
Practical Applications
Dairy product is usually allergic to humans, especially young children and infants, due to the protein contents. This study provides some information on the influences of fermentation using Lactobacillus delbrueckii subsp. bulgaricus, refrigeration at 4C and simulated digestion on the antigenicity of the four main proteins in cow's milk. Furthermore, the results of this study can be instructive in the manufacture of dairy foods.