Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

Abstract

In this study, the in vivo allergenicity of bovine beta-lactoglobulin (BLG) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut-associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty-two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far-and near-UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 lA cm À2 ), compared to the conventional pepsin hydrolysates (68.21 lA cm À2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides.

Supplementation with β-carotene or vitamin E protects against increase in anaphylactic response in β-lactoglobulin-sensitized Balb/c mice: ex vivo study

“…2). Previous findings from our laboratory showed also an increased Isc and epithelial conductance after β-Lg challenge across biopsies from children with CMA [22] and across intestinal segments from sensitized rabbits [23] and mice [13,24]. β-Lg-sensitized mice that have been challenged with serosal OVA showed no significant Isc response, confirming the specific nature of the antigen response phenomenon (Fig.…”

Bovine Milk Allergens: A Comprehensive Review

“…However, it seems that these alterations are not enough for the production of hypoallergenic formulas. Microwave radiation combined with enzymatic hydrolysis could be an alternative to reduce the antigenicity of milk proteins, based on few studies that reported interesting results (Izquierdo and others ; El Mecherfi and others ).…”

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

“…Both conventional and MW heating treatments were performed under the same temperature and time conditions. Significant changes were reported in the tertiary and secondary structures of bovine β‐lactoglobulin that may make this protein more accessible to protease attack, leading to more efficient hydrolysis of more resistant epitopes (El Mecherfi et al., ). Thus, MW treatment at 200 W might generate peptides with low IgE immunoreactivity in a short time (3 min of hydrolysis), and a potential use of these findings is to produce whey protein formulas with low IgE immunoreactivity and antigenicity (El Mecherfi et al., ).…”

“…Cow milk is considered the most common cause of food allergy in young children (about 2.5%). This fact requires efforts for the development of technologies capable of reducing the immunoreactivity of allergens (Bøgh, Barkholt, & Madsen, 2015;El Mecherfi, et al, 2015).…”

“…Interruption of the IgE binding epitope in linear immunoglobulins can be reduced by fragmentation (Mondoulet et al, 2005). According to El Mecherfi et al (2015), peptic hydrolysis of bovine β-lactoglobulin associated with MW heating reduced its in vivo allergen capacity. The authors applied MW heating combined with peptic hydrolysis at 50 W for 5 min, 100 W for 3 min, and 200 W for 3 min in whey protein or bovine β-lactoglobulin solution.…”