Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

Bíscola, Vanessa; Tulini, Fabrício Luiz; Choiset, Yvan; Rabesona, Hanitra; Иванова, И.; Chobert, Jean‐Marc; Todorov, Svetoslav Dimitrov; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo

doi:10.3168/jds.2016-11036

Cited by 25 publications

(14 citation statements)

References 49 publications

(72 reference statements)

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“…The use of proteolytic bacteria has received much attention for their application in the design of new hypoallergenic dairy products. Biscola and others () isolated a new proteolytic strain of Enterococcus faecalis from raw bovine milk, whose proteases demonstrated strong activity against α‐ and β‐caseins at optimal conditions of 42 °C and pH 6.5, in both skim milk and sodium caseinate.…”

Section: Effect Of Processing Food Matrix and Digestibility On Milkmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

177

145

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Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

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Section: Effect Of Processing Food Matrix and Digestibility On Milkmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

177

145

View full text Add to dashboard Cite

show abstract

“…Strain PBC-3 (Enterococcus faecalis) showed positive proteolytic activity (Table 6). This bacterial strain contains very efficient proteolytic system which is helpful to reduce allergenicity of milk protein (Biscola et al, 2016). PBC-6 (Pediococcus acidilactiti) showed positive results in amylolytic, proteolytic and cellulolytic activity.…”

Section: Resultsmentioning

confidence: 99%

Molecular Identification of Lactic acid bacteria Isolated from Lactating Cattle Lower Gut as a Potential Probiotic Species

Habib¹,

Ahmad²,

Riaz³

et al. 2020

IJAR

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Balanced diet is a basic factor in livestock productivity. There is still insufficient knowledge on indigenous probiotic species of livestock gastrointestinal tract. The present experiment was conducted for isolation and molecular identification of probiotic bacterial species from cattle lower gut and to determine their probiotic potential. Twenty (20) bacterial isolates were identified morphological and biochemical methods. Out of twenty isolates, three strains (PBC-3, PBC-6 and PBC-9) were selected as presumptive probiotic strains based on their enzymatic potential (cellulolytic, amylolytic and proteolytic ability), survival ability in low pH, better hydrophobicity, auto-aggregation, gamma haemolytic activity and better results against antimicrobial species. These isolates were identified as Enterococcus faecalis (PBC-3), Pediococcus acidilacticii (PBC-6) and Pediococcus pentosaceus (PBC-9) by 16S rRNA gene sequencing. Results of present study illustrated that Pediococcus acidilacticii (PBC-6) and Pediococcus pentosaceus (PBC-9) bacterial strains showed best probiotic potential and can be used in cattle feed in future

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“…Different LAB strains isolated from Brazilian cheeses were evaluated and proposed/classified as beneficial organisms as well as confirmed to be able to provide health benefits to consumers by producing antimicrobial metabolites and contributing to the safety of the dairy products [ 20 , 57 , 58 , 59 ], expressing some probiotic properties [ 6 , 40 , 60 , 61 ], or contributing to the reduction of the allergenicity in some milk proteins [ 62 ].…”

Section: Microbiological Aspectsmentioning

confidence: 99%

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Penna

Gigante

Todorov

2021

Foods

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This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

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Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

Cited by 25 publications

References 49 publications

Bovine Milk Allergens: A Comprehensive Review

Bovine Milk Allergens: A Comprehensive Review

Molecular Identification of Lactic acid bacteria Isolated from Lactating Cattle Lower Gut as a Potential Probiotic Species

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

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