Allergenicity reduction of bovine milk beta-lactoglobulin by proteolytic activity of lactococcus lactic BMC12C and BMC19H isolated from Iranian dairy products

作者：Kazemi Rezvan; Taheri Kafrani Asghar^*; Motahari Ahmad; Kordesedehi Reihane

来源：International Journal of Biological Macromolecules, 2018, 112: 876-881.

DOI：10.1016/j.ijbiomac.2018.02.044

• Cow's milk allergy
• beta-Lactoglobulin
• Cocci lactic acid bacteria
• Proteolytic activity
• Competitive ELISA

Nowadays health benefits of bioactive food constituents, known as probiotic microorganisms, are a growing awareness. Cow's milk is a nutritious food containing probiotic bacteria. However, milk allergenicity is one of the most common food allergies. The milk protein, beta-lactoglobulin (BLG), is in about 80% of all main cases of milk allergies for children and infants. With the aim of screening proteolytic strains of lactic acid bacteria to evaluate their potential for the reduction of allergenicity of the major bovine milk proteins, we isolated new proteolytic strains of cocci lactic acid bacteria from traditional Iranian daily products. The proteases produced by these strains had strong proteolytic activity against BLG. Proteolysis of BLG, observed after sodium dodecyl sulfate PAGE, was confirmed by the analysis of the peptide profiles by reversed-phase HPLC. The two isolates were submitted to 16S rDNA sequencing and identified as Lactcoccus lactic subsp. cremoris and Lactcocrus lactic subsp. hordniea. The competitive ELISA experiments confirmed that these isolates, with high proteolytic activity, reduce significantly the allergenicity of BLG. Accordingly, these isolates can reduce the immunoreactivity of bovine milk proteins, which can be helpful for the production of low-allergic dairy products.

• 出版日期2018-6