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

作者：Ahmad Nazir^*; Imran Muhammad; Khan Muhammad Kamran; Nisa Mahr Un

来源：Food and Agricultural Immunology, 2016, 27(1): 87-98.

DOI：10.1080/09540105.2015.1079595

• cow milk allergy
• buffalo-S1 casein
• proteolysis
• enzymes
• IgE
• antigenicity

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.

• 出版日期2016-1-2