Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy

被引:11
|
作者
Ahmad, Nazir [1 ]
Imran, Muhammad [1 ]
Khan, Muhammad Kamran [2 ]
Nisa, Mahr Un [2 ]
机构
[1] Govt Coll Univ Faisalabad, Dept Food Sci Nutr & Home Econ, Faisalabad, Pakistan
[2] Govt Coll Univ Faisalabad, Inst Home & Food Sci, Fac Sci & Technol, Faisalabad, Pakistan
关键词
cow milk allergy; buffalo-S1; casein; proteolysis; enzymes; IgE; antigenicity; PROTEINS; ALLERGENICITY; SENSITIZATION; PROTEOLYSIS; REACTIVITY; EPITOPE; GOAT; FOOD;
D O I
10.1080/09540105.2015.1079595
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Antigenicity of buffalo alpha S1 (-S1) casein and its hydrolysis by gastrointestinal enzymes were carried out in this study. -S1 casein was purified by anion exchange chromatography and hydrolyzed for 150min. Indirect Enzyme-linked immunosorbent assays were performed using sera of groups of patients allergic to cow milk and healthy group of subjects non-allergic to cow milk. The patients allergic to cow milk showed significant response to -S1 casein, which reduced with higher degree of hydrolysis. Maximum reduction of antigenicity was observed for trypsin at 85%. Similarly, - chymotrypsin at pH 7.8, pepsin at pH 2.2 and pH 5.5 reduced the antigenicity to 63%, 60% and 38%, respectively. The enzymatic hydrolysis can reduce the antigenicity of buffalo -S1 casein in patients allergic to cow milk. However, a complete inhibition of immunogenic reaction requires supplementary treatment beyond gastrointestinal enzymes.
引用
收藏
页码:87 / 98
页数:12
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