Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica
Anna Dąbrowska , Joanna Bajzert , Konrad Babij , Marek Szołtysik , Tadeusz Stefaniak , Ewa Willak-Janc , Józefa Chrzanowska
AbstractThe aim of the study was to investigate the use of serine protease from Yarrowia lipolytica yeast for reduction of milk proteins allergenicity. Whey protein concentrate (WPC-80), αs-casein and their hydrolysates were analyzed for the capacity to bind IgE and IgG antibodies present in sera from patients with cow milk protein allergy using a competitive ELISA. The hydrolysis of αs-casein and whey protein concentrate contributed to a significant reduction of their immunoreactive epitopes. In case of IgE antibodies, the lowest binding capacity was detected in the 24 h hydrolysates of both proteins in which the inhibition of the reaction was ≤20 and ≤68% for αs-casein and whey protein concentrate respectively. One hour hydrolysis of WPC-80 reduced the protein antigenicity, while the longer time (5 h) might lead to the exposure of new IgE - reactive epitopes.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Yarrowia lipolytica serine protease, Milk protein hydrolysis, Immunoreactivity reduction|
|ASJC Classification||; ;|
|Score||= 200.0, 17-12-2020, ArticleFromJournal|
|Publication indicators||= 2; = 3; : 2018 = 2.17; : 2019 = 6.306 (2) - 2019=6.219 (5)|
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