Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment

Bovine casein (CN) is abundant in cow milk (CM) and is a major allergen in CM. Recently, several studies have investigated the allergenicity of CN in vivo and in vitro. In this study, the potential antigenicity of enzymatically hydrolyzed CN in vitro was evaluated, and the results showed that Alcalase hydrolysis remarkably reduced the IgG-binding capacity of CN by 36.22-77.84%. Additionally, the IgE-binding capacity of CN was reduced by Alcalase (65.29%) and Protamex (68.49%) treatments. The allergenicity of CN in vivo was also assessed, and the results showed that the allergic symptoms of BALB/c mice were effectively relieved; the levels of IgG, IgE, mMCP-1, histamine, and Th2-related cytokines were reduced; and allergic inflammation of the lungs, jejunum, and spleen was significantly alleviated. These findings suggest that Alcalase, Protamex, and Flavourzyme hydrolysis could effectively reduce sensitization to CN, and our research provides a foundation for developing hypoallergenic dairy products.