ArticleFood science & nutrition2021
Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 57 citations in OpenAlex.
- Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties.Ultrasonics sonochemistry · 2024Review
- Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein fromFoods (Basel, Switzerland) · 2023Article
- Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity.Foods (Basel, Switzerland) · 2023Article
- Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins.Foods (Basel, Switzerland) · 2022Article
- Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis.Journal of food science and technology · 2022Article
- Bioactive Peptides from Lupin (Journal of agricultural and food chemistry · 2022Article
- Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks.Foods (Basel, Switzerland) · 2022Article
- Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk.Food science & nutrition · 2021Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cow milk (CM) allergy is one of the most common food allergies worldwide; the most abundant CM proteins, such as casein (CN), β-lactoglobulin (β-LG), and ɑ-lactalbumin (ɑ-LA), are all potentially allergenic. Reducing the antigenicity of CM continues to be a major challenge. However, previous studies have focused on the antigenicity of individual allergic CM proteins. Thus, in the present study, we aimed to evaluate the effects of different food-grade enzymes on the antigenicity of CN, β-LG, ɑ-LA in natural CM. The degree of hydrolysis (DH) and molecular mass (MW) distribution of CM hydrolysates were assessed. Additionally, the residual antigenicity of CM hydrolysates was evaluated through enzyme-linked immunosorbent assay and Western blotting with anti-CN, anti-β-LG, and anti-ɑ-LA rabbit polyclonal antibodies. The results showed that Alcalase- and Protamex-mediated hydrolysis could efficiently reduce the antigenicity of CN, β-LG, and ɑ-LA, inducing a higher DH, the loss of density of CM proteins, and the increasing levels of low MW (<3 kDa) peptides in CM hydrolysates. Further, Protamex and Alcalase could more efficiently hydrolyze the major allergenic components of CM than the other enzymes, which could represent an advantage for the development of hypoallergenic CM. These findings add further knowledge about the study and development of hypoallergenic CM.
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