Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

被引：59

作者：

Pescuma, Micaela ^{[1
]}

Maria Hebert, Elvira ^{[1
]}

Rabesona, Hanitra ^{[2
]}

Drouet, Martine ^{[3
]}

Choiset, Yvan ^{[2
]}

Haertle, Thomas ^{[2
]}

Mozzi, Fernanda ^{[1
]}

Font de Valdez, Graciela ^{[1
,4
]}

Chobert, Jean-Marc ^{[2
]}

机构：

[1] Consejo Nacl Invest Cient & Tecn, Ctr Referenda Lactobacilos CERELA, RA-4000 San Miguel De Tucuman, Tucuman, Argentina

[2] INRA, UR 1268, Equipe Fonct & Interact Prot Laitieres, F-44316 Nantes 3, France

[3] CHU Angers, Unite Allergol Gen & Pneumol, Angers 9, France

[4] Univ Nacl Tucuman, Catedra Microbiol Super, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Tucuman, Argentina

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 02期

关键词：

beta-Lactoglobulin; Lactobacillus; Allergy; Lactic acid bacteria; COW MILK ALLERGY; CELL-ENVELOPE PROTEINASE; LACTIC-ACID BACTERIA; WHEY PROTEINS; LACTOCOCCUS-LACTIS; ALPHA-LACTALBUMIN; HYDROLYSIS; PEPTIDES; ALLERGENICITY; BINDING;

D O I：

10.1016/j.foodchem.2011.01.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The whey protein beta-lactoglobulin (BLG) is highly allergenic. Lactic acid bacteria can degrade milk proteins. The capacity of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 to hydrolyse the major BLG epitopes (V41-K60; Y102-R124; L149-I162) and decrease their recognition by IgE of allergic patients was evaluated. The intensity of BLG degradation was analysed by Tricine SOS-PAGE and RP-HPLC. Peptides released were identified by LC-MS/MS and the hydrolysates were tested for their capacity to inhibit IgE binding by ELISA test. L delbrueckii subsp. bulgaricus CRL 656 degraded BLG (35%, 8 h). The sequence analysis of the released peptides indicated that this strain degraded three main BLG epitopes. BLG-positive sera (3-5 year old children) were used for testing IgE binding inhibition of BLG hydrolysates from the Lactobacillus strain. The hydrolysates were less immuno-reactive (32%) than the heated BLG. L delbrueckii subsp. bulgaricus CRL 656 could be used for developing hypoallergenic dairy products. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：487 / 492

页数：6

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