Modification of IgE binding to beta-lactoglobulin by fermentation and proteolysis of cow's milk.
The effect of fermentation by Lactobacilli and of proteolytic hydrolysis of whole milk on the IgE binding ability of beta-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of beta-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of beta-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of beta-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of beta-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk.
Ehn
Britt-Marie
BM
SIK-The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
Allmere
Toomas
T
Telemo
Esbjörn
E
Bengtsson
Ulf
U
Ekstrand
Bo
B
D000328:Adult; D000818:Animals; D002417:Cattle; D005285:Fermentation; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D007073:Immunoglobulin E / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism; D007782:Lactoglobulins / Q000276:immunology*; D008892:Milk / Q000201:enzymology* / Q000382:microbiology*; D016269:Milk Hypersensitivity / Q000276:immunology; D010447:Peptide Hydrolases / Q000378:metabolism*
D007782:Lactoglobulins; D007073:Immunoglobulin E; D010447:Peptide Hydrolases