Antigenicity for Humans of Cow Milk Caseins, Casein Hydrolysate and Casein Hydrolysate Fractions

Abstract

Nentwich I., Szépfalusi Zs., Kunz C., Spuergin P., Urbanek R.: Antigenicity for Humans of Cow Milk Caseins, Casein Hydrolysate and Casein Hydrolysate Fractions. Acta Vet. Brno 2004, 73: 291-298. Cow milk casein consists of several fractions each of which have different structure and differing antigenicity. The aim of the study was to investigate the capacity of cow milk casein, casein fractions, casein hydrolysate and its fractions to bind human IgG antibodies (antigenicity).Whole cow milk, bovine casein, α-casein native and dephosphorylated, β-and κ-casein, further a casein hydrolysate and its fractions were incubated in a IgG-ELISA assay with sera from five patients with cow milk intolerance and a pooled control serum from milk drinking healthy individuals.In healthy controls, predominantly β-caseins, both commercial and chromatographically separated, contained the strongest antigenic epitopes. In milk intolerant infants, however, κ -casein along with β-caseins was the strongest antigen. The antigenicity of the casein hydrolysate compared to nonhydrolysed casein was reduced down to 18.5 and 41.8% measured with patient and control sera, respectively. There were traces of intact protein in the hydrolysate. Antigenicity of the casein hydrolysate fractions reached only 24 to 44% of the antigenicity of the whole hydrolysate. Although their antigenicity roughly correlated with their molecular weight, only negligible differences among particular fractions were found.Cow milk beta-casein is the strongest antigen in healthy controls while kappa-casein possesses the high antigenicity in the milk intolerant individuals. For milk intolerant individuals, the tested casein hydrolysate was approximately 5 times less antigenic compared to whole casein. Antigenicity of the hydrolysate fractions were lower than that of the whole hydrolysate. Identification of cow milk caseins and its fractions with the highest bindnig capacity for human IgG antibodies is important for manufacturing of antigen-reduced formulas based on casein hydrolysates.

Hydrolysis with Cucurbita ficifolia serine protease reduces antigenic response to bovine whey protein concentrate and αs-casein

“…It has been shown that exposure to cow milk protein during the first 3 months of life results in high levels of IgG subclass antibodies, detected even at 8 years of age (Jenmalm and Björkstén 1998 ). Similar findings were reported by Nentwich et al 2004 who demonstrated the presence of specific IgG antibodies against cow’s milk protein not only in the serum of children and an adult with CMA, but also in the serum of healthy people consuming cow’s milk. It was demonstrated that CMA patients are characterized by elevated levels of specific IgE levels as well as the specific IgG levels (Shek et al 2005 ; Meulenbroek et al 2013 ).…”

Hydrolysis of Major Dairy Proteins by Lactic Acid Bacteria From Bulgarian Yogurts

“…Whey proteins (α‐lactalbumin [ALA], β‐lactoglobulin [BLG], bovine serum albumin) and caseins are considered as the main cow's milk antigens (Räsänen et al. 1992; Nentwich et al. 2004), and they cause an immunologically mediated adverse reaction (Savilahti et al.…”

“…Nowadays, the cow's milk allergy ranges from 1.9 to 7.5% of the population (Järvinen and Suomalainen 2001). For this reason, the application of lactic acid bacteria (LAB) in hydrolysis of milk proteins may have important effects on milk digestibility, on the production of bioactive peptides and may decrease milk allergenicity and lactose intolerance (Nentwich et al. 2004; Prioult et al.…”

MODIFICATION OF IgE BINDING TO β- AND αS1-CASEINS BY PROTEOLYTIC ACTIVITY OFLACTOBACILLUS HELVETICUSA75

“…Another approach to decrease antigenic/allergenic potential of milk proteins is bacterial fermentation. During the fermentation by LAB, the proteolysis of milk proteins is followed by a reduction of the number of epitopes and consequently by a decrease in antigenicity of hydrolyzed proteins (Cross et al 2001;Bertrand-Harb et al 2003;Nentwich et al 2004). It was already reported that some LAB reduce the antigenic response of milk proteins (Wroblewska et al 1995;Kleber et al 2006;Bu et al 2010).…”