Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review

Cow milk proteins are among the major food allergens. Reducing their antigenicity through enzymatic hydrolysis and microbial fermentation has received much attention. Both treatments are based on proteolysis of milk protein and deactivation of their IgE binding epitopes. Reduction of antigenicity is mainly controlled by the source and specificity of the enzyme used and the reaction conditions. The whole proteolytic system of the enzyme used is involved in protein hydrolysis and strains of lactic acid bacteria exhibit variable reductions on milk proteins antigenicity. Both treatments can be considered as promising strategies to manage cow milk allergy.