Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk

Liang, Xiaona; Yang, Hui; Sun, Jing; Cheng, Jiao; Luo, Xue; Wang, Zongzhou; Yang, Mei; Tao, Dong Bing; Yue, Xiqing; Zheng, Yan

doi:10.1002/fsn3.2066

Cited by 34 publications

(36 citation statements)

References 53 publications

(42 reference statements)

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“…Samples were prepared as previously described (Liang et al, 2021). Briefly, enzyme solutions (0.1 g/mL) were prepared with Alcalase, Protamex, Flavourzyme, Neutrase, papain, and pepsin, respectively.…”

Section: Preparation Of Samplesmentioning

confidence: 99%

“…The IgE binding capacity of CM and HM was further analyzed using western blotting, which referenced the method reported previously by Liang et al (2021). Briefly, protein content of samples was detected and separated with SDS-PAGE.…”

Section: Western Blottingmentioning

confidence: 99%

“…The IgE binding capabilities of CM and HM were evaluated by ELISA as described by Liang et al (2021). Briefly, CM or HM was added to the microtiter plates in PBS (100 μL per well, 5 μg/mL).…”

Section: Ige Binding Capabilitymentioning

confidence: 99%

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Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy

Liang

Wang

Yang

et al. 2022

Journal of Dairy Science

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Cow milk (CM) allergy is a worldwide concern. Currently, few studies have been performed on the immunoreactivity of CM and fewer still on the antigenicity of CM in vivo and in vitro. In this study, we assessed the potential allergenicity of enzymatically hydrolyzed CM using in vitro ELISA and oral sensitization and challenge of BALB/c mice. Alcalase-, Protamex-, and Flavourzyme-treated CM (all from Novozymes) diminished IgE binding capacity, with greatest reductions of 56.31%, 50.62%, and 56.45%, respectively. Allergic symptoms and levels of total IgG 1 were reduced, and allergic inflammation of the lung, jejunum, and spleen was relieved. Moreover, the numbers of CD8 + T and B220 + cells decreased, and the balance of CD4 + T/ CD8 + T cells was effectively regulated. These findings suggest that the potential allergenicity of CM was reduced by enzymatic hydrolysis, and our research will lay a solid foundation for developing high-quality hypoallergenic CM products.

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Section: Preparation Of Samplesmentioning

confidence: 99%

Section: Western Blottingmentioning

confidence: 99%

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Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy

Liang

Wang

Yang

et al. 2022

Journal of Dairy Science

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“…It is well known that cow’s milk is a significant nutritional supplement in life, while also being one of the eight food allergens [ 1 ]. Cow’s milk allergies are especially common in infancy and childhood, with symptoms such as vomiting and diarrhea., and can be life-threatening when severe [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks

Wang

Chen

Shao

et al. 2022

Foods

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The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota. After treatment, the conformational structures of β-LG were changed, which reflected by the decrease in α-helix content, intrinsic fluorescence intensity and surface hydrophobicity, whereas the β-sheet content increased. Molecular docking studies revealed the non-covalent interaction of β-LG and LUT by hydrogen bond, van der Walls bond and hydrophobic bond. β-LG-LUT complex treated by ultrasound has a lower IgG/IgE binding ability and inhibits the allergic reaction of KU812 cells, depending on the changes in the conformational epitopes of β-LG. Meanwhile, the β-LG-LUT complex affected the composition of human intestinal microbiota, such as the relative abundance of Bifidobacterium and Prevotella. Therefore, ultrasound improved the non-covalent interaction of β-LG with LUT, and the reduction in allergenicity of β-LG depends on conformational epitopes and human intestinal microbiota changes.

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“…A wide range of enzyme preparations (EPs) of animal, plant and microbial origin are used for the whey proteins hydrolysis. Studies have shown the potential for the use of bacterial serine proteases (EC 3.4.21.62) -EP Alcalase (Novozymes A/S) and a complex preparation of fungal exo-and endopeptidases with high leucine aminopeptidase activity -Flavourzyme (Novozymes A/S) in whey protein hydrolysis [7,10]. The best results were obtained when using a two-stage sequential treatment of milk protein concentrate with Alcalase and Flavourzyme [11].…”

Section: Introductionmentioning

confidence: 99%

Whey proteins hydrolysis using Alcalase and Flavourzyme

Sereda

Kostyleva

Velikoretskaya

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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One of the ways to solve the problem of whey utilization is to obtain enzymatic hydrolysates with bioactive properties and reduced antigenicity. A wide range of enzyme preparations are used for whey hydrolysis. The aim of the study was to select the conditions for enzymatic processing of whey protein concentrate to provide the most complete hydrolysis of all basic whey proteins using the most popular proteolytic enzyme preparations for the food industry – Alcalase and Flavourzyme. It was found that the completeness of whey proteins hydrolysis, determined by the yield of soluble and low molecular weight protein, as well as by the disappearance of protein bands on electrophoregrams of the obtained hydrolysates, largely depends on the enzyme preparations dosages and preliminary heat treatment of the substrate. Combined hydrolysis of the pretreated whey protein concentrate with 1% Alcalase and 2% Flavourzyme for 20.5 h at 50°C with stirring allows one to convert about 70% of whey proteins to a stable soluble state, not denatured by heating at 90°C, and 50% of the hydrolyzed protein has a molecular weight of less than 10 kDa. This treatment provides the elimination of the main antigenic whey proteins and obtaining the hydrolysates with a degree of hydrolysis of 36%, determined using the formol titration method.

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Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk

Cited by 34 publications

References 53 publications

Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy

Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy

Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks

Whey proteins hydrolysis using Alcalase and Flavourzyme

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