The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

Abstract

Fermented beverages were produced through the milk fermentation (at 37°C and 42°C) by yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and simultaneous addition of microbial transglutaminase (m-TG). The results proved that the addition of m-TG enzyme and storage at 4°C for 28 days caused a significant reduction in the immunoreactivity of caseins in yoghurt produced at 37°C and did not decreased their sensory quality. The reaction between yoghurt proteins and antibodies towards a-lactalbumin (a-la) and b-lactoglobulin (b-lg) was not observed. The results of yoghurt produced at 42°C were different, and the reduction of j-casein only and the lack of b-lg immunoreactivity was noticed. Statistically significant attributes, which differentiated the sensory profiles of yoghurts, were descriptors of taste (yoghurty, creamy) and mouth-feel (density, creaminess and smoothness). The quantitative descriptive analysis (QDA) results were confirmed by principal component analysis (PCA). Two components (PC1, PC2) explain 90.68% of the variation of the sensory qualities of the yoghurts.

Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins

“…Currently, TG is commonly used in the food industry as a protein cross-linking factor and to change some properties, such as texture, solubility, viscosity, gelation, and water retention capacity (Kieliszek and Misiewicz, 2014). According to the literature, microbial TG may significantly affect the digestibility and immunoreactivity of proteins and protein-based products (Cabrera-Chávez et al, 2009;Giosafatto et al, 2012;Wróblewska et al, 2013). Moreover, TG polymerization has been reported to reduce the immunoreactivity of some proteins known as severe milk allergens (Wróblewska et al, 2009).…”

Milk and Meat Allergens from Bos taurus β-Lactoglobulin, α-Casein, and Bovine Serum Albumin: An In-Vivo Study of the Immune Response in Mice

“…There are certain technological processes to reduce the allergenicity of proteins, e.g., thermal denaturation and glycation [5,6]. Fermentation by proteolytic enzymes from Lactobacillus destroys milk protein epitopes and thus reduces protein allergenicity [7,8].…”

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

“…Particularly, MTGase used in food stuff may modify the immunogenicity of food proteins, such as soy proteins (Babiker et al, 1998), peanut proteins (Clare, Gharst & Sanders, 2007) and fermented milk beverages (Wróblewska et al, 2013). However, the resistant ability of food proteins to the gastrointestinal enzymes is an important factor to take into account which is related to immunological assays (Villas-Boas et al, 2012).…”